Tag: food
Sourdough Cultures
By: Matthew Morse Booker Introduction: An Embodied Multispecies Environmental Humanities Experience As one of the first Alumni Fellows at the Rachel Carson Center (RCC), I wanted to return something to the remarkable community of RCC staff, students, and fellows. In North Carolina I am…
A Fluid History of Wisconsin Breweries
The Taproom is a monthly series that explores the rich history of all things beer. It is curated by Pavla Šimková. By Doug Hoverson (*Featured image: This sign from the tiny Hortonville Brewing Co. placed more emphasis on their artesian well than on the beer itself….
Pushing Wine in a “Bierland”: The Case of East Germany
The Taproom is a monthly series that explores the rich history of all things beer. It is curated by Pavla Šimková. By John Gillespie In some way or another, all modern states establish alcohol policies. One important question in any study of these systems is whether…
Empire in a Bottle: Tales of a Beer Historian
The Taproom is a monthly series that explores the rich history of all things beer. It is curated by Pavla Šimková. By Malcolm F. Purinton “Why don’t you write your literature review about alcohol?” my African colonialism professor asked me during my master’s degree. “I…
Household Consumption and Environmental Change in the Twentieth Century
30–31 May 2017, Bologna, Italy In May 2017, the University of Bologna’s Department of History and Culture hosted a workshop entitled “Household Consumption and Environmental Change in the Twentieth Century.” The workshop was co-convened by RCC alumnus Giacomo Parrinello (Sciences Po, Paris) and professor of…
Nurturing My Greens with High-Tech? Reflections on Vertical Farming and the PlantCube
by Marlen Elders When I first saw designs for the plantCube, a smart, fully automated machine for producing perfect vegetables, it seemed more like a high-fashion kitchen device than a sustainable alternative for growing vegetables. The plantCube was created by Munich-based start-up agrilution, whose…
Snapshot: “Consuming the World” workshop, RCC, 11–12 March 2016
The workshop “Consuming the World: Eating and Drinking in Culture, History, and Environment” took place at the Rachel Carson Center on 11–12 March and brought together scholars from a range of disciplines for two days of discussions on food, culture, history, and the environment….
Student Research: Food Waste
by Sibylle Zavala (with Ramona Mayr and Thomas Müller), Environmental Studies Certificate Program students Our final project, and that of our fellow students, was pioneering work. As a biologist, an interculturalist, and an environmental planner, we formed a rather interdisciplinary group. We wondered what we could…
Worldview: Transient Lifestyle, Everlasting Environmental Impacts: Reflections from my Time in Munich
by Laurianne Posch Standing in my grandparents’ kitchen at a family gathering on a sunny winter’s day in Iowa I overheard my uncle ask my cousin, who was around my age, the seemingly simple question: “So where are you living right now?” I cringed,…
Making Tracks: Matthew Booker
In the “Making Tracks” series, RCC fellows and alumni present their experiences in environmental humanities, retracing the paths that led them to the Rachel Carson Center. For more information, please click here. Why Did Americans Stop Eating Locally? by Matthew Booker I am a…