In this series, we invite anthropologists to share stories of growth, change, and discovery throughout their careers. By reflecting on the life choices that shaped them, the unexpected moments in the field that shifted their…
Leave a CommentCategory: Cultureel erfgoed
By Yuli Ykitai – I have been drinking tea without sugar for as long as I can remember. According to family legend, it all began during the time we still lived in the USSR. During…
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By Romy de Vos – “Look, a piece of slate from the roof,” I say to my hostess Iris*, as I hold out a thin plate of darkish-grey material for her to see. “Nope,” she…
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by Yannick van Druijten – When Matús first called Petržalka a ‘concrete jungle’, I laughed. At that moment I had not fully understood what he meant. Matús had explained to me that people would get…
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Door Luka Hendrickx. Begin september fiets ik voor het eerst sinds ik het veldwerk voor mijn scriptieonderzoek afrondde de Polder weer binnen. Daarmee wordt in België de streek ten noorden van Antwerpen bedoeld, waar de…
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By Romy de Vos – During my fieldwork, in all my conversations and interviews, the elephant in the room was always the deafening silence of the victims themselves.
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by Peter Versteeg – “Apology” is another word for acknowledgmentAcknowledging the past, but not just any kind of pastIt is a formal word for a moral occasionNo emotion, no affectionIt is neither personal nor individualIt…
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By Irene Stengs – On 1 September 2022, the Dutch Central Organisation for the Meat Industry (COV, Centrale Organisatie voor de Vleessector), a partnership consisting of organizations involved in the production and processing of meat…
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Bondiola, matambre, chinchulines, choripan en milenasa napolitana zijn slechts een paar voorbeelden van de enorme keur aan vlees en worst in Argentinië. Vaak vergeten we de stapels pizza’s, bergen verse pasta’s en uiteraard de alom…
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