Volume 02 — Open Call

Around The Table

Around The Table invites contributions to a collective book centered on food as it is lived in the present. Participants are invited to share one recipe, alongside a piece of writing about the memory, ritual, or moment that surrounds it—the act of making it, sharing it, or returning to it over time.

This is an editorial project shaped by the atelier. Submissions are reviewed attentively and selected for clarity, coherence, and their contribution to the whole.

Please note: This is a curated collective work, rather than a commissioned private volume. As such, while every entry is read with respect, not all submissions will be included in the final printed edition.

If you have any questions regarding this project or the submission process, please contact the atelier at stories@atelieragolee.com.

Submission Received

Thank you. The atelier has gracefully received your culinary record. We will read it with care and contact you regarding its inclusion in the upcoming volume.

1. About You

Your Name *

Location *

Email Address *

2. The Culinary Record

The Recipe *

Please share the recipe as you make it—ingredients and method. Precision is welcome, but personality matters more.

The Written Memory *

Please share a piece of writing about the food memory. Detail how this dish is lived now, when it appears, and who it gathers. We invite you to reflect on what this food means to you, its place within your culture and personal kitchen, and the enduring memories it holds of family and shared tables.

When does this food appear? *

3. Publication Preferences

How would you like your name to appear if selected? *

Specify Custom Credit *

4. Editorial Acknowledgements

Tone check: I understand this book centers warmth, continuity, and shared joy rather than loss or remembrance. * If selected, your contribution may be gently edited for clarity and cohesion while preserving your voice. I understand and agree. *

Anything else you’d like us to know? (Optional)

Final Agreement: Contributions are voluntary and unpaid. Contributors must be 18 years or older and retain authorship of their work, while granting the Atelier an ongoing right to edit and publish it as part of this project. By submitting, you agree to these terms. *

Country/region

Submission Received

1. About You

2. The Culinary Record

3. Publication Preferences

4. Editorial Acknowledgements