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Learn about conflict through food
- Published: May 30, 2016
On Thursday, June 2, Antioch College will present Robert Sayre, culinary director of Conflict Kitchen, beginning at 7 p.m. in McGregor Hall 113. Co-founded by artists Jon Rubin and Dawn Wileski, Conflict Kitchen is a restaurant based in Pittsburgh, Pa., which operates at the confluence of socially-engaged artistic practice, culinary research and social justice issues.
Conflict Kitchen offers a rotating menu based on countries with which the United States is in conflict. Since its opening, Conflict Kitchen has based menus on Afghan, North Korean, Cuban, Iranian and Venezuelan foods. The goal is not just to cook and share international cuisine, but also to foster dialogue about U.S. foreign policy and national interests
On June 2, Robert Sayre, a Columbus native, will provide an overview of the origins and history of the Conflict Kitchen project and highlight its current iteration, serving the cuisine of Iran.
Antioch College is hosting Conflict Kitchen as part of the college’s global seminar on food, which is currently co-taught by faculty members Kim Landsbergen and Emily Steinmetz. Antioch College’s global seminars are interdisciplinary, theme-based courses designed to provide students with a broad understanding of several of the contemporary challenges facing humanity, using a variety of approaches.The program is free and open to the public. Free parking is available on campus.
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