In the winter term our kitchen sessions will be focusing on different temporalities and the ways in which they relate to each other. Our first meeting will take place on the 29th October; with the help of our special guest, Kristin Asdal from TIK in Oslo, we’ll discuss the importance of timing in processes of commodification. Kristin’s paper titled ‘Enacting values from the sea: On innovation devices, value practices, and the co-modifications of markets and bodies in aquaculture’ (published as a contribution to this book) is available as a PDF – just ask Endre for a copy.
The meeting, as usual, will take place at the Sociology kitchen area (PEG 3G 204) between 18.00 and 20.00 – looking forward to seeing you there!