Stew of the Earth

Authors

  • L. Sasha Gora University of Augsburg

DOI:

https://doi.org/10.5282/rcc-springs-11605

Abstract

Furnas, in the Portuguese Azores Islands, is a steam bath of a town. Here the water is hot enough to boil tea and simmer stew. What does treating the underground hot springs like an oven or a crockpot say about the relationship between ingredients and energy and being ecological? Between recipes and the earth?

Author Biography

  • L. Sasha Gora, University of Augsburg

    L. Sasha Gora is a writer and cultural historian working at the intersection between food studies, contemporary art, and the environmental humanities. In 2020, she received her PhD from LMU Munich and the Rachel Carson Center, and, since 2023, she has been based at the University of Augsburg where she is the project director of the Off the Menu: Appetites, Culture, and Environment research group. Her work focuses on restaurant politics and cultural representation, the connections between eating and ecology, and all things fishy (and often salty).

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Published

31-10-2024

Issue

No. 6 (2024)

Section

Articles

License

Copyright (c) 2024 L. Sasha Gora

Creative Commons License

This work is licensed under a Creative Commons Attribution 4.0 International License.