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Taste Shaping Natures: a Multiplied Ethnography of Translated Fermentation in the New/er Nordic CuisineOxford 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.

On Eating Insects: Essays, Stories and Recipes . Phaidon Press

A collection of critical essays, ethnographic stories, and novel recipes investigating insect gastronomy.

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.

ACADEMIC (peer-reviewed)


‘Exploring the microbial diversity of novel misos with metagenomics’ . Food Microbiology

‘Nature's chefs: Uniting the hidden diversity of food making and preparing species across the tree of life’ . BioScience

‘Introducing “With Microbes”: From witnessing to withnessing’ . With Microbes.

‘Taste-shaping-natures: making miso with charismatic microbes and new Nordic fermenters in Copenhagen’ . Current Anthropology

‘The English Savoury Course . Global Food History

‘Setting the agenda for social science research on the human microbiome’Palgrave Communications

Please Be Conbibial CuiZine: Journal of Canadian Food Cultures

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.

Standard methods for Apis mellifera brood for human food Journal of Apicultural Research

A Descriptive Sensory Analysis of Honeybee Drone Brood from Denmark and Norway Journal of Insects for Food and Feed

‘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.

"Entomophagy": an evolving terminology in need of review Journal of Insects for Food and Feed

Culinary Science in Denmark: Molecular Gastronomy and Beyond . Journal of Culinary Science and Technology

ACADEMIC (non-peer-reviewed)

‘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.

‘Thinking Edibility Otherwise’ . MIT Journal of Design and Science

A dialogue with Zimbabwean farmer-activist Chido Govera on denaturalising and decolonising edibility.

‘Mapping Microbial Multiplicity’Geo, Journal of the Royal Geographical Society

Show-and-tell with microbial colleagues on the dizzying range of human–microbe relationships.

‘Microbial Landscapes’Proceedings of the Oxford Symposium on Food and Cookery 2017

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

‘Les Insectes comme mets. La diversité dans la gastronomie’Savoureux Insectes

'Bee bread' . Books, health and history (New York Academy of Medicine)

Fermentation art and science at the Nordic Food Lab The Routledge Handbook of Sustainable Food and Gastronomy

Wild ideas in food The Routledge Handbook of Sustainable Food and Gastronomy

Broadening Insect Gastronomy The Routledge Handbook of Sustainable Food and Gastronomy

Place-based taste: geography as a starting point for deliciousnessFlavour Journal

Labre larve og lækre insekter // Insects as a delicacy moMentum+

Non-trivial pursuit – New approaches to Nordic deliciousness Anthropology of Food


‘Frontiers of Fermentation: Three proposals for a multispecies ethics’ . Hypercomf’s Biosentinel online exhibition.

Thinking with the space miso.

'What is fermentation?' . Fermentology

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.

‘Brooding with Bees’ . Laboratory for Aesthetics and Ecology

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.

‘We Should Consider Eating Our Own Poop For A Better Future’ . VICE Munchies

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.

Dispatches from the Lab: Hunting for Honey Ants in the Outback MAD Feed

On a wandered dish, which can only be eaten in time.

‘Dispatches from the Lab: Exploring the Deliciousness of Insects in Africa’ . MAD Feed

‘Insect Gastronomy’ Cereal Magazine

‘Cereal Killing’Wolf Magazine

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