As a visual representation of this often-overlooked story, a set of table linens—comprising a tablecloth and napkins—rests beneath our plates and food, silently absorbing the grease and remnants of the tales brought to our table.
Much of the food we consume today is the result of centuries of selective breeding, a process through which individual traits were combined and refined to create the organisms we now recognise. Yet, our understanding of food history remains vague and ambiguous, leading us to overlook how these stories—often cruel, bizarre, tragic, or inspiring—have shaped what we eat.
One key figure in this narrative is the Brassicaceae family, a group of flowering plants from which vegetables like cauliflower, Brussels sprouts, and kohlrabi emerged. These staples of modern cuisine were crafted through hybrid crossings of a single species: the wild cabbage.
The stories behind the food we consume are akin to myths, shrouded in ambiguity and often forgotten. They remind us of how far removed we are from the origins of what ultimately appears on our plates.