Organized by Andrea Borghini, Patrik Engisch, Nicola Piras, and Beatrice Serini for Culinary Mind.

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​December 13, 2021

Anne Barnhill (Johns Hopkins University) "Human Rights and Food System"

Patrik Engisch (University of Fribourg) "Product, Appreciation, and Value. A Philosophical Perspective on Natural Wine"

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February 25, 2022

Rachel Ankeny (University of Adelaide) "What Are Food Values? A Philosophical Exploration"

Matthias Kaiser (University of Bergen) "Under Construction: Our Food Identities"
 

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March 14, 2022

Jeff Sebo (New York University) "The Ethics of Insect Farming"

Sara El-Sayed (Arizona State University) "Regenerative Food System. Is This the New Sustainable?"

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April 14, 2022

Krishnendu Ray (New York University) "Productive Provincialisms?"

Mayar El Bakry (Cocinas Alterinas)& Gabriela Aquije (FHNW Academy of art and Desing, Basel and Cocinas Alterinas) "From Pot to Root: Design Practices in the Borderlands"

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