The ASFS consists of more than 300 scholars researching, writing, teaching, and advocating on food topics. Our members’ backgrounds span academic disciplines, whose interests range from agriculture to food preparation to consumption (and beyond to food waste) and from issues that intersect with politics and gender, to class and performance. The Member Spotlight introduces us to such a diverse group of scholars, activists, farmers, and artists. The interviews are conducted by Dr. Greg de St. Maurice and Dr. Beth M. Forrest.
Dr. Maria Grazia Quieti is Director of the MA in Food Studies Program and Dean of the Graduate School at The American University Rome. Prior to this she had a long career working on issues related to agricultural production, rural development for the Food and Agricultural Organization (FAO) of the United Nations. She holds a Ph.D. in Social Sciences (Cardiff), a Master’s in Public Administration (Harvard), and a laurea di dottore in cultural anthropology (Rome, Sapienza).
Read More (February 2017)
Bradley M. Jones is a PhD student in Cultural Anthropology at Washington University in St. Louis. He is the founding editor of the Graduate Journal of Food Studies and, currently, president of the Graduate Association of Food Studies (GAFS). Learn more about Brad, his research and his work with the GAFS!
Read More (January 2017)
Joke Mammen is Curator of Special Collections at the University of Amsterdam, notable for its History of Food Collection, its Gastronomic Library, and the Johannes van Dam and Joop Witteveen prizes. She is also an organizing committee member and registrar for the Amsterdam Symposium on the History of Food.
Read More! (December 2016)
Dr. Angela Jill Cooley is author of To Live and Dine in Dixie: The Evolution of Food Culture in the Jim Crow South (2015), which was awarded this year’s ASFS book award. She is Assistant Professor of History at Minnesota State University, Mankato. Prior to this she held a fellowship from the University of Mississippi’s Center for the Study of Southern Culture. Her research and teaching connect history, law, food, and social justice.
Read More! (October, 2016)
Dr. Gyorgy Scrinis is Lecturer at the Faculty of Veterinary and Agricultural Sciences at the University of Melbourne, Australia who specializes in food politics and policy. He holds a PhD in the History and Philosophy of Science, and Social Theory, from the University of Melbourne. He is author of the influential book, Nutritionism: The Science and Politics of Dietary Advice (2013) as well as several recent articles that have appeared in: The Journal of Peasant Studies, Canadian Food Studies, World Nutrition, and The Philosophy of Food, ed. David Kaplan. He has also contributed to several popular publications including Gastronomica, Salon, and The Huffington Post.
Read More! (August, 2016)
Dr. Jeffrey Pilcher is Professor of Food History in the Department of Historical and Cultural Studies at the University of Toronto, Scarborough. He authored ¡Que vivan los tamales! Food and the Making of Mexican Identity (1998), The Sausage Rebellion: Public Health, Private Enterprise, and Meat in Mexico City (2006), Food in World History (2006) and Planet Taco: A Global History of Mexican Food (2012). He edited the Oxford Handbook of Food History (2012) and the four-volume anthology Food History: Critical and Primary Sources (2014). He is current and founding editor of Global Food History and is writing a book on the global history of beer.
Read More! (June, 2016)
Dr. Elise Lake teaches sociology at “Ole Miss,” The University of Mississippi. There, she teaches classes on the family, food, criminality, and deviant behavior. She has published on the sociology of food and eating as well as the role of gender in the novels of American writer Harry Crews (1935-2012). Lake’s current research projects include considering how diet and body image are portrayed in Good Housekeeping magazine during the Progressive Era and the relationship between politics and school lunches.
Read More! (May, 2016)
Dr. Lisa Heldke is an ASFS Fellow who served on the board for 7 (?) years and co-editedFood, Culture, and Society for 4 years. She teaches philosophy at Gustavus Adolphus College, where she holds the Sponberg Chair in Ethics. She has authored/edited several books, including: Cooking, Eating, Thinking: Transformative Philosophies of Food (2003), Exotic Appetites: Ruminations of a Food Adventurer (2003) The Atkins Diet and Philosophy: Chewing the Fat with Kant and Nietzsche (2005), and most recently, Philosophers at Table: On Food and Being Human (2016). She also co-teaches the John Dewey Kitchen Institute at UVM (https://learn.uvm.edu/foodsystemsblog/2016/02/19/dr-lisa-heldke-on- food-studies- our-interrelations- in-the- world/).
Read More! (April, 2016)
Dr. Shingo Hamada is Lecturer in the Food Studies Program at Osaka Shoin Women’s University in Osaka Japan. He earned his Ph.D. in anthropology at Indiana University. From 2012-2013, he was a doctoral fellow for the yearlong Mellon Sawyer Seminar, “Food Choice, Freedom, and Politics,” at Indiana University and defended his dissertation in 2014. The title of his dissertation is “Fishers, Scientists, and Techno-Herring: An Actor-Network Theory Analysis of Seafood and Marine Stock Enhancement in Hokkaido, Japan.”
Shingo then moved to Kyoto, Japan to work as a project researcher at the Research Institute for Humanity and Nature (RIHN). He is working on the 3-year project “Long-term Sustainability through Place-based, Small-scale Economies: Approaches from Historical Ecology.”
Read more! (March, 2016)
Dr. Rachelle (Riki) Saltzman is Executive of the Oregon Folklore Network, which is comprised of community, regional and state cultural and heritage partners. Through folklife fieldwork and activities, the organization seeks to preserve cultural traditions while increasing public awareness. She is author of A Lark for the Sake of their Country: The 1926 General Strike volunteers in folklore and memory (Manchester UP, 2012), winner of the 2012 Wayland Hand Prize from the American Folklore Society. Riki has also coordinated the student paper awards, a task that illustrates her diligence, attention to detail, and patience.
Read more! (February, 2016)
Katherine Magruder is in her third year of her doctorate at NYU, working with Krishnendu Ray. She is busy studying for her comps and working on a dissertation proposal about food programming on radio, prior to its eclipse by cooking programs on daytime television in the 1950s and 1960s. In addition she works with Amy Bentley as the assistant managing editor for Food, Culture and Society, and is the membership manager for ASFS. Katherine earned her BA at Johns Hopkins, where she studied oboe at the Peabody Institute and studied under Sidney Mintz, blending her interests by considering Americans’ attitudes toward “Italian” food and music in the nineteenth century.
Read more! (January, 2016)