What happens to a chef’s legacy once the dishes disappear from the table? Belgian professor Yves Segers of the Centre for Agrarian History (KU Leuven) is calling on chefs and culinary writers to archive their work — not just recipes, but menus, techniques, and stories. Because gastronomy, just like art or architecture, reflects who we are and how we evolve. And without preservation, a vital piece of our cultural identity is lost.
Discover why documenting culinary history matters more than ever.
