Association for the Study of Food & Society
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Association for the Study of Food & Society |
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ASFS FoodProfNetOriginally compiled by Pamela Goyan Kittler, Four Winds Specialists. ASFS members
approach the study of food, culture and society from numerous disciplines
in the humanities, social sciences, and sciences, as well as the practical
world of food -- from farm to table. These members are available for consulting
and advice, listed by topic specialty. Please contact each regarding their
expertise and services. Agriculture/Farming/Marketing of Food
Culinary/Food Preparation
Food History
Food and Nutrition
Food Writing/Editing
International, Ethnic & Regional Foods
Psychology of Food
Sociology of Food
Contact ListKen Albala
is an Associate Professor and Chair of the History Department. Area of
Expertise: Early Modern Europe, Nutritional Theory and Culinary History
Recent Works: Eating Right in the Renaissance, Food in Early
Modern Europe; forthcoming: Dining in the Great Courts of Late
Renaissance Europe. Gary
Allen is a food writer, editor and adjunct professor at Empire
State College. He wrote The Resource Guide for Food Writers and
The Herbalist in the Kitchen, was lead editor of the CIA’s
Remarkable Service and associate editor of -- and contributor
to -- Oxford University Press’s Encyclopedia of Food and Drink
in America and The Oxford Companion to American Food and Drink. Special interests: herbs & spices; cultural aspects
of eating: food rituals and taboos, such as cannibalism. Denise
Amon is a Ph.D. Candidate in Psychology at PUCRS, Brazil. Her
research focus is on food and foodways as narrative sequences. She has
conducted qualitative research in a bistro in Southern Brazil through
the theory of social representations (Moscovici and others) and the theory
of languages of eroticism, recently designated as David Liberman Algorithm
(Maldavsky and others). Kima
Cargill, Ph.D. is an Assistant Professor of Clinical Psychology
in the Department of Interdisciplinary Arts and Sciences conducts research
on the role of food and eating in the construction of the self, specifically
cultural, ethnic, and gender identity. She is also interested in the effects
of sustainable/organic food choices on psychological well-being and physical
health. Jonathan
Deutsch is a faculty member in the Department of Tourism and
Hospitality at Kingsborough Community College, City University of New
York. He completed his Ph.D. in food studies and food management at New
York University and is Secretary of the ASFS and Education Editor of the
journal Food, Culture and Society. A graduate of Drexel University and
the Culinary Institute of America, he has worked in a variety of foodservice
settings both in the US and abroad. He currently teaches, researches,
and consults on food and foodservice issues. Dianne
Jacob is a coach for people who want to write books but don't
know how to navigate the publishing world. She shows them how to produce
killer proposals for agents and editors. She also works as a manuscript
editor and has written food-based features for Gastronomica,
The San Francisco Chronicle and other publications. Nancy
Harmon Jenkins is a food writer, journalist and historian with
primary expertise in Mediterranean cultures and cuisines, and secondary
strong interests in sustainable agriculture and farm-to-market connections. David
J. Kallen is a Professor Emeritus of Pediatrics/Human Development
in the College of Human Medicine. He is Past President of the Sociological
Practice Association, and former editor of The Clinical Sociology
Review. He has broad interests in social and psychological aspects
of eating and nutrition. He has published on the relationship between
nutrition and mental and social development, and on the stigma of obesity
among adolescents. Pamela
Goyan Kittler is a consultant/author in food, culture and nutrition:
Ethnic, religious and regional cuisines and food practices, including
nutritional aspects of diet and cross-cultural counseling. Special interest
in ethnic ingredients (history and nutrient composition) and botanical
remedies. Professional, trade and media publications, including Food
and Culture, 4th ed. (2004). She is on the Editorial Review Boards
of the Journal of American Dietetic Association and the Journal
of Transcultural Nursing. Rachel
Lauden provides culinary history with a contemporary edge: Globalization,
Grass Roots Fusion Cuisines (Hawaii), South of the Border
(Mexico) and Why We Should Love Modern, Processed Food. Trish
Lobenfeld is an Adjunct Instructor, Department of Nutrition,
Food Studies, & Public Health. Areas of interest: introductory food
science, food preparation, and food safety and sanitation. Yvonne
R. Lockwood is curator of folklife at the Michigan State University
Museum and senior academic specialist with the Michigan State University
Extension. One of her major interests is foodways. Her formal training
in folklore, history, and Slavic Languages & Literatures and research
in Bosnia, Austria (Burgenland), and the United States, especially the
Great Lakes region, have resulted in numerous publications, exhibitions,
festival presentations and workshops. William
G. Lockwood is professor emeritus of anthropology at the University
of Michigan. His principal interests are foodways, East European society
and culture, and ethnicity and interethnic relations. He has conducted
research in Bosnia-Hercegovina, among the Croatian minority in Austria,
Gypsies in Italy, and various immigrant and ethnic communities in the
United States. His work includes many articles and several books, including
European Moslems: Ethnicity and Economy in Western Bosnia. Wm. Alex McIntosh is Professor of Sociology,
Department of Sociology and Faculty of Nutrition at Texas A&M University.
He has taught the sociology of nutrition for over 20 years and has written
The Sociologies of Food and Nutrition (Plenum Press; 1996)
and currently is studying the influences of parents on children's eating
habits. Jacqueline
M. Newman is the Editor of Flavor and Fortune, an English-language
Chinese food magazine now in its tenth year. She invites you to learn
about real Chinese cuisine. Get your queries answered directly by this
Chinese food expert, or consult the award-winning Chinese food magazine's
index. Gabriella
Petrick is a Ph.D. Candidate in American History and the History
of Technology. She is also a Hagley Fellow in the History of Technology
and Industrialization. Her research is on the development of the food
industry in the 20th century and the resulting changes in food habits. Krishnendu
Ray is Associate Professor of Liberal Arts and Management at
The Culinary Institute of America and Adjunct Professor of Food Studies
at New York University. He has taught at the CIA for almost 10 years.
His book The Migrant's Table. Meals and Memories in Bengali American
Households will be published in 2004 by Temple University Press. Sandra
Sherman is a Professor of British literature. She has written
extensively on 17th and 18th century food history (inc.books on the food
crisis of the late 18th century, and upcoming volume on cultural history
of food in the 17th and 18th centuries with updated recipes). Her articles
have appeared in PPC and other prominent publications. She is
a very practiced speaker and gives talks around the country. |
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