A Food & Culture Namifesto
Namrata HegdeAn Indian immigrant's journey told through food, culture and travel. A personal chronicle of life across borders exploring cultures around the globe.
| Platform |  | Pricing | Only free issues | Publishes | Weekly |
|---|---|---|---|---|---|
| Issues | 11 | Subscribers | Read | afoodandculturenamifesto.substack.c... |
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Latest Issues
Recent posts by this newsletter. Browse the email archive.
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One of the most talked about topics in the world right now is how AI is going to replace human labour. It’s already happening, at a rate quicker than we know and can fully register. Writers, coders, designers, video editors, photographers a...
What I Ate as an Unpaid Intern at Noma
When engineers want to expand their knowledge, they do a master’s degree. When cooks want to upgrade their culinary knowledge or credentials, they do an unpaid internship or a stage, at highly regarded restaurants.
When Food Shoots End, Leftovers Remain. Thoughtful Planning Can Turn Waste into Opportunity.
Anyone who works on a food shoot knows how much time, care, energy, precision, and creativity goes into every shot. But when the cameras are turned off, and it’s the end of a long day on our feet, another challenge begins—figuring out what ...
In the West, Cooking is a Science. In India, It's an Inheritance.
“Do you know the difference between a liquid and dry measuring cup?!?”, barked a food stylist in my face — a moment in my career I’ll never forget.
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Authors
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Food Writer | Food Stylist | Food Creative
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