Contributors

Clara Albacete is a recent graduate from Washington and Lee University, where she received her degree in environmental studies. Previous food-related study includes her senior thesis entitled Yerba Mate: Earth as a Companion.Daniel E. Bender is the Canada Research Chair in Food and Culture and a professor of food studies at the University of Toronto. He is the author, most recently, of The Food Adventurers: How Around-the-World Travel Changed the Way We Eat (Reaktion Books, 2023). He is a WSET Diploma Candidate and a Certified Specialist in Wine.Kelly Donati is senior lecturer in food systems and gastronomy at William Angliss Institute (Melbourne). Her research explores multispecies encounters in food and farming practices of the Anthropocene. She is a founding director of Sustain: the Australian Food Network, a not-for-profit focused on research and policy for food system transformation.Chelsea Fisher is an anthropologist working to develop creative applications of community-engaged archaeology for understanding, mitigating, and resolving environmental justice conflicts. Her research is primarily based in Yucatán, Mexico, and she is assistant professor of anthropology at the University of South Carolina.Lisa Haushofer is a senior research associate at the Chair of the History of Medicine at the University of Zurich and the incoming assistant professor of food history at the University of Amsterdam. Her research is located at the intersection of the histories of food, science, medicine, and environment.Jed Hilton is an anthropologist and former chef at the University of Exeter. He conducts research centered on the anthropology of food and economic anthropology. His research interests are focused on the hospitality industry, culinary labor, sustainability, and the ethical, cultural, and political issues of food and cooking.Jo Podvin lives in Oakland, California, on the Ring of Fire.Eric C. Rath is a professor of history at the University of Kansas where he teaches courses on food history and premodern Japan. His books include Oishii: The History of Sushi (Reaktion Books, 2021). He is a member of the editorial collective of Gastronomica. He is currently completing a history of sake.Nancy Sommers led the Harvard College Writing Program for twenty years as the Sosland Chair in Writing. She is the author of four college writing handbooks, including A Writer’s Reference, Tenth Edition (Bedford/St. Martin’s, 2021) and A Pocket Style Manual, Ninth Edition (Bedford/St. Martin’s, 2021), and numerous prize-winning essays. Sommers directs writing workshops and teaches creative nonfiction at Harvard’s Graduate School of Education.Sean Wyer is a PhD candidate in Italian Studies at the University of California, Berkeley, and a Charlotte Newcombe Doctoral Dissertation Fellow. He lives in the UK, and works as a lecturer at Balliol College, Oxford. His current research focuses on cosmopolitanism and food traditions, primarily in Sicily and Rome.

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