Show Notes
What role do microbes play in aquaponic farming and cultivated meat production, and how might such novel food technologies impact microbiomes? In this episode, Ishita Dey of Gastronomica hosts Lukáš Senft, Tereza Stöckelová, and Varvara Borisova in a conversation about their new article, “The Microbiopolitics of Novel Foods: The Pro- and Antibiotic Implications of Cultivated Meat and Aquaponic Farming.” In a discussion that connects food futures with environment, sustainability, health, and technology, the research team shares insights from their multisited ethnography of indoor vertical farms, bioreactors, and alternative food production in Czechia. They illuminate the emergence of new food technologies and the regulatory landscape, discuss the demand for protein and alternative protein sources, and reflect on the broader implications for microbial diversity and resilience-building in food systems.
“The Microbiopolitics of Novel Foods: The Pro- and Antibiotic Implications of Cultivated Meat and Aquaponic Farming” by Lukáš Senft, Tereza Stöckelová, and Varvara Borisova, appears in issue 26.1 of Gastronomica. Their article is one of eleven in a newly published special section on microbes in food and food systems. Learn more about the two-part special section and access the articles in the Spring 2026 and Summer 2026 issues of the journal.
Lukáš Senft has a PhD in sociology from Charles University and is currently a postdoctoral researcher at the Institute of Sociology of the Czech Academy of Sciences. His work on food systems has explored topics related to small-scale farming, mushroom foraging, precision agriculture, and the use of medicinal plants through multispecies ethnography and public scholarship.
Tereza Stöckelová is a senior researcher at the Institute of Sociology of the Czech Academy of Sciences and also an associate professor in the Department of Social and Cultural Anthropology at Charles University. An expert in social studies of science, her current research on food and health focuses on extended metabolism in relation to bodies, ecologies, and technologies.
Varvara Borisova recently completed her PhD in anthropology at Charles University and is now a postdoctoral researcher at the Institute of Sociology of the Czech Academy of Sciences where she is pursuing research on science and technology, obesity, metabolism, and alternative proteins.
Ishita Dey is an assistant professor of sociology at South Asian University and a member of Gastronomica’s Editorial Collective. Her new book, a multisited ethnography of sweet-making titled Sweet Excess: Crafting Mishti in Bengal, was published by Routledge in 2025.
Gastronomica: The Journal for Food Studies is published by the University of California Press. Quarterly issues are available in print and online.
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