How does culinary culture change? In recent months, many connections in our food system have become more visible to consumers: between harvest workers and labor migration, between pasta shortage and the decrease of artisanal grain mills, sourdough and time, food and community. We realized how fast and how radical transformation is possible, and what we can achieve if we work together.⠀
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Do these insights form a turning point? What characterizes this crisis and how does it differ from other historical upheavals? How do people behave in times of crisis, and does this moment really represent an opportunity for sustainable change? What should we do to make it so? ⠀
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SPEAKER

Daniel Kofahl, APEK

Dr. Daniel Kofahl is a food sociologist and heads the Büro für Agrarpolitik und Ernährungskultur – APEK. He is a lecturer for food sociology at the University of Vienna and in the studies Vegan Food Management at the Fachhochschule Mittelstand. He teaches agricultural and food policy at the Duale Hochschule Baden-Württemberg. Since 2011 he is speaker of the Culinary Ethnology Working Group of the Deutsche Gesellschaft für Sozial- und Kulturanthropologie (DGSKA). Together with Sebastian Schellhaas he recently published the anthology “Kulinarische Ethnologe: Beiträge zur Wissenschaft von eigenen, fremden und globalisierten Ernährungskulturen” and he edited several issues of the online magazine EPIKUR – Journal für Gastrosophie.

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