Photo credit : Chris Tonnesen

Photo credit : Chris Tonnesen



Joshua Evans is a postgraduate student in history and philosophy of science at the University of Cambridge, where his research centres around microbial ecologies and domestication.

Prior to this he worked in culinary R&D for four years with Nordic Food Lab, a non-profit organisation in Copenhagen that does open-source experimental research on taste and food diversity. Much of his work there focused on neglected and under utilized edible resources such as insects, wild plants, and fermentation techniques.

He has done graduate work in food microbiology in Denmark and on food history and culture in France, and prior to joining the Nordic Food Lab team he earned his bachelor’s in the humanities at Yale where he studied literature, philosophy, and sustainable food systems.