Initiated last semester by the Environmental Science Centre and open to the public, the Green Hour spotlights current research in the environmental humanities by invited guests alongside scholars from the University of Augsburg. I am most look forward to opening this semester’s series of discussions next Thursday with my talk Old Salt and Fresh Fish: Introducing the Culinary Environmental Humanities.

Whether a main, a side, or even a snack, a dish narrates how appetites and environments entangle and clash. Considering how history seasons contemporary foodways, this talk introduces the “Off the Menu: Appetites, Culture, and Environment” research group at the University of Augsburg and its aim in advancing the “culinary environmental humanities.” Departing from the intersections between cod and colonization, climate and crisis, Old Salt and Fresh Fish will weave together slippery stories about the intimate relationship between eating and ecology to ask: How does a recipe trace the contours of local environments and, in contrast, how do culinary cultures draw beyond these borders?