Culinary Environmental Humanities Forum

Many months of planning culminated in a three day culinary environmental humanities forum in June in Herrsching am Ammersee that brought together gastronomy and academia, art and culinary delights in both theory and practice. The Off the Menu team invited food researchers and practitioners to the Bund Naturschutz Villa to think and cook and work and eat together in what proved to be a dynamic and productive exchange beyond disciplines. From preserved fruit to displaced corn, fake eel to real radishes, and buffalo festivals to fomenting ferments, the forum showcased how food unites geographies and timescapes and offers a unique viewpoint into experiencing eternally transforming ecologies.