Fieldwork food

Written by Lesley Head, with culinary and photographic contributions by Natascha Klocker, Olivia Dun, Ananth Gopal, Sophie-May Kerr and Lulu.

There are few things more important to successful fieldwork than food. It sustains the bodies and the community of the fieldwork team. It provides points of connection with the broader community. And in our current project on Exploring culturally diverse perspectives on Australian environments, it is an important dimension of the research itself. We are currently in the Sunraysia region of Victoria (around Robinvale and Mildura), where irrigated agriculture provides an abundance of late summer food choices. In the midst of such abundance there are puzzles and challenges – people who don’t have enough to eat, farmers who don’t eat their own produce, and widespread concerns over pesticide use and the changing political economy of Australian food. Here are some moments in our food journey so far. Continue reading

Warm as toast? Exploring diverse cultures of thermal comfort

This article was first published by UOW’s Global Challenges blog on 30 June and written by Natascha Klocker.

Think about a time when you’ve lived in, or visited, another country, one where the climate is very different from what you’re used to. How did you adapt? Were your strategies for keeping warm (or cool) dissimilar to those of the local population? Was your thermal comfort threshold noticeably different?

When I was a PhD student, I spent a number of years living in Tanzania.

Thankfully, I spent most of my time in the country’s temperate Southern Highlands, but I was also a regular visitor to Tanzania’s largest city: bustling, humid, hot and coastal Dar es Salaam. Continue reading