“Every Time You Make A Recipe, You Take A Risk,” An Interview With David Sutton

David Beriss

I sat down with David Sutton for a wonderful conversation about his research. We explore commensality, synesthesia, memory, national foods, how to learn about cooking, and his latest book. I almost called this post “hear the smell,” which is a phrase you find in a lot of David’s work…but the current title should point readers toward his latest book, “Bigger Fish to Fry: A Theory of Cooking as Risk, with Greek Examples” (2021, Berghahn).

This interview is part of SAFN’s ongoing series of interviews with food anthropologists.

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