Upcoming
“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
“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
Past
2024
“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,” 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
“Down the Wrong Way: Toward an Environmental History of Cuisine” as part of Wheatscapes and Culinary Ghosts, Delfina Foundation, December 14, 2022, London, England
“Polyphonic Bodies II” with Erin Li and Songsoo Kim, Asymmetry Art Foundation, December 10, 2022, London, England
“Salt Stains: Appetite and Extinction,” The Delfina Sessions, Radio Alhara, October 18, 2022
“Where is the Planetary?” Haus der Kulturen der Welt, October 14–16, 2022, Berlin, Germany
“A Cuisine of its Own: Culinary Colonialism in Canada,” Food History Seminar, Institute of Historical Research, October 6, 2022, London, England (online)
“Kiss the Cod: Cuisine and Crisis” at the “After the Crisis? Rethinking Processes and Potentials of Change in Environment and Society” Methodological Workshop, the Rachel Carson Center in cooperation with the University of Heidelberg, July 22–23, 2022, Munich, Germany
“Unbordering a Movement: Indigenous Chefs and State Lines” at Umbra’s Biennial Conference on Food, Sustainability, & Environment, June 9–12, 2022, Perugia, Italy
“‘The Bitter Taste of Extinction’: Writing the Environmental Crisis Through Food” at the American Society for Environmental History 2022 Conference, March 23–27, 2022, Eugene, Oregon, USA
“A Seat at the Table: Food in America and American Food in the World,” Atlantische Akademie Rheinland-Pfalz, January 26, 2022, Kaiserslautern, Germany (online)
“Off the Menu: Appetites, Culture, and Environment,” ColloKWlum, das Kulturwissenschaftliche Institut Essen, January 19, 2022, Essen, Germany (online)
2021
Co-organizer of “Venice is Leaking: Interventions in the Lagoon-City Continuum,” Anthropocene Campus Venice, October 11–16, 2021, Venice, Italy
“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)
Moderator of “Lagoonscapes: Future Views from Venice” at the Sixth International Convention on Food History and Food Studies, May 31–June 4, 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
2019
WHOSE MUSEUM x KRETS 2019, Chapter 4: ieke Trinks and Louise Waite, Malmö Gallery Night 2019, September 28, Malmö, Sweden
“A New North: Cuisine, Culture, and Boundaries” at the 2019 European Society for Environmental History Biennial Conference “Boundaries in/of Environmental History,” Tallinn University, August 21–25, 2019, Tallinn, Estonia
“Muckamuck: Restaurants, Labour, and the Power of Representation” at the 2019 Oxford Symposium on Food & Cookery, Food and Power, July 12–14, 2019, Oxford, England
“Trains and Tundra: Tales of the Canadian North, Wilderness, and Culinary Appropriation” at the Association for the Study of Food & Society’s 2019 Conference, “Finding Home in the ‘Wilderness’: Explorations in Belonging in Circumpolar Food Systems,” June 26–29, 2019, Anchorage, USA (remote presentation)
“Restaurants and Reconciliation: The Representation of Indigenous Foodways in Canada” at the Berkeley Canadian Studies Program’s luncheon colloquium series, April 2, 2019, Berkeley, USA
2018
“Vínarterta: Stories of Migration, Tradition and Cake” at the Contemporary Food Lab, December 2, 2018, Berlin, Germany
“Seal Tartare: Imaginations and Negotiations of Indigenous Cuisines in Canada” at the Doctoral Lab, Graduate School of North American Studies, John F. Kennedy Institute, Freie Universität Berlin, July 25, 2018, Berlin, Germany
“Food, Land, and Power: The Emergence of Indigenous Chefs and Restaurants in Canada” at the Dublin Gastronomy Symposium, May 29–30, 2018, Dublin, Ireland
“Seal: Food, Ideology, and Indigenous Sovereignty” at the Maple Leaf and Eagle Conference in North American Studies, the University of Helsinki, May 16–18, 2018, Finland
“Culinary Land Claims: How Indigenous Chefs in Canada are Reclaiming Culture, Identity, and Land” at the American Society for Environmental History 2018 Conference, March 14–18, 2018, Riverside, California, USA
“Reading Recipes: Restaurants, Storytelling, and ‘Telling Truths About Canada’” at the GKS Annual Conference (Gesellschaft für Kanada-Studien e.V.), Emerging Scholars' Forum, February 16–18, 2018, Grainau, Germany
2017
“Vinarterta: Cake, Tradition, and The Diaspora” from the series About Authenticity: Stories of Food and Power as part of Das Blaues Wunder - Share Food, Talk Food. Hosted by Vivi D'Angelo, December 5, 2017, Munich, Germany
“Some Like it Wild: An Analysis of Foraged Foods and Perceptions of Taste” at the Amsterdam Symposium on the History of Food, November 17–18, 2017, Amsterdam, the Netherlands
“Culinary Land Claims: A History of Indigenous Restaurants in Canada” at Heidelberg Center for American Studies, March 20, 2017, Heidelberg, Germany
“The Borders of Bannock” from the series About Authenticity: Stories of Food and Power as part of Das Blaues Wunder - Share Food, Talk Food. Hosted by Vivi D'Angelo, February 7, 2017, Munich, Germany
2016
“Sugar and Spice and everything nice?” Talk at CCA Glasgow (hosted by For Fika Sake), October 30, 2016, Glasgow, Scotland
“The North, the Nordic and the New: Stories about an Icelandic Cake,” Workshop at CCA Glasgow (hosted by bakery47), October 31, 2016, Glasgow, Scotland
“Amazing Grace Film Screening & Discussion” at CCA Glasgow, October 27, 2016, Glasgow, Scotland
Interview with Terry MacLeod on CBC Manitoba, September 17, 2016
“From Meat to Mascot: The Presence and Absence of Beavers in Canadian Cuisine” at the Oxford Symposium of Food and Cookery, July 9, 2016, Oxford, England
“Berries, Beavers, and Bannock: The Presence and Absence of Indigenous Food in Canada” at Die Amerikas: Forschungskolloquium zu den Amerikas aus kulturwissenschaftlicher Sicht, Department of Ethnology, University of Munich, June 23, 2016, Munich, Germany
“From Meat to Mascot: Beavers and Reimagining the Edible in Canadian Cuisine” at Canadian Culinary Imaginations Symposium, February 19–20, 2016, Richmond, British Columbia, Canada
2015
“Going Native? The Influence of the New Nordic Food Movement on Canadian Cuisines and its Reimaginations of First Nations Food Cultures” at the 2015 Environmental Humanities Day at the University of Minnesota Duluth, November 11, 2015, USA
“Talking with Your Mouth Full” at Forecast Forum’s Exhibition of Ideas, Haus der Kulturen der Welt, August 29–30, 2015, Berlin, Germany
“Introduction to Silke Markefa's Archiv” at Artothek, January 22, 2015, Munich, Germany