Contributors

Jessica Carbone completed her doctorate in American Studies at Harvard University in 2024, centered on public culinary pedagogy in twentieth-century American food media and discourse. She is the managing editor of Gastronomica: The Journal for Food Studies, a contributing editor of books coverage to SAVEUR, and a visiting lecturer for the Gastronomy Program at Boston University.Julieta Flores Jurado, a postdoctoral fellow at the Center for North American Studies (CISAN-UNAM), researches food media through the lens of cultural and gender studies. Her current project focuses on critiques of toxic masculinity in recent fiction about chefs and professional kitchens.Petrice R. Flowers is a Professor of Political Science and member of the Center for Japanese Studies at the University of Hawai’i at Mānoa. Her research interests include gender and diplomacy, the domestic impact of international norms, transnational networks, and refugee policy. She is the author of Refugees, Women, and Weapons: International Norm Adoption and Compliance in Japan (Stanford University Press, 2009). With support of a CFR-Hitachi International Affairs Fellowship, Flowers is spending 2023–24 in Japan researching her project, “Gender in US-Japan Diplomacy.”Melissa Fuster is 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).Alyshia Gálvez is a professor of Latin American and Latino Studies at Lehman College and the Graduate Center of the City University of New York. She is a cultural anthropologist and author of three books. Her most recent book is Eating NAFTA: Trade, Food Policies, and the Destruction of Mexico (University of California Press, 2018).Evelyn Lambeth is a PhD candidate at the University of Tasmania. Her research as a food historian is transdisciplinary, encompassing history, sociology, political economy, and ecology. She is passionate about exploring ways that cultural institutions such as museums, universities, public spaces, and government bodies can work together to make impactful change in society.Irina D. Mihalache is a recent immigrant who settled in Tkaronto from Romania; she researches and teaches in the areas of museum studies, food studies, community-based museum interpretation, and material cultures at the Faculty of Information, University of Toronto.Fatou Ndow specializes in public health, with a focus on community involvement in health programs. Using research, Fatou designs, implements, and promotes programs focused on community engagement and coordination. Fatou holds degrees in nutrition and public health, and currently serves as a program manager at the Civil Society Institute for Health in West Central Africa.Alyssa Paredes is Assistant Professor of Anthropology at the University of Michigan. Her research on plantations and food chains appears in Ethnos, Journal of Political Ecology, and Food, Culture & Society. She is co-editor of Halo-Halo Ecologies: The Emergent Environments Behind Filipino Food, forthcoming with the University of Hawai‘i Press.Branwyn Poleykett is an assistant professor in the Anthropology Department of the University of Amsterdam. Her work is situated within medical anthropology and concerned broadly with the politics and practice of public health. Her most recent research focuses on food and everyday eating in Dakar, Senegal, with a particular emphasis on the role of millets in urban food security.Krishnendu Ray is a professor in the Department of Nutrition and Food Studies at NYU. He was the Chair of the department from 2012–2021. He is the author of The Migrant’s Table (Temple University Press, 2004) and The Ethnic Restaurateur (Bloomsbury Academic, 2016), and the co-editor of Curried Cultures: Globalization, Food and South Asia (University of California Press, 2012) and Practicing Food Studies (NYU Press, 2024). He was a faculty member at The Culinary Institute of America (1996–2005) and president of the Association for the Study of Food and Society from 2014 to 2018.Signe Rousseau teaches critical literacy at the University of Cape Town, where her doctoral research focused on celebrity chefs. She is the author of Food Media: Celebrity Chefs and the Politics of Everyday Interference (Berg, 2012) and Food and Social Media: You Are What You Tweet (Altamira, 2012).Gonca Şahin is a PhD candidate in the Women and Gender Studies Program at Kadir Has University. Her research focuses on gender, migration, space, food, and disaster. She recently contributed to the edited collection Queer and Trans African Mobilities: Migration, Asylum, and Diaspora (Bloomsbury, 2022).Ndiaga Sall, an agricultural engineer, is a leader in food security, health, and environment. After research in Brazil, he joined ENDA Santé in Senegal to manage programs on food sovereignty and nutrition. He is also involved in environmental issues and biodiversity protection. His dedication improves lives and builds a sustainable future.David E. Sutton is Professor of Anthropology at Southern Illinois University Carbondale. He conducts research focused on memory, food, and cooking, primarily in Greece. His most recent work Bigger Fish to Fry (Berghahn, 2021) develops a theory of cooking as an everyday risk in approaching questions of continuity and change in cooking practices.Barb Webb is a former waiter and sommelier with a fine arts degree. Her twenty-five-year career in hospitality ranged from serving coffee for street prostitutes to pouring rare vintages for venture capitalists. She grows food and makes fruit wine near Toronto.Paul Young is an associate professor of Victorian literature and culture in the Department of English, University of Exeter. His research focuses on the cultural dimensions of imperialism and globalization in the Victorian period. He is currently working on a monograph project, entitled Carnivorous Empire: Adventure Fiction and the Global Growth of Britain’s Meat Markets, 1865–1915 (Johns Hopkins University Press).

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