As a food studies scholar, a trip to Pollenzo feels nothing short of a pilgrimage and so I am chuffed that next week I will tour there to teach a guest seminar in the Master in New Food Thinking program at the University of Gastronomic Sciences.

Titled “A Cuisine and its Formulas: Recipes, Time, and Culinary Ghosts,” the two day seminar attends to a recipe’s many lives—from a particular prescription to an open-ended provocation and from a historical archive to an artistic medium. The first day—“Beginnings and Endings”—addresses eating and ecology, the construction of culinary geography, and menus as narratives. And the second—“A Rose is a Rose is an Artichoke”—takes up culinary extinction, the discourses of substitutions, and cuisine as a creative practice.