Joshua Evans
@joshdevans
I research how tastes and natures shape each other, and why it matters. Head of the Sustainable Food Innovation Group. Sometime culinary R&D.
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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: uni-augsburg.de/en/jobs-und-ka….
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/en/what:job/jo… 🦠🪢♻️💫
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 🦠🔍🪢
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 matteringpress.org/books/with-mic… Enjoy #openaccess online & pre-order to hold it in your hands
Seeking a postdoc in Novel Fermentation Science to join my new research group in Copenhagen. Please share widely and/or apply! dtu.dk/english/about/…
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/doi/10.1086/71…
Taste-shaping-natures. Latest with @joshdevans on how taste shapes evolution, microbes make tasty food, and humans and microbes have been shaping each other for a long while. @RRobDunn @eben_kirksey @heather_paxson journals.uchicago.edu/doi/10.1086/71…
Exciting postdoc in fermentation hologenomics with @RRobDunn at University of Copenhagen! jobportal.ku.dk/videnskabelige…
Two postdoc positions available with friend and colleague @ErikaSzymanski at @ColoradoStateU on 'social dimensions of whole-genome engineering' jobs.colostate.edu/postings/84123 and 'discourse tools for microbial life' jobs.colostate.edu/postings/84122 Check 'em out! ✌️
Today at 4PM ET! Our next #fermentology webinar is with nordic food lab researcher, @joshdevans! He'll be sharing his knowledge about creating novel misos. Register for free here: ncsu.zoom.us/webinar/regist…
Sneak-peek at my some of my PhD research results: changing substrate shapes novel miso ecology instagram.com/p/CKgs83hBrd9/… thanks to @FloMazel for the stats!
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/books/2017/dec…
the kind folks @Phaidon are offering a 30% friends & family discount for 'on eating insects'—code is INSECTS30 :) uk.phaidon.com/store/food-coo…
the rare hybrid cambridge oak (Quercus x warburgii) is setting forth its new leaves. they unfurl… instagram.com/p/BTfJUbjApCA/
cambridge botanical garden—killing it right now. @cubotanicgarden instagram.com/p/BTfJHSsAUNc/
signing lots and lots of books! phaidonsnaps instagram.com/p/BTfI96egzKk/
this season's catalogue in the phaidonsnaps hq. instagram.com/p/BTfI3BygmgT/
Interested in #edibleinsects/#domestication/#Japan? Read our new paper buff.ly/2nMrDkH @joshdevans @ethnobiomed
could bitcoin tech create a truly decentralised internet? fastcoexist.com/3045726/how-bi…
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