Contributors

Daniel E. Bender is the Canada Research Chair in Food and Culture and a professor of food studies, environmental studies, and history at the University of Toronto. A member of the Editorial Collective of Gastronomica: The Journal for Food Studies, he is also the President of the Association for the Study of Food and Society. He is the author of many books and articles, including most recently: The Food Adventurers: How Around-the-World Travel Changed the Way We Eat (Reaktion Books, 2023) and Food Mobilities: Making World Cuisines (University of Toronto Press, 2023). Trained in professional wine tasting, he is a WSET Diploma and the winner of the Sandeman Port Prize.Garrett M. Broad is an associate professor of communication studies in the Ric Edelman College of Communication, Humanities & Social Sciences at Rowan University, where he also serves as Provost’s Fellow for Sustainability. He is the author of More Than Just Food: Food Justice and Community Change (University of California Press, 2016).Ishita Dey teaches sociology at South Asian University. She is the author of Sweet Excess: Crafting Mishti in Bengal (Routledge, 2015). Her research interests are food, labor, migration, and senses. She collaborates on artistic projects related to smells.James Farrer is a professor of sociology and global studies at Sophia University in Tokyo. His research focuses on the contact zones of global cities, including ethnographic studies of sexuality, nightlife, expatriate communities, and urban food cultures. Recent books include The Global Japanese Restaurant: Mobilities, Imaginaries and Politics (with David L. Wank eds., University of Hawai‘i Press, 2023), International Migrants in China’s Global City: The New Shanghailanders (Routledge, 2020), and Shanghai Nightscapes: A Nocturnal Biography of a Global City (with Andrew David Field, The University of Chicago Press, 2015).Lisa Haushofer is an assistant professor in the Department of History at the University of Amsterdam. Her research examines the intersection of the histories of food, science, medicine, and environment. She is the author of Wonder Foods: The Science and Commerce of Nutrition (University of California Press, 2023).Alyssa A. L. James is a Jamaican Canadian sociocultural anthropologist whose research examines colonial and commodity histories in the French Caribbean. She is a Postdoctoral Scholar at the Society of Fellows in the Humanities at the University of Southern California, where she is developing her book project, Martinique in the Times of Coffee: Heritage, Revival, Repetition.Paula J. Johnson is a curator and public historian at the Smithsonian’s National Museum of American History in Washington, DC. Her latest book is Julia Child’s Kitchen: The Design, Tools, Stories, and Legacy of an Iconic Space (Abrams, 2024). Johnson received the Smithsonian Distinguished Scholar in the Humanities Award in 2020.Seema Kohli is a multidisciplinary artist working through the imagination of mythical and fantastical worlds from an eco-feminist eye. Engaging with visual and performative mediums, Kohli explores the themes of beauty and sensuality echoed in philosophy and spirituality studies across civilizations.Anita Mannur is Director of the Asia, Pacific and Diaspora Studies and a professor of critical race and gender studies at American University. She is the author of two monographs, Culinary Fictions: Food in South Asian Diasporic Culture (Temple University Press, 2010) and Intimate Eating: Racialized Spaces and Radical Futures (Duke University Press, 2022). She has coedited several collections including Theorizing Diaspora: A Reader (Wiley-Blackwell, 2003), Eating Asian America: A Food Studies Reader (NYU Press, 2013) and Eating More Asian America: A Food Studies Reader (NYU Press, 2025). Her work appears in American Quarterly, Cultural Studies, MELUS, Journal of Intercultural Studies, the Journal of Asian American Studies, and Amerasia Journal. She is the former editor-in-chief of the Journal of Asian American Studies and President Elect of the Association for Asian American StudiesSamantha L. Martin is an associate professor of architecture at University College Dublin. Her main research interests lie in classical antiquity and the intersection of food and architecture. She edited Food and Architecture: At the Table (Bloomsbury, 2016) and coedited Mobs and Microbes: Global Perspectives on Market Halls, Civic Order and Public Health (Leuven University Press, 2023).Irina D. Mihalache is an associate professor at the University of Toronto’s Faculty of Information. She researches and teaches in the areas of museum studies, food studies, community-based museum interpretation, and food’s material cultures. She coedited Food and Museums (Bloomsbury, 2017) and The Bloomsbury Handbook of Food and Material Cultures (Bloomsbury, 2023).Eric C. Rath is a professor of history at the University of Kansas. A specialist in traditional Japanese foodways, his books include Food and Fantasy in Early Modern Japan (University of California Press, 2010) and Oishii: The History of Sushi (Reaktion Books, 2021). His latest book Kanpai: The History of Sake will be published in October 2025 by Reaktion Books.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, 2016), a coeditor 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 (2014–18).Jaclyn Rohel is a community-engaged researcher and educator. She has a PhD in food studies from New York University. In her postdoctoral work, and as a co-lead of the Feeding City Lab (UTSC), her research has focused on building resilient food systems through knowledge mobilization. She is also an editor at Gastronomica where she has worked with the journal’s Food Phenomena cluster since 2020.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).H. Rosi Song is a professor of Hispanic studies at Durham University (UK) and a member of the Gastronomica Editorial Collective. She is the coauthor of A Taste of Barcelona: The History of Catalan Cooking and Eating (Rowman & Littlefield, 2019) and is currently working on RELISH, a Horizon Europe funded project on recipes (Project 101177427).Janita Van Dyk is a postdoctoral research associate in the School of Modern Languages and Cultures (MLAC) at Durham University (UK). She holds a PhD in socio-cultural anthropology from the University of Toronto. Her research analyzes students and young professionals’ food practices and work in a food movement hub in Northern Italy as they navigate and contest the region’s valorized, yet exclusionary, “local” food economy. Her research centers the temporalities of work uncertainties and experimental food practices as tactics that reshape local food knowledge, place-based values, and social belonging. She is currently the Reviews Editor for Gastronomica.Rafia Zafar, Professor Emerita of English and African & African American Studies at Washington University in St. Louis, taught courses in Black foodways there and at the University of Gastronomic Sciences (Pollenzo, Italy). Her study, Recipes for Respect: African American Meals and Meaning, appeared in 2019 (University of Georgia Press).