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.
And it's pretty darn delicious. Also rich in, of all things, Rahnella aquatilis!
‘Exploring the microbial diversity of novel misos with metagenomics’ . Food Microbiology
Diverse plant-based substrates seem to shape miso ecology differently—and we found a potentially new bacterial species!
A new framework for making sense of food provisioning symbioses.
‘Introducing “With Microbes”: From witnessing to withnessing’ . With Microbes.
Considerations for making ethnographic encounters with microbes.
Why make novel misos, and why does it matter for microbial and human lives?
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.
The rise and fall of a curious culinary tradition.
‘Setting the agenda for social science research on the human microbiome’ . Palgrave Communications
Based on a workshop with scholars across the social sciences, humanities, and arts.
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.
Some helpful knowledge when preparing discarded honeybee drone brood.
Exploring the flavour variation of honeybee larvae and pupae across four sites.
‘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.
A critical analysis of the term's implicit othering and pathologising tendencies, and a suggested alternative.
A review of the then state of food science and culinary innovation in the Danish context.
‘P is for Politics’ . food fermentation feminism: Musings #3
A gentle argument against fermentation as metaphor.
‘Endless Convivial Experiments: Domestication and the Microbiogeography of Translated Fermentation Experiments’ . fermenting feminism (hunter’s moon): Copenhagen Gathering 2018.
A précis of my PhD thesis work, and some of its suggestions for feminist theory.
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.
A French translation of 'Insects as a delicacy' (below).
'Bee bread' . Books, health and history (New York Academy of Medicine)
Celebrating honeybee-fermented pollen.
Describing our approach to fermentation for regional flavours, and some of its results.
An exploration of contemporary foraging practices connecting flavour, health, sustainability, and biodiversity.
Forays into a flavour-oriented approach.
Rethinking culinary regionalism through a conference lunch.
Illustrating the gastronomic argument for eating insects.
A then overview of Nordic Food Lab's approach and experiments.
‘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!
'Bee Bread' . SABOR
Fermentation? Apis mellifera got there long before.
‘Foreword’ . Biota Cookbook
Recollecting a four hands dinner with James Viles, for his beautiful cookbook.
‘Let them drink snaps’ . Indie YORITTER magazine
A window into Danish Christmas, through a farmer's homemade spirits.
‘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.
The product is the system.
‘Insect Gastronomy’ . Cereal Magazine
Exploring taste, scent, and texture.
‘Cereal Killing’ . Wolf Magazine
Breakfast for champions.