Contributors

Elora Halim Chowdhury is professor of women’s, gender, and sexuality studies, and Director of Human Rights at the University of Massachusetts Boston. Her research and teaching interests include transnational feminism, gender violence and human rights, and South Asian cinema. She is the author of Ethical Encounters: Transnational Feminism, Human Rights, and War Cinema in Bangladesh (Temple University Press, 2022), and Transnationalism Reversed: Women Organizing against Gendered Violence in Bangladesh (SUNY Press, 2011), which was awarded the Gloria E. Anzaldua Book Prize by the National Women’s Studies Association (NWSA) in 2012. Her co-authored books are Dissident Friendships: Feminism, Imperialism, and Transnational Solidarity (with Liz Philipose, University of Illinois Press, 2016); Interdisciplinary Approaches to Human Rights: History, Politics, Practice (with Rajini Srikanth, Routledge, 2018); and South Asian Filmscapes, Transregional Encounters (with Esha Niyogi De, University of Washington Press, 2020).Crystal Díaz is a foodpreneur obsessed with food, the countryside, and the origin of what we eat. She is co-founder of PRoduce, a digital grocery marketplace connecting Puerto Rican food producers with consumers; the owner of El Pretexto, a Culinary Farm Lodge; and most recently, a Food Security Analyst in Espacios Abiertos.Melissa Fuster is an associate professor at Tulane School of Public Health and Tropical Medicine, with research addressing sociocultural factors influencing food environments, food practices, and related policies. She is the author of multiple articles and the book Caribeños at the Table: How Migration, Health, and Race Intersect in New York City (University of North Carolina Press, 2021).Michael Hammer is an associate professor of Spanish at San Francisco State University. He focuses primarily on medieval and early modern Spanish culture and literature, and has recently turned his attention to the signifying power of food.Charlie Leary earned his PhD in history from Cornell and briefly taught at Tulane before becoming an entrepreneur. He served as a wine director for various restaurants. He writes about wine for Decanter, Tim Atkin MW, and Inside Bordeaux. His current research focuses on the philosopher Montesquieu as a winegrower.Catherine L. Mah is Professor and Canada Research Chair in Promoting Healthy Populations in the School of Health Administration at Dalhousie University. Her recent research examines the consumer food environment and its role in social equity, population diet, and food affordability, including Canada’s first national studies of population diet costs.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 (University of Chicago Press, 2021). He is a member of the editorial collective of Gastronomica and is currently completing a history of sake.Amy B. Trubek is trained as an anthropologist and chef, and is Professor and Interim Chair of the Nutrition and Food Sciences department at the University of Vermont. Her research approach has consistently integrated the disciplinary insights from anthropology, history, food studies, and sensory science. She is the author of three books: Haute Cuisine: How the French Invented the Culinary Profession (University of Pennsylvania Press, 2000); The Taste of Place, A Cultural Journey into Terroir (University of California Press, 2008); and Making Modern Meals (University of California Press, 2017). She has also authored multiple articles and book chapters on varied topics including food agency, food history, food systems and cooking as a cultural practice.Lillian Tsay is a PhD candidate in modern Japanese history at Brown University. Her dissertation explores how the making of Western-style confectionery was entangled with the Japanese Empire’s everyday life governance from the metropole to the colonies.Emily Warren earned her PhD in History at the University of Southern California. She is a visiting researcher at the Kyoto Institute, Library, and Archives where she studies premodern Japanese food culture.Takeshi Watanabe is an associate professor of East Asian Studies at Wesleyan University.

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