Food production and dietary ethics: the perspectives of an amateur charcutier.

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• Mr Michael Cooper (University of Bristol, UK)
• Friday 20 October 2017, 16:30-18:00
• British Antarctic Survey, Room 307.

If you have a question about this talk, please contact Ryan Scott.

Michael is here to talk about his journey into charcuterie, and has asked me to stress this is a talk of personal perspective – he is not here to lecture/inform around dietary ethics.

Provenance, seasonality, and simply our ‘connection’ to the food we eat has been widely forgotten and lost through an increasingly ‘local,’ global world; whilst conversations around dietary ethics are becoming more common, is the place of meat production a black and white issue?

Through a hands-on approach to reconnect with food and traditional practices, Michael has engaged with aspects of food preservation, plant-based protein production and has since decided to start his own charcuterie business. This talk will describe aspects of meat production and the preservation of meat, as well as detailing a personal journey to an increased connection to the food and towards more sustainable practices. Hopefully this talk will provide a useful, and friendly place for wider discourse around the subject, as well as a point of learning and food discovery.

This talk is part of the British Antarctic Survey Happy Hour Seminar Series series.

This talk is included in these lists:

• British Antarctic Survey Happy Hour Seminar Series
• British Antarctic Survey, Room 307

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