We are an interdisciplinary research group based at the
Novo Nordisk Foundation Center for Biosustainability,
Technical University of Denmark.
We combine cooking, science & culture for
a flavourful, equitable & ecological food system.
Read more about our approach.
Appearances
Upcoming
'The Mushroom Kingdom' (invited panel participant), Lene Lange, Kim Wejendorp, and Bodil Sofie Espersen, Bloom festival, Copenhagen, Denmark, 29 April 2025.
‘Cultivating Agriculture as Culture’ (invited talk), Josh Evans, Aral Culture Summit, Uzbekistan Art and Culture Development Foundation, Samarkand / Nukus, Uzbekistan, 4-6 April 2025.
‘Sadan påvirker din frokost din adfærd [How your lunch affects your behaviour]’ (invited interview), Josh Evans in conversation with Professor Tom Gilbert on holobiont science,Verden Forsøgt Forklaret [The researched world, explained], University of Copenhagen Copenhagen, Denmark, 24 Oct 2024.
‘What does space miso taste like?’ (news article), Caroline Kothe, Kim Wejendorp and Josh Evans, Article in The Economist, online, 2 Apr 2025.
Recent
We are an interdisciplinary research group based at the Novo Nordisk Foundation Center for Biosustainability,
Technical University of Denmark.
We combine cooking, science
& culture for a flavourful, equitable & ecological food system.
Read more about our approach.
Appearances
Upcoming
'The Mushroom Kingdom' (invited panel participant), Lene Lange, Kim Wejendorp, and Bodil Sofie Espersen, Bloom festival, Copenhagen, Denmark, 29 April 2025.
Recent
‘Cultivating Agriculture as Culture’ (invited talk), Josh Evans, Aral Culture Summit, Uzbekistan Art and Culture Development Foundation, Samarkand / Nukus, UZ, 4-6 April 2025.
‘Sadan påvirker din frokost din adfærd [How your lunch affects your behaviour]’ (invited interview), Josh Evans in conversation with Professor Tom Gilbert on holobiont science,Verden Forsøgt Forklaret [The researched world, explained], University of Copenhagen Copenhagen, DK, 24 Oct 2024.
'Interview with Taeko Hamada' (interview), Taeko Hamada, Women in Gastronomy interview series, Basque Culinary Center, online, 28 Apr 2024.