Joshua Evans
@joshdevans
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I research how tastes and natures shape each other, and why it matters. Head of the Sustainable Food Innovation Group. Sometime culinary R&D.
Copenhagen, Denmark
Joined March 2011
If you're looking for a PhD position on the connections between cooking, taste, and ecology, check out this awesome funded project with L. Sasha Gora at the University of Augsburg on the 'culinary environmental humanities'!.
The University of Augsburg has asked us to distribute their call for two #funded #PhD #positions for the project “Off the Menu: Appetites, Culture, and Environment.”. You can also find it here:
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anyone looking to do a postdoc—check out this awesome position on the microbial bioeconomy transition with colleagues @Anna_K_speaking @ErikaSzymanski 🦠🪢♻️💫.
oulunyliopisto.varbi.com
We are looking to hire a highly motivated Postdoctoral Researcher to join the University of Oulu’s Faculty of Humanities, Unit of History, Culture and Communications. The researcher will work with D
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For anyone at 4S interested in food, fermentation, and natural&social science collaboration, join our panel today at 8am EST / 2pm CET on 'From Social Science OF Science to Social Science WITH Science in Studying Food' ! feat. @heather_paxson @jsplorimer @RRobDunn & more 🦠🔍🪢.
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Just thrilled to have been part of this project: a new collection edited by @BrivesCharlotte @matthaeusrest @SallaSariola of ethnographies of human–microbe encounters. The range of chapters is pretty dazzling. Check it out #openaccess @matteringpress ✌️.
🌟NEW BOOK ALERT NUMBER 1💫. Do you ever think about the microbes in your life? . The editors and authors of🦠With Microbes🦠 do, and have gifted us their musings in this new collection . Enjoy #openaccess online & pre-order to hold it in your hands.
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Seeking a postdoc in Novel Fermentation Science to join my new research group in Copenhagen. Please share widely and/or apply!.
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new paper out with @jsplorimer on how taste shapes microbial natures in novel fermentation practices. a sort of précis for my dissertation.
journals.uchicago.edu
Taste shapes evolution, microbes make tasty food, and humans and microbes have been shaping each other for a long while. Yet anthropological accounts of evolution and domestication have given little...
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RT @jsplorimer: Taste-shaping-natures. Latest with @joshdevans on how taste shapes evolution, microbes make tasty food, and humans and micr….
journals.uchicago.edu
Taste shapes evolution, microbes make tasty food, and humans and microbes have been shaping each other for a long while. Yet anthropological accounts of evolution and domestication have given little...
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Two postdoc positions available with friend and colleague @ErikaSzymanski at @ColoradoStateU on 'social dimensions of whole-genome engineering' .and 'discourse tools for microbial life' .Check 'em out! ✌️.
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RT @NCStateAEC: Today at 4PM ET! Our next #fermentology webinar is with nordic food lab researcher, @joshdevans! He'll be sharing his knowl….
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Sneak-peek at my some of my PhD research results: changing substrate shapes novel miso ecology thanks to @FloMazel for the stats!.
instagram.com
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thank you @KitchenBee for naming #oneatinginsects one of @guardian's best books on food of 2017—'the most thought-provoking food book I’ve read all year'. chuffed!
theguardian.com
Tasty spices from India, long-forgotten recipes from France – and Turkish delight from Narnia. Bee Wilson takes comfort in cookbooks
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the kind folks @Phaidon are offering a 30% friends & family discount for 'on eating insects'—code is INSECTS30 :)
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the rare hybrid cambridge oak (Quercus x warburgii) is setting forth its new leaves. they unfurl…
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RT @libertyruth: Interested in #edibleinsects/#domestication/#Japan? Read our new paper @joshdevans @ethnobiomed h….
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