Contributors

David Bell is professor of cultural geography at the University of Leeds, UK. He has written widely on food consumption, hospitality, and food media.İbrahim Çekiç completed his doctorate at Gazi University, Department of Gastronomy and Culinary Arts. Çekiç, who started his academic career in 2019, works at the Department of Gastronomy and Culinary Arts at Gaziantep Islam Science and Technology University. He has various studies related to the field of gastronomy such as folklore, local cuisine, Gaziantep cuisine, culinary culture, and gastronomy products.Gary Alan Fine is the James E. Johnson Professor of Sociology at North-western University. He is the author of Kitchens: The Culture of Restaurant Work (2009, University of California Press). He has authored two previous articles in Gastronomica on Mexican food in Chicago and on political banquets.Liangying Ma is a PhD candidate in social psychology at Peking University. Her research explores the impact of digital environments on individual cognition and social relationships.Elizabeth McQueen is a Postdoctoral Fellow at UC Davis with the Mellon Foundation Sawyer Seminar, Thinking Food at the Intersections. Her writing is found in Global Performance Studies and Theater Journal, and she hosts the podcast Esculent. She holds a PhD in Theater and Performance Studies and a certificate in Food Studies from UCLA.Yener Oğan completed his doctorate at Ankara Hacı Bayram Veli University, Department of Gastronomy and Culinary Arts. Oğan, who started his academic career in 2010, works in the Department of Gastronomy and Culinary Arts in Artvin Çoruh University. He has various studies related to the field of gastronomy, such as local cuisine, gastronomy experience, culinary education, Turkish cuisine, and gastronomic product.Krishnendu Ray is a professor of food studies at NYU. 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 CIA (1996–2005) and the President of ASFS (2014–2018).Sandra Trujillo is professor of art at Georgia College & State University. Her research focuses on ceramic objects, food, and culture. Her books Funeral Food and Trouble (Impronta Casa Editora, 2019 and 2021) bring the Chicano perspective of generosity, culture, and food to the table.Jingshu Yao is a PhD student at the University of Toronto Faculty of Information, and was born and raised in Nanjing, China. Her research focuses on local knowledge-making and sharing through culinary innovation. Her oral history project investigates the identity-forming and community-building power of Chinese Canadians in Toronto.

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