November 6,2021 / 15:00-17:00
About The Event
Initiated by a group of cultural practitioners involved in agricultural and food research, FOODTHINK is a community of knowledge, information and writing on sustainable food and agriculture. The conversation explored the development of animal husbandry and the food manufacturing industry, stemming from the concept of Yngve Holen’s work ‘FOD’. From the life cycle of production and conversion of agriculture to the process of energy conversion, the talk captured the audience’s interest by discussing livestock farming as a multi-species ecosystem carrier, as well as the impact of large-scale livestock production and the preparation and consumption of meat on society and the nature. The invited speakers also discussed the idea of how place, culture and even the underlying preparation techniques and culinary aesthetics affect animal husbandry and carnivorism based on the formation and construction of individual and collective identities around food.