Anthropologists will visit a number of north London households to understand their culinary waste reduction practices such as preserving techniques, or using unusual parts of an animal/vegetable. The work will result in an ethnographic summary of the findings along with a collection of over ten recipes that will be included in North London Food Lovers’ Cookbook.

The recipes can relate to any waste or spoilage preventing practice, i.e.

• Preserving methods such as pickling, fermenting, salting, curing, smoking, brining, making chutneys, jams, jellies and preserves
• Using unusual parts of animal or vegetable, such as offal parts, stalks or leaves
• Ways of cooking that make foods perish less quickly
• Novel ways of using up leftovers (although the above recipe options are preferable)

Areas covered will relate to many or all of the following:
• Culinary heritage, where does the individual draw their influences from, how do their surroundings impact upon this
• Culinary confidence within the household, who cooks, to what level and how frequently
• Budgeting and the relation between food waste and £
• Meal planning decisions
• How are judgements made and shared, if at all
• Methods of preserving foods
• Methods of disposing of foods
• Possible stigmas to do with waste