How does a recipe trace the contours of local environments and, in contrast, how do culinary cultures draw beyond these borders?

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” junior 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?