Contributors

Brandon Ashby got his BA in philosophy from Santa Clara University in 2009, his BPhil from University of Oxford in 2012, and his PhD in philosophy from the University of Arizona in 2020. His work focuses on the structures of perceptual representation and perceptual consciousness.Andrea Borghini is an associate professor in the Philosophy Department at the University of Milan and is Director of Culinary Mind, a research center and academic network promoting philosophical thinking on food. His research creates conceptual tools that reshape food systems to meet global challenges.Maddalena Borsato is a post-doctoral Research Fellow at the University of Gastronomic Sciences (Pollenzo, Italy). Her research interests encompass food and gustatory aesthetics, eating disorders, and the intersection of pastry with art and design.Paolo Bosca is a PhD candidate at University of Gastronomic Sciences of Pollenzo and the University of Turin. His research explores relational aesthetics, critical geography and agricultural practices, intertwining theoretical inquiry and practical fieldworks in agriculture and participatory arts. He writes for journals and curates artistic projects in Italy and abroad.Britten Chroman is a writer and educator affiliated with NYU and The New School. She is completing her PhD in aesthetics and philosophy at the Institute for Doctoral Studies in the Visual Arts. Her research focuses on developing the aesthetics of flavor as a critical framework for engaging with art.Harry Drummond is a Continuing Education Tutor at the University of Liverpool, where he delivers a variety of philosophy courses. His research addresses questions in aesthetics and ethics using the tools of contemporary philosophy of mind, and he is currently Co-Editor of the journal Debates in Aesthetics.Jan Ferwerda is a research assistant at the Department of Sociology at Ghent University. He tackles questions related to food, meaning, and morality and is currently working on a discourse-analysis of cookbooks and sugar in Flanders, Belgium. His areas of interest include Cultural Sociology, Critical-Discourse-Analysis, Semiotics, and Actor-Network-Theory.Noha Fikry is a PhD candidate in sociocultural anthropology with a specialization in food studies. She’s interested in human-animal relations, in intimacies with animals that inform taste in Egypt, and in the intersection of the anthropology of Islam, food, and multispecies ethnographySascha Benjamin Fink is an affiliated professor at the Centre for the Study of Perceptual Experiences at Glasgow and Director of Research at the Centre for Philosophy and AI Research at FAU Erlangen. In Project SENSOR (DFG/AHRC funded), he investigates sensory engineering. Prior, he was the Juniorprofessor for Neurophilosophy at Magdeburg.Michael L. J. Greer is a PhD candidate in philosophy and a fellow with the Committee on Globalization and Social Change at the CUNY Graduate Center. She works in feminist philosophy, social epistemology, and bioethics. She is a Senior Ethics Fellow at the Icahn School of Medicine at Mount Sinai.M. Paulina Hartono is an assistant professor of history at the University of Texas at Arlington. Her research focuses on the history of science, technology, and culture in twentieth-century Asia.Liju Jacob Kuriakose is an assistant professor at the School of Liberal Arts at Alliance University, Bengaluru. He has completed his PhD from the National Institute of Technology, Puducherry. He explores translation, marginality, and collaborative autobiographies with a focus on vernacular-to-English literary mediation.Jonatan Leer is a professor of Culinary Arts and Meal Science, Örebro University (Sweden). He has published widely within the domain of food studies and food culture in leading journals and is currently finishing Food Porn: Food Aesthetic in a Digital Age (University of Bristol Press) with Stinne Krogager.Caitlin B. Morgan has a PhD in food systems. Until recently, she worked as a social scientist for the US Department of Agriculture. She lives in Burlington, VT.Samantha Noll is a food scholar and Associate Director of the School of Politics, Philosophy, and Public Affairs at Washington State University. Her work focuses on the ethics of food, environmental justice, and agricultural technologies. She is the author of Ethical Omnivores: Better Eating for Everyone (Routledge Press).Pravajya Pandey is an independent researcher with a bachelor’s and master’s degree in philosophy from the University of Delhi. Their research explores how Indian philosophical insights can inform contemporary questions of food ethics, identity, and wellbeing, with a particular interest in belonging and cultural practices in South Asia.Nicola Piras is a philosopher and full researcher at the Center for Ethics, Politics and Society at the University of Minho (Portugal). He is one of the coordinators of Culinary Mind and the principal investigator of a research project on the epistemology of food waste.João Paulo de Oliveira Rigaud is a PhD candidate in social sciences at the Federal University of Bahia, with a doctoral internship at the University of Buenos Aires. As a researcher at the Center for Studies and Research in Food and Culture (NEPAC/UFBA), he is dedicated to studies in the social sciences of food, nutrition, and health.Koby Song-Nichols is a historian and food studies scholar at the University of Toronto. His current research focuses on Chinese diasporic food histories in Toronto, Montreal, and Phoenix. By centering Chinese diasporic experiences, his work emphasizes the many ways we can care for each other, our foodways, and our pasts.Robert T. Valgenti is a professor of liberal arts and food studies at The Culinary Institute of America. He is a philosopher and translator whose research interests include the philosophy of food, Italian philosophy, and philosophical hermeneutics.Maria Cristina Clorinda Vendra, PhD is an assistant professor of philosophy at the Department of Philosophy and Humanities, J. E. Purkyně University in Ústí nad Labem, where she teaches courses in environmental ethics, animal ethics, eco-phenomenology, among others. Her current research focuses on eco-phenomenology and environmental hermeneutics.Isabella Vincent is a doctoral candidate in the field of cultural studies at Alliance University, Bangalore’s School of Liberal Arts. She is currently working on research titled “Palates of Identity: A Study of Kerala Syrian Christian Culinary Practices and their Socio- Cultural Dynamics.” This research explores diversities of food studies, unravelling how food serves as an important marker of communal identity within Kerala’s Syrian Christian community.Robin Wehe studied economics and social sciences in Bolzano, Italy and Florence, Italy. He continued his postgraduate studies in intercultural philosophy and music at the University of Hildesheim, Germany and his doctoral studies in philosophy in Heidelberg, Germany. He currently works as a research associate at the University for Socio-Economic Design in Koblenz, Germany.