The event will be hybrid. Please register by writing to korsbaek@cas.au.dk to get the zoom link. You are also very welcome to join the seminar at Moesgård (4235, 133).

SH has worked within the field of taste and food anthropology the last 12-15 years. She has been a partner of the interdisciplinary centre Taste for Life (2014-21), and written several articles on taste, e.g. Taste as a Social Sense; https://flavourjournal.biomedcentral.com/articles/10.1186/2044-7248-4-6 and Figurations of Taste:  https://www.ingentaconnect.com/content/intellect/ijfd/2020/00000005/f0020001/art00010;jsessionid=1npeload0jg5m.x-ic-live-03.

She also wrote a Danish book : ‘Tænkepause’: Smag (Taste), and edited the book: Making Taste Public, Bloomsbury 2018,  (with Carole Counihan).

She organized two interdisciplinary conferences; Creative Tastebuds (2017 + 2021), both are documented at www.creativetastebuds.dk

She has done fieldwork in Cuba and Denmark, and written about the symbolic meaning of sugar in both countries.

The recent years she has done fieldwork at culinary schools, exploring taste as a craft, and currently she is editing the book Chefs, Restaurants and Sustainability (with Carole Counihan), Arkansas Press.