About this event
LearningSpeaker: Daniel Bender, CRC in Food and Culture, U of T
Abstract: Even taste has a climate change tipping point. Legal regulations around geographical indications and the expectations of wine connoisseurs and professionals mean that producers make wines to match a traditional ‘typicity.’ However, climate change is rapidly altering the organoleptic profile of most wines, challenging the way we make, taste, and evaluate wines. Focusing on the Roero wine region in Northern Italy, this paper suggests that the Anthropocene is also an age of taste extinction.
Bio: Daniel Bender is the Canada Research Chair in Food and Culture and a professor of Food Studies at the University of Toronto and the author, most recently, of ’The Food Adventurers: How Around-the-World Travel Changed the Way We Eat’ and (ed.) ‘Food Mobilities: Making World Cuisines’. He holds the Wine and Spirit’s Education Trust Diploma (DipWSET) is currently researching a labour and environmental history of wine service.
The deadline to register is the Monday before the event at noon. The Zoom link will be sent to registrants only.