16.01.2020

Discours de la Méthode*:
"Meat, of course! Consumption, people, time."
with Nils Stadje, archaeologist and chef
Time:  7.00 pm.
Location: MADLAB in the A.K.T; [4th floor].
*Lecture series of the MA Design & Future Making

Lecture by chef and archaeologist Nils Stadje

Is today's level of meat consumption still normal or natural? - asks chef and archaeologist Nils Stadje. On Thursday, 16 January 2020 at 7 pm, he will be speaking at the MADLAB of the A.K.T; about meat consumption from the Stone Age to the present day as part of the "Meat the Future" exhibition. The explorer of the culinary past explores the worlds of the last 50,000 years of eating and cooking history. Professor Christine Lüdeke will give a guided tour of the "Meat the Future" exhibition at 6 pm. Admission is free.
Nils Stadje worked for many years as an archaeologist on excavations in Germany, Austria, Italy and Greece. He also specialised in the archaeology of food and cooking. His interest went so far that he even completed an apprenticeship as a chef in high-end gastronomy in his late 30s. In his lecture, he takes a look at meat consumption from the Stone Age through antiquity and the Middle Ages to the present day. How did people shape their environment in order to get meat on their plates? How much meat was consumed in the different eras? Looking back sharpens our view of the future on "Meat the Future".

The event is part of the supporting programme for the "Meat the Future" exhibition, which was conceived by the Cube Design Museum and the Next Nature Network and will be on display at the A.K.T; in Pforzheim until 26 January 2020. For the exhibition, a team of chefs, designers, engineers and artists developed 30 farmed meat dishes that could be on our plates in the future. Because farmed meat is still being developed, the dishes cannot (yet) be eaten. However, they can be a starting point for thinking about and discussing the food culture of the future.

Blog and podcast by Nils Stadje: www.kochendurchdieepochen.com