CASSAVA FLOUR (crepes made with our gluten-free flour of cassava and Maliana rice, mixed with egg and fresh coconut milk, served with banana and melted palm sugar)
In Ancient Greece, the "Agora" was a gathering place to share ideas. To honour its etymological roots, Agora Food Studio is designed as an open fluid space for collaboration and learning on the history, culture, science, and ethnobotany of food in the region.
In the national language of Timor-Leste, "Agora" also means "now" – a powerful and edifying reminder that we must act now, not tomorrow, to change the way we eat,
to preserve biodiversity, honour our indigenous knowledge,
and to innovate with empathy for others and our environment.
In Ancient Greece, the "Agora" was a gathering place to share ideas. To honour its etymological roots, Agora Food Studio is designed as an open fluid space for collaboration and learning on the history, culture, science, and ethnobotany of food in the region.
In the national language of Timor-Leste, "Agora" also means "now" – a powerful and edifying reminder that we must act now, not tomorrow, to change the way we eat,
to preserve biodiversity, honour our indigenous knowledge,
and to innovate with empathy for others and our environment.
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