talks

upcoming:

Speaking at the 92nd St. Y as part of a day of programming on food, Saturday, November 9th, 2019

Delivering the 2019 Jacques Pepin Lecture, Boston University Gastronomy Program, Thursday, October 10th, 2019

Book talk for Meat Planet: Artificial Flesh and the Futures of Food, Harvard Book Store, Cambridge, MA, Friday, September 13th

selected recent talks & appearances:

Philadelphia Chef’s Conference, March 10th-11th, 2019.

The Point Magazine: Panel on “What are Intellectuals For?” Hosted at Yale University, March 6th, 2019.

“A Recipe For Happiness: Artificial Flesh and the Reshuffling of Moral Norms,” invited plenary talk at the conference “Framing Recipes: Identity, Relationship, Norms,” University of Milan, December 2018.

“Cultured Meat and Three Futures for Flesh,” invited talk at the Wolf Humanities Center, University of Pennsylvania, February 2018

“Mimesis and Invention in the Cultured Meat Debates,” at the Society for the Social Studies of Science (4S) annual meeting, Boston, September 2017.

“Offal and Philosophy: the Case of Laboratory-Grown Meat,” invited plenary talk at the Oxford Symposium on Food and Cookery, St. Catherine’s College, Oxford, July 2016