Upcoming

  • Fresh Fish and Old Salt at the “Food System Temporalities” Conference, University of Cambridge, January 9–10, 2025, Cambridge, England

Past

2024

  • A Line on the Tongue at the Culture & International History VII Conference “Uncertain Boundaries in International History,” Freie Universität Berlin, December 12–14, 2024, Berlin, Germany

  • Codscapes, Found & Lost at the Culinaria Research Centre, University of Toronto, October 23, 2024, Toronto, Canada

  • Fishery Food Circle with Timothy Charles, Jason Murphy, and Fogo Island growers and fishers at “Shore Time,” Fogo Island Arts, September 27, 2024, Newfoundland, Canada

  • Storying Salicornia: Cuisines, Coastlines, and Salty Futures with Anna Antonova at the 4th Congress of Environmental History, University of Oulu, August 19–23, 2024, Oulu, Finland

  • Atlantic Appetites: A Culinary Conversation with L. Sasha Gora and Rafram Chaddad at the “Water & Sound Festival der Kulturen,” August 2, 2024, Augsburg, Germany

  • Tuna Troubles at EASA (the European Association of Social Anthropologists) 2024 Conference: “Doing and Undoing with Anthropology,” University of Barcelona, July 23–26, 2024, Barcelona, Spain

  • Caribbean Turtles, Spanish Sherry, and the Paradoxes of British Imperial Fare at the Umbra Institute’s “Food and Hybridity” Biennial Conference, June 13–16, 2024, Perugia, Italy

  • From Common to Can: The Rise and Fall of Global Tuna at the 2024 AFHVS–ASFS Conference “Rights to Food, Food as Commons” Syracuse University, June 5–8, 2024, Syracuse, United States

  • Codscapes and Culinary Knots at the Department of Social Anthropology, Stockholm University, 20 May 2024, Stockholm, Sweden

  • The Oyster that Got Away at the “Images, Sound, and Performance As Ways of Knowing” Workshop, Ca’ Foscari University of Venice, March 4–8, 2023, Venice, Italy

  • Notes On Wine and Settler Colonialism, On Territory and Indigenous Land at the “Wine, Place, and Space: Global Geographies of Wine Cultivation, Production, and Consumption” Workshop, Katholische Universität Eichstätt-Ingolstadt, February 22–23, 2024, Eichstätt, Germany

  • A Cuisine and its Formulas: Recipes, Time, and Culinary Ghosts Guest Seminar at the University of Gastronomic Sciences, February 8–9, 2024, Pollenzo, Italy

2023

  • To Steal a Fish: Cod Tales and Colonial Knots at the “Stories Come to Matter: Water, Food, and Other Entanglements” Conference, Ca’ Foscari University of Venice, December 4–5, 2023, Venice, Italy

  • Old Salt and Fresh Fish: Introducing the Culinary Environmental Humanities at The Green Hour, the University of Augsburg, October 26, 2023, Augsburg, Germany

  • Streams and Floods, Ripples and Flows: Towards A Bluer Humanities at the “Water Cultures / Cultures de l’Eau” Workshop at the University of Augsburg, October 5–7, 2023, Augsburg, Germany

  • “Guess Who’s Coming to Dinner?”: Rewriting Canadian Colonial History at the 2019 Toronto Biennale as part of the “Art as Public History Panel” together with Egemen Özbek, Marissa Petrou, and Fateme Rezai at the Virtual National Council for Public History Conference “To Be Continued,” October 4–6, 2023, Atlanta, Georgia (online)

  • Turtle Soup: The Ghost of Appetites Past at the “Extinction, Endangerment, and Environmental Storytelling” Workshop at the University of Stavanger, September 13–14, 2023, Stavanger, Norway

  • Pits, Scars, and Swimming Holes at the “Misplacing Matter? Vertical Practices and (Hi)stories of Space and Power” Workshop at the University of Augsburg, September 6–8, Augsburg, Germany

  • “Making Fish”: Recipes and the Construction of Culinary Geography at Towards a Food Atlas, NO-CITY Summer School, Università Iuav di Venezia, August 30, 2023, Venice, Italy

  • Best Before: Time and Other Ingredients at the Lifetimes Conference, University of Oslo, August 9–11, 2023, Oslo, Norway

  • What to Eat in Times of Perpetual Crisis Workshop with Anca Benera and Arnold Estefán, der Neue Berliner Kunstverein, June 29, 2023, Berlin, Germany

  • Virtual Round Table: Chefs as Drivers of Sustainability at the Association for the Study of Food and Society’s Conference “Knowing Food,” May 31, 2023, Boston, USA (online)

  • Eating Ecologies: Preface to a Picnic Workshop at the Oslo School of Environmental Humanities, May 31, 2023, Oslo, Norway

  • Cod and its Oil, Cuisine and its Supplements at the “Global Fat Resources: Connecting Themes, Approaches and Narratives, ca. 1850–2022” Workshop, University of Bergen, May 23–24, 2023, Bergen, Norway

  • Eating with the Trouble: Cuisine, Culture, Climate, and the Future of Food at the “Food, Energy, Water, Migration Nexus and SDGS” Round table, Festival dello Sviluppo Sostenibile, May 17, 2023, Rome, Italy (online)

  • Baked Alaska: Culinary Borders and Muktuk in the North American Arctic at the “Food and Body in Colonial Contexts in Pre-modern Times (1600–1900)” Workshop, Leibniz-Institut für Ost- und Südosteuropaforschung (IOS), May 4–6, 2023, Regensburg, Germany

  • Cooking in Circles at the “International Symposium: Circularity,” Seoul National University, Institute for Culture and Arts, March 3, 2023, Seoul, the Republic of Korea

  • Appetites and Other Ghosts, ColloKWlum, das Kulturwissenschaftliche Institut Essen, January 25, 2023, Essen, Germany

2022

2021

  • Venice is Leaking: Interventions in the Lagoon-City Continuum, Anthropocene Campus Venice, October 11–16, 2021, Venice, Italy (co-organizer)

  • Planting a Menu: An Edible Essay at “STREAMS: Transformative Environmental Humanities” at KTH Environmental Humanities Laboratory, August 3–6, 2021, Stockholm, Sweden (online) 

  • Culinary Conflicts: Memory, Indigenous Restaurants, and Cultural Encounters at the Memory Studies Association Annual Conference, “Convergences,” July 5–9, 2021, University of Warsaw, Poland (online) 

  • Venetian Water Colours as part of “Un/known Urban Natures” at the Urban Environments Initiative Conference, “Irritations and Unforeseen Consequences of the Urban,” June 30–July 2, 2021, Rachel Carson Center for Environment & Society, Munich, Germany (online)

  • Ciacoe in Tocio: Ideas, Conversations, and Sauces for Eating with the Lagoon at OCEAN SPACE, Venice, June 20, 2021

  • The Tourist Trap: Culinary Imaginations of Venice at the Association for the Study of Food and Society’s Conference, “Just Food—because it is never just food,” June 9–15, 2021 (online)

  • Happy as a Clam: Clichés, Climate, and Cuisine, the Environmental Humanities and Lecture Series V at the Humanities & Social Change Center at Ca’ Foscari University of Venice, May 28, 2021 (online)

  • “Sad ol’ mush’”: The Poetics and Politics of Porridge in Residential Schools in Canada at “Food and/in Children’s Culture: National, International and Transnational Perspectives,” April 6–9, 2021, at Università Ca' Foscari, Venice, Italy (online)

2020

  • A Sweeter Milk: Food, Knowledge, and Migration at “Histories of Migration: Transatlantic and Global Perspectives: the Fourth Annual Bucerius Young Scholars Forum at the Pacific Regional Office of the GHI in Berkeley,” October 12–14, 2020, Berkeley, USA (remote presentation)

  • Self-Portrait, with Shellfish at “Experiments in the Blue Humanities,” the Inaugural Ceremony of the Master’s Degree in Environmental Humanities at Ca' Foscari University, September 23, 2020, Ocean Space, Venice, Italy

  • Culinary Claims: A Cultural History of Indigenous Restaurants in Canada, Doctoral Disputation at the Rachel Carson Center, February 17, 2020, Munich, Germany