What makes a fish fresh? Is it the proximity between life and death? Or the relationship between temperature and time? And how has food science and technology transformed freshness and the criteria to which it is tethered?

On Monday 17 November, I am excited to run with these questions in my lecture “The Invention of Fish” at the Detusches Museum, Munich, as part of its joint TUM History of Tech Professorship Oberseminar Series. I am most grateful to Professor Tamar Novick for this chance to share my research on the other side of the Isar and to the great thinker of wetness Dilip Da Cunha for inspiring my title.