Taste Shaping Natures: a Multiplied Ethnography of Translated Fermentation in the New/er Nordic Cuisine . Oxford University Research Archive
My PhD thesis. Investigating novel fermentation practices among Copenhagen's culinary innovators, I ask how tastes and natures shape each other, and with what consequences for microbial and human lives.
With contributions by many collaborators including Roberto Flore, Michael Bom Frøst, René Redzepi, Mark Bomford, Arnold van Huis, Josh Pollen, Nurdin Topham, Ni Lenette, Diego Prado, Afton Halloran, Paul Rozin, Charlotte Payne, Andrew Müller, Rebecca Roberts, Ben Reade, Guillemette Barthouil, and others.
‘Exploring the microbial diversity of novel misos with metagenomics’ . Food Microbiology
‘Introducing “With Microbes”: From witnessing to withnessing’ . With Microbes.
‘Setting the agenda for social science research on the human microbiome’ . Palgrave Communications
A blank-verse multispecies exhortation, from yeast to us.
‘Nested Houses: Domestication dynamics in human–wasp relations in contemporary rural Japan’ . Journal of Ethnobiology and Ethnomedicine
An ethnobiological investigation into the central Japanese practice of rearing wasps as an edible delicacy, and its implications for theorising domestication.
‘Entomophagy and Power’ . Journal of Insects for Food and Feed
A critical inquiry into who produces, controls, and benefits from the rapidly emerging global market for edible insects, contrasted with official promises and widespread dreams.
‘P is for Politics’ . food fermentation feminism: Musings #3
A gentle argument against fermentation as metaphor.
Managing Space Food Waste with Fermentation: Novel System Design Update . 50th International Conference on Environmental Systems.
Presenting our environmental sensing box for the space miso experiment.
‘Endless Convivial Experiments: Domestication and the Microbiogeography of Translated Fermentation Experiments’ . fermenting feminism (hunter’s moon): Copenhagen Gathering 2018.
A dialogue with Zimbabwean farmer-activist Chido Govera on denaturalising and decolonising edibility.
Show-and-tell with microbial colleagues on the dizzying range of human–microbe relationships.
Scaling ourselves down and up to think landscape anew.
'The state of research on insects as food: a systematic review of the literature’ . 2016 International Congress of Entomology
'Bee bread' . Books, health and history (New York Academy of Medicine)
‘Frontiers of Fermentation: Three proposals for a multispecies ethics’ . Hypercomf’s Biosentinel online exhibition.
Thinking with the space miso.
A primer on culturally appropriate, socially significant, carefully controlled rot.
‘noma 2.0's first peaso’ . Wenner-Gren Foundation
A brief analysis of translated miso-making.
How, why, and what it means to eat honeybee drone brood.
‘Casu Marzu’ . FOOL Magazine
A longform portrait of the beloved, illicit, and controversial Sardinian fly-ripened cheese.
Hear me out!
‘Foreword’ . Biota Cookbook
‘Let them drink snaps’ . Indie YORITTER magazine
‘On Eating Insects’ . MAD Dispatches
Cooking beyond the kitchen, food security grandstanding, delicious in-betweens, and a plea for humility.
On a wandered dish, which can only be eaten in time.
‘Insect Gastronomy’ . Cereal Magazine
‘Cereal Killing’ . Wolf Magazine