W@TC SEP. 3 | Sub-nature and Culinary Culture: A fall series

Sub-nature and Culinary Culture | Sub-nature is a term coined by David Gissen to categorize what architects have historically referred to as marginalized spaces in buildings and landscapes (e.g. darkness, dankness, weeds, mud, smoke, dust, etc.). At certain times, in certain places, these othered spaces have been reframed, reappropriated, and transformed to become aesthetically pleasurable places. Professors Parker, Fellin, Krasny, Rosenberg, documentary artist Stratton, and Duke Campus Farm coordinator Cornes will engage in a transdisciplinary round-table discussion applying this architectural concept to cuisine, querying how the meaning of sub-nature can lend perspective to the philosophy of food and be useful in thinking (or rethinking) about food politics in the present moment. Over a lunch (of sub-natural specialties), they will expose the potential of sub-nature through transdisciplinary optics and provide an introduction to five other unique culinary intellectual events, brought together by Humanities Writ Large to be held in Durham and on the Duke campus this September. Presented by Humanities Writ Large | Catered by Maggie Radzwiller