ABSTRACT:

When a fish disappears, what happens to the chips that accompany it? How does the relationship between eating and ecology ebb and flow? And how do cuisines spark and, then, respond to environmental transformations? These questions set up the talk “Codscapes and Culinary Knots.” Weaving together material, textual, and geographical fish fragments to tell global cod tales, it will introduce the project “Making Fish,” which is part of the “Off the Menu: Appetites, Culture, and Environment” research group at the University of Augsburg.

BIO:

L. Sasha Gora is a writer and cultural historian working at the intersection of food studies, contemporary art, and the
environmental humanities. Since 2023 she has been based at the University of Augsburg, where she is the project director of the “Off the Menu: Appeti tes, Culture, and Environment” research group. Her scholarship focuses on restaurant politics and cultural representation, the connections between eating and ecology, and all things fishy (and often salty). Her first book, titled 'Culinary Claims' and abou t Indigenous restaurants in the lands now called Canada, is forthcoming from the University of Toronto Press. 

Karin Ahlberg is a researcher at the Department of Social Anthropology, SU. She is interested in oceans, species mobility, shipping and imperial afterlives. Her current research explores the origins and effects of an unprecedented marine-species transformation in the Mediterranean Sea propelled by the opening and successive dredging of the Suez Canal.