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Talks & Activities

Flavour Heritage in East Anglia – Interactive Talk

24 Feb 2024
14:00 - 15:30
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Saturday 24 Feb, 14.00-15.30.

Food anthropologist and food educator Bee Farrell will discuss the how the flavour heritage of East Anglia influences her work, cooking, thinking and writing in this interactive talk.

You’ll get to try produce from the earth and the sea of East Anglia, exploring how the flavour heritage of the region influences cooking now. Taste delicious food from local producers including Aspall, Mauldon, Tosier, Muntons and more.

From the roots of foods in the soil and water to the elaborate processes of creating meals and representing food culture, Bee will discuss flavour as an evolving phenomenon whose value comes from the inescapability of it being pinned down

This talk will take place in our medieval building Edgars Farmhouse, which has uneven floors. See more about our accessibility here.

This talk is part of our Flavour Week, happening from 17-25 February. Click here to find out more.

Ages 14+

£10 ticket, £5 members, £5 under 21. 


Bee Farrell

Bernardine (Bee) Farrell Ph.D. is involved in many different aspects of food – from heritage food skills and stories of food traditions, to researching the link between nutrition and health, to exploring our multi-sensory relationship with food through design and immersive experiences.

As a food educator and creative practitioner she enjoyed working with The Food Museum on its food skills’ programmes; The Tide Mill as its education lead; Eastfeast; The Culture of the Countryside based at UEA, and has initiated numerous funded projects on bread, sustainable food skills, farming, and food entrepreneurship. She also now works as an academic and industry researcher on themes of human centric design; regenerative gastronomy; food and mental health; and access to nutrition. Plus, she is endeavouring to write a book Pandemic Kitchens: narratives on sensory empathy.