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Andrew Flachs

Andrew Flachs

Associate Professor of Anthropology, Purdue University
Dr. Andrew Flachs researches food and agriculture systems, exploring genetically modified crops, heirloom seeds, and our own microbiomes. Born and raised in rural Pennsylvania, he graduated from Oberlin College with dual Bachelor of Music and Bachelor of Arts degrees in 2010. He earned his PhD from Washington University in St. Louis in April 2016 and was a 2016-2017 Volkswagen Exchange Postdoctoral Research Fellow with the Heidelberg University Karl Jaspers Centre for Advanced Transcultural Studies. He is currently an associate professor of anthropology at Purdue University. Through more than 15 years of research with farmers in North America, the Balkans, and South India investigates ecological knowledge and technological change in agricultural systems spanning Cleveland urban gardens and Indian GM cotton fields. Andrew's research has been supported by public and private institutions including the Department of Education, the National Geographic Society, the American Institute of Indian Studies, and the Social Science Research Council, while his writing on agricultural development has been featured in numerous peer-reviewed publications as well as public venues including Sapiens, Salon, and the National Geographic magazine. Andrew's work has been recognized by eight international awards, including most recently as a finalist for the Society for Economic Anthropology Kate Browne Creativity in Research Award and the International Convention of Asia Scholars’ Book Prize. Outside of academia, he is an avid cook, cyclist, and musician who has performed in New York City, St. Louis, Asheville, and the San Francisco Bay Area.

Fermented foods sustain both microbiomes and cultural heritage

Apr 18, 2024 06:25 am UTC| Health

Many people around the world make and eat fermented foods. Millions in Korea alone make kimchi. The cultural heritage of these picklers shape not only what they eat every time they crack open a jar but also something much,...

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