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Farm to Fork and Snout to Tail – Contemporary American Food

Brad Weiss, Professor of Anthropology at The College of William & Mary, USA, explores the phenomenon of slow food as a movement dedicated to maintaining traditions of regional cuisine and local production. Weiss is interested in the question of how the origins of our foodstuffs determine the value we attribute to them. He outlines this by way of example of pasture-raised pigs and the breeding, production and marketing that has become a hallmark of local culture and fine dining in the USA.

In collaboration with the Value and Equivalent postgraduate programme of the Goethe University Frankfurt.

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Weltkulturen Labor 37