Contributors

Camille Bégin is a writer and historian. Her first book Taste of the Nation: The New Deal Search for America’s Food (University of Illinois Press, 2016) won the Association for the Study of Food and Society’s best book award. She is currently writing a food memoir entitled Crumbs: A Trail of Taste and Illness. Born in France, she has been calling Toronto, Canada, home for close to two decades.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 Press, 2023). He holds a WSET Diploma and is a Certified Specialist in Wine.Nicole Berger holds a PhD in anthropology from Princeton University and a Masters in cultural anthropology from the University of Hawai‘i at Mānoa. She is currently a lecturer at New York University Paris and a member of the interdisciplinary research group Héritages at CY Cergy Paris Université.Duncan Cameron is Professor of Environmental Sustainability at the University of Manchester. His research seeks to understand how soil microbes enhance plant nutrition and health in the context of sustainable agriculture and global food security. Currently, he co-leads the Healthy Soil, Healthy Food, Healthy People consortium as part of UKRI’s “Transforming UK food systems” program.Kazuhiro Iwama is a professor of Asian History at the Faculty of Letters, Keio University in Japan. His recent research focuses on the modern and contemporary history of Chinese food and food exchange in East Asia. He published A World History of Chinese Food (2021, Keio University Press) in Japanese.Tarana Husain Khan is a writer and food historian based in India. Her writings have been published in prominent media outlets and in the anthologies Desi Delicacies (Pan Macmillan India, 2023) and Dastarkhwan: Food Writing from Muslim South Asia (Beacon Books, UK, 2021). Her research article “Narrating Rampur Cuisine: Cookbooks, Forgotten Foods and Culinary Memories” was published in Global Food History Journal (April 2023 Issue). Tarana is the author of Degh to Dastarkhwan: Qissas and Recipes from Rampur (Penguin Random House India, 2023) and The Begum and the Dastan (Hachette, 2023). She has co-edited and contributed to the anthology Forgotten Foods: Memories and Recipes from Muslim South Asia (Pan Macmillan India, 2023). She worked as a Research Fellow and Consultant at the University of Sheffield on an AHRC-funded project “Forgotten Food: Culinary Memory, Local Heritage and Lost Agricultural Varieties in India” (2019–2023).Siobhan Lambert-Hurley is Professor of Global History at the University of Sheffield. Since 2019, she has led the project “Forgotten Food: Culinary Memory, Local Heritage and Lost Agricultural Varieties in India.” Most recently, she co-edited Forgotten Foods: Memories and Recipes from Muslim South Asia (Pan Macmillan, 2023).Michael Mangieri has worked as a cook, chef, bread baker, dishwasher, farmer, and commercial fisher. He is currently pursuing an interdisciplinary baccalaureate in Anthropology of Food and Yiddish Studies at the City University of New York.Anne-Claire Yemsi Paillissé, associate professor at ISTHIA-University of Toulouse, specializes in Hispanic Studies and Gastronomy. Her research explores disruptive restaurants, multisensory dining experiences, and the interplay between art and gastronomy, with a focus on Spain, Denmark, and France. She holds a PhD in Humanities and a Master of Business Administration from ISM Munich.Jessica Whipple is a poet and author of two children’s picture books: Enough Is … (Tilbury House, 2023, illustrated by Nicole Wong) and I Think I Think a Lot (Free Spirit Publishing, 2023, illustrated by Josée Bisaillon). Her work for adults has appeared in Funicular, ONE ART, McSweeney’s, and Identity Theory. “Broken Strings,” which appeared in Door Is a Jar magazine, received a Best of the Net and a Pushcart nomination. Read more at AuthorJessicaWhipple.com.

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