Executive Board

President

Ana Tominc is a Reader in Media and Communication at Queen Margaret University Edinburgh (UK). Her PhD is in Linguistics/Discourse Analysis from Lancaster University, UK (2012). She teaches courses on communication, media, politics, culture, and food. Ana is interested in food research at the intersection of (critical) discourse studies, cultural studies, and the media. She is the author of The Discursive Construction of Class and Lifestyle. Celebrity Cookbooks in post-socialist Slovenia (2017, John Benjamins) and an editor of a collection Food and cooking on early television in Europe (2022, Routledge). She is the founder and chair of the Biennial Conference on Food and Communication, which was first organized in Edinburgh in 2018 with the assistance of an ASFS Local Events Grant. She has been a member of ASFS since 2009, and a board member since 2020. She began her tenure as ASFS president in 2023.

Treasurer

Rachel Black is an Associate Professor and Chair of the Anthropology Department at Connecticut College, where she teaches Anthropology of Food and Food Studies courses. She is the past president of the Society for the Anthropology of Food and Nutrition. Black has done fieldwork on open-air markets in Italy and France, urban agriculture in Canada, and cooperative wine production in Italy. Her most recent book is Cheffes de Cuisine: Women and Work in the Professional French Kitchen (U. Illinois Press, 2021). Black is also the author of Porta Palazzo: The Anthropology of an Italian Market (U Penn Press, 2012) and co-editor of Wine and Culture: From Vineyard to Glass (Bloomsbury, 2013). She is currently working on a project that considers the taste of climate change and the intangible cultural heritage of Mediterranean cuisines. She was elected to the board in 2018 and re-elected 2021.

Secretary

Beth Forrest is a Professor of Liberal Arts and Applied Food Studies at the Culinary Institute of America in Hyde Park, NY with a PhD in History from Boston University. She organized the 2006 conference, held at Boston University, co-organized the 2021 online conference Just Food: Because it is Never Just Food, and co-edited the abstracts for Appetite, most recently for the 2011 conference. She was guest editor of a special issue of the journal Food and Foodways on chocolate and is co-editor of Food in Memory and Imagination: Space, Place, and Taste (Bloomsbury, 2022) currently working on an edited volume that considers the role of sauces and condiments in the west (Oxford UP), in addition to contributing to several books and journals. She has been an active member of ASFS since 2005. She was elected to the board in 2006, re-elected in 2012, and served as secretary from 2013-2018 and, again, beginning in 2023. She served as ASFS president from 2019-2022.

Journal Editor
Dr. Sukhmani Khorana is a Scientia Associate Professor in the School of Arts and Media at the University of New South Wales (Australia). Sukhmani has published extensively on media diversity, food in multicultural contexts, and the politics of empathy. She is the author of Mediated Emotions of Migration: Reclaiming Affect for Agency (Bristol University Press, 2022) and The Tastes and Politics of Inter-Cultural Food in Australia (Rowman and Littlefield International, 2018).

ASFS Fellows

ASFS Fellows are ASFS members who have been active in Food Studies as a field and have served the organization. They serve 3-year terms as non-voting advisory members to the ASFS Board. They are nominated by the Executive Officers and approved by the ASFS Board.

Ken Albala is a Professor of History at the University of the Pacific. He was elected to the board c.2003. He was Book Reviews Editor for Food, Culture, and Society from 2004-2008, and was a Co-Editor from 2009 – 2013. He is a prolific author and editor, with a range of books which include Eating Right in the Renaissance, The Banquet, Human Cuisine, Beans, and The Lost Art of Real Cooking. He was named an ASFS Fellow in 2015 and reappointed in 2018 and 2021.

Amy Bentley holds an appointment of Professor of Food Studies in the Department of Nutrition, Food Studies and Public Health at New York University. A historian with interests in the social, historical, and cultural contexts of food, she is the author of Inventing Baby Food: Taste, Health, and the Industrialization of the American Diet (University of California Press, 2014). She is also the author of Eating for Victory: Food Rationing and the Politics of Domesticity (University of Illinois, 1998), editor of A Cultural History of Food in the Modern Era (Berg, 2011), as well as author of articles on such diverse topics as the politics of southwestern cuisine, a historiography of food riots, and the cultural implications of the Atkins diet. Bentley is co-founder of the Experimental Cuisine Collective, an interdisciplinary group of scientists, food studies scholars and chefs who study the intersection of science and food, co-founder of the NYU Urban Farm Lab. She served as Editor of Food, Culture, and Society: An International Journal of Multidisciplinary Research and became a Fellow in 2019 and reappointed in 2022.  She is also a board member for the journals Food and Foodways and the Graduate Journal of Food Studies.

Netta Davis is a Lecturer in the Gastronomy and Food Studies Program at Boston University. She is ABD in the American Studies Program at Boston University. She was elected to the board c.1998,  an active member of the program committee, and served as Vice President. She was appointed ASFS Fellow in 2016 and reappointed in 2019 and 2022.

Jonathan Deutsch is a Professor and Program Director of Hospitality Management, Culinary Arts and Food Science at Drexel University. He was elected to the board in 2002. He served as Secretary from 2002 to 2006. He is the current Education Editor of Food, Culture, and Society. He is also co-editor of Gastropolis: Food and New York City and Food Studies: An Introduction to Research Methods. He was named an ASFS Fellow in 2015 and reappointed in 2018 and 2021.

Joseph C. Ewoodzie Jr. is Vann Association Professor of Racial Justice in the department of Sociology at Davidson College. Dr. Ewoodzie holds a Ph.D. from the University of Wisconsin-Madison and is the author of the award-winning book, Getting Something to Eat in Jackson: Race, Class, and Food in Mississippi. Much of his work focuses on how marginalized populations in urban locales make sense of inequalities in their everyday lives. He was appointed ASFS Fellow in 2023.

Lisa Heldke is a Professor of Philosophy at Gustavus Adolphus College. She was elected to the board in 2008. She was the Co-Editor of Food, Culture, and Society from 2009 – 2013. Heldke is co-editor of Cooking, Eating, Thinking: Transformative Philosophies of Food and The Atkins Diet and Philosophy and is the author of  Exotic Appetites: Ruminations of a Food Adventurer. She was named an ASFS Fellow in 2015 and again in 2018 and 2021.

Alice Julier is an Associate Professor and Director of Food Studies at Chatham University, Pittsburgh, PA. She holds her PhD in sociology from UMass, Amhearst, and focuses on issues of race, class, gender, and food. She was elected to the board in 1999. She served as Vice President for one term and President for two terms. She is on the editorial board for Food, Culture, and Society, and author of Eating Together: Food, Friendship and Inequality. She was named an ASFS Fellow in 2015 and reappointed in 2018 and 2021.

Dr. Ashanté M. Reese is Associate Professor of African and African Diaspora Studies at the University of Texas, Austin. She is author of Black Food Geographies: Race, Self-Reliance, and Food Access in Washington, D.C.(University of North Carolina Press) – winner of the 2020 Margaret Mead Award, American Anthropological Association and the Society for Applied Anthropology and the 2020 Association for the Study of Food and Society Book Award; and co-editor of Black Food Matters: Racial Justice in the Wake of Food Justice (Minnesota University Press) – winner of the 2021 edited volume book award, Association for the Study of Food and Society.

Dr. Psyche Williams-Forson is Professor and Chair of the Department of American Studies at the University of Maryland College Park. She is an affiliate faculty member of the Theatre, Dance, and Performing Studies, the Departments of African American Studies, Anthropology, The Harriet Tubman Department of Women, Gender, and Sexuality Studies, and the Consortium on Race, Gender, and Ethnicity. Dr. Williams-Forson is the author of Eating While Black: Food Shaming and Race in America (UNC Press 2022); Taking Food Public: Redefining Food in a Changing World, a co-edited collection w/Carole Counihan, (Routledge 2013); and, the award-winning Building Houses out of Chicken Legs: Black Women, Food, and Power (UNC Press 2006). She is known nationally and internationally for her pioneering work in building the scholarly subfield of Black food studies and has published articles numerous on this aspect of the material lives of African Americans in the United States from the late 19th century to the present. This includes topics like Black women, food, and power; food and literature; food and sustainability; race, food, and design thinking; eating and workplace cultures; as well as the historical legacies of race and gender (mis)representation, with (and without) food, and more. She has been interviewed on several podcasts, NPR, Radio New Zealand, the Associated Press, The Washington Post, Huff Post, and The New York Times, among others. She has also been featured in documentaries such as: Netflix’s Ugly Delicious; and, The Invisible Vegan. She was appointed ASFS fellow in 2022.

Elected Board Members (alphabetical)

Meredith E. Abarca is professor of English at University of Texas, El Paso. She is author of Voices in the Kitchen (2006); Rethinking Chicana/o Literature Through Food: Postnational Appetites (2013), Latin@s’ Presence in the Food Industry: Changing How We Think about Food (2016), and numerous articles in scholarly journals and edited collections. She was elected to the board in 2023.

Nino Bariola Gonzales is a Postdoctoral Fellow at the Culinaria Research Centre. He received his PhD in
Sociology at the University of Texas at Austin. His interests include food culture and race, indigeneity and
sustainability, and gender and racial inequalities in organizations. Bariola’s book project examines the case of Peruvian cuisine to shed light on how—and with what social and environmental implications—racialized foods accrue legitimacy in the transnational culinary field. Bariola’s research appears in American Behavioral Scientist, Conservation Biology, Regional Studies, and other academic journals and books. He was elected to the board in 2024.

Scott Alves Barton teaches as an Adjunct Assistant Professor at NYU, Montclair State University and Queens College. Scott holds a Ph.D. in Food Studies from NYU. He had a 25-year career as an executive chef, restaurant and product development consultant, and culinary educator.  A former board member of the Southern Foodways Alliance, Scott currently serves on the James Beard Foundation’s Cookbook and Food Writing Steering Committee, and the American Academy of Religion’s African Diaspora Religion Committee. Scott is a fellow at the Instituto Sacatar, and the NGO dedicated to the preservation of Afro-Brazilian Folklore and Popular Culture, Fundação Palmares in Brazil, the Tepoztlán Institute for Transnational History of the Americas in Tepoztlán in Mexico, The European Institute for the History and Cultures of Food, (IEHCA), Tours, France and Hortense Spillers’ Issues in Critical Investigation, at Vanderbilt University, that promotes new African Diasporic scholarship. His research has been published in many journals and books. He was elected to the board in 2018 and reelected in 2021 and 2024.

Camille Begin holds a PhD in food history at the University of Toronto. She held a postdoc at the Centre for Sensory Studies at Concordia University (Montreal) and authored the ASFS-award winning book Taste of the Nation: The New Deal Search for America’s Food (University of Illinois Press). She teaches food history and helped establish the Culinaria Research Centre at the University of Toronto Scarborough, and is active in the digital humanities and led or advised on several digital food studies projects. Most recently, she has dived into her family food archive to explore colonial and post-colonial culinary legacies in France. Her writing on the topic has been published in Gastronomica.  Beyond the academic, she has experience working in the not-for-profit and municipal government sectors. She was elected to the board in 2023. You can read more about her work at camillebegin.org.

Daniel Bender is the director of the Culinaria Research Centre at the University of Toronto. The Canada Research Chair in Global Culture, he is a professor of history and food studies and the author of three books and the co-editor of two. He is currently working a project on food, empire, and the origins of culinary adventure tourism. He is a co-convener of the “City Food: Lessons from the People on the Move” international collaboration. He was elected to the board in 2016 and re-elected in 2019 and 2022.

Charlotte Biltekoff is an Assistant Professor at the University of California at Davis, in the departments of American Studies and Food Science, and author of Eating Right in America: The Cultural Politics of Food and Heath. She was elected to the board in 2002. She served as an ASFS Fellow from 2018 to 2021 and was elected to the board again in 2021 and 2024.

Tracey Deutsch, is Associate Professor of History at the University of Minnesota, where she teaches, researchs, and writes in critical food studies, gender and women’s history, the history of capitalism, and modern US history. Her book,  Building a Housewife’s Paradise: Gender, Government, and American Grocery Stores, 1919-1968, won the 2011 ASFS Award for Best Book in Food Studies. She has also published academic and public essays on food and unpaid labor, on the uses of women’s history in contemporary local foods discourses, and on racialized policing in grocery stores and co-
edited a special issue of Gender & History on food and sovereignty. In addition, she is committed to humanities’ public engagement with food and social justice, currently through Minnesota Transform, a Mellon Foundation Just Futures Initiative. She is currently writing a book on Julia Child and the politics of gourmet food and domestic labor in the mid-century US. She was elected to the board in 2024.

L. Sasha Gora is a cultural historian and writer with a focus on food studies, the environmental humanities, and contemporary art. In 2020 she earned a PhD from Ludwig Maximilian University of Munich and the Rachel Carson Center, for which she received the 2021 Bavarian American Academy Dissertation Award. Based on her doctoral research about Indigenous restaurants in the lands now known as Canada, she is writing her first book, titled Culinary Claims. She joined the University of Augsburg in 2023, where she leads Off the Menu: Appetites, Culture, and Environment—a research group dedicated to the culinary environmental humanities and supported by the Elite Network of Bavaria. She was elected to the board in 2023.

Jacqui Kong Huiyi is senior lecturer at Taylor’s University, Malaysia where she is an interdisciplinary scholar who works in the intersections between Food Studies, Cultural Studies, Media and Communication Studies, Film and Television Studies, and Postcolonial and Diasporic Studies. She is currently Senior Lecturer at the School of Food Studies and Gastronomy, Taylor’s University, Malaysia. Her work appears in Routledge Handbook of Food in Asia, and a range of academic journals. Jacqui’s current research looks at diasporic Chinese celebrity chefs and the identity work that is performed in the media in which these chefs appear in – for example, their cookbooks, food and travel television programmes, and personal social media posts. Jacqui was elected to the board in May 2023

John T. Lang is an Associate Professor of Sociology and the Director of the Center for Teaching Excellence at Occidental College in Los Angeles, California. He has served as the Book Review Editor for Food, Culture and Society since 2015 and is the author of What’s So Controversial about Genetically Modified Food?, now available in English, Italian, and Korean. His food-related research has been published  in AgBioForum, Contexts, Food, Culture & Society, Food Policy, Gastronomica, The International Journal of Public Opinion Research, and Risk Analysis, among others. He also recently co-edited a special issue of the Journal of Marketing Management on “The Question of ‘Alternatives’ within Food and Drink Markets and Marketing.” His latest book project is tentatively titled Behind Every Great Chef: The Infrastructure of Consumption. In it, he advocates that restaurants can be best understood not as the domain of independent genius chefs, but instead as the juncture between professional, social, and aesthetic preferences based in a specific place. He was elected to the board in 2015, reelected in 2018 and 2021, and organized the conference in 2017.

Cecilia Leong-Salobir is a food historian affiliated with the University of Western Australia and University of Wollongong. Her research area is in colonial food history, food history of  Asia and Australia. Her book publications include Urban Food Culture: Sydney, Shanghai and Singapore in the Twentieth Century (Palgrave Macmillan 2019); Routledge Handbook of Food in Asia (2019); and Food Culture in Colonial Asia: A Taste of Empire and Urban Food Culture (Routledge 2011). Cecilia serves on the editorial advisory boards for Global Food History, and Food, Culture & Society. Her term on the ASFS board began in 2019. She was reelected in 2022.

Catarina Passidomo is Associate Professor of Anthropology at the University of Mississippi. She has published articles in Urban Studies; Geoforum; Agriculture and Human Values; The Journal of Agriculture, Food Systems and Community Development; and ACME, and has contributed chapters to two edited volumes on Food Sovereignty and the food-immigration nexus. She was elected to the board in 2023.

Amir Sayadabdi is Lecturer in Anthropology at Te Herenga Waka (Victoria University of Wellington), Aotearoa (New Zealand). He is  interested in anthropology of food and its intersection with gender studies, migration studies, and studies of race, ethnicity, and nationalism. He was elected to the board in 2022.

Jo (Jayeeta) Sharma is an Associate Professor at the Culinaria Research Centre of the University of Toronto. She is a member of the Editorial Collective of Global Food History, co-editor of a new Culinaria food book series at the University of Toronto Press, and editor of the Empires in Perspective book series at Routledge. Her research examines circulation and mobility, family and gender, families and foodways, and community-forward food sovereignty initiatives across local, imperial, postcolonial, and sub(urban) spaces. She is the project lead of the ‘Feeding the City: Pandemic and Beyond’ research team, and the ‘Resilient Urban Communities and Local Food Systems’ global research partnership. Jo is also a member of the Scarborough Food Network, a network that brings together several community organizations that work on food security and food advocacy issues, and collaborate closely with Culinaria via the Feeding City Lab. She was elected to the board in 2021 and reelected in 2024.

Member Spotlight Interviewer

Past Board Members (* denotes Founding Member, + denotes prior Officer)

Shahwar Ali is a graduate student at The Ohio State University in Columbus, Ohio. She is currently studying Education and Food Policy. Shahwar is involved with the Food Security and Sustainability Learning Community as part of her assistantship in Residence Life. She is also an active member of Best Food Forward, a student group that is responsible for creating food security on campus. Shahwar plans on continuing her passion for learning and researching about the global food systems and food cultures by continuing her education. Shahwar is from Pakistan but considers America her second home since she moved to the U.S. for college. She graduated from Berea College in Berea, Kentucky in 2016 with a Bachelor’s degree in Communications and minors in Business Administration and Broadcast Journalism. She was elected to the board in 2019 and served until 2020.

Gary Allen is a food writer. He was elected to the board at an unknown date and served as Vice President. He is an author and editor, contributing to books that include The Business of Food and Human Cuisine.

Babette Audant is Assistant Professor of Culinary Arts at Kingsborough Community College (CUNY), where she also directs the Center for Economic and Workforce Development. In addition to teaching hands on culinary classes, overseeing their urban farm, and developing grants that train people for jobs in foodservice, she is also involved in the CUNY Food Policy Seminar. She served from 2014 – 2017.

+Jennifer Berg is Clinical Associate Professor of Food Studies and Director of the Graduate MA Program in Food Studies at New York University. She was elected to the Board in 2000 and served as treasurer for over 20 years, until 2023.

Ilona Baughman (in memoriam, 2008-2012) was an MLA candidate in Gastronomy at Boston University and had an MA from Boston University. She was elected to the board in 2008.

Warren Belasco is a Professor of American Studies at the University of Maryland, Baltimore County, and his discipline is history. He was elected to the board c. 1998 and became Vice President c.2000. He served as the Editor of Food Culture and Society from 2003 to 2009, and he has served as Advisory Editor since 2009. He has served as the Executive Director for the organization since 2011. He served a term as ASFS Fellow from 2015 to 2018.

Daniel Block is Professor of Geography at Chicago State University, as well as an adjunct professor in the Departments of Preventive Medicine at Northwestern University. He has completed many food access studies, including the Northeastern Illinois Community Food Security Assessment, a large-scale food access study of the six-county Chicago metro area. He is author or co-author of several articles on the regulation and gendering of milk in the early twentieth century, foodways of the urban poor, and the book Chicago: A Food Biography. Much of his work focuses on community-university partnerships for food justice. He currently is a board member of the Chicago Food Policy Action Council, where he is coordinating an effort to evaluation to effects of the Good Food Purchasing Program in Chicago and Cook County. Dr. Block is a long-time member of both ASFS and AFHVS and is particularly focused on building bridges between the two organizations. He has served on the board of both organizations and is a past president of AFHVS, and sits on the editorial board of Food, Culture, Society. He brings to the board an interest in crossing disciplinary and organizational boundaries, as well as a particular focus on partnerships with food justice and community organizations that are working to build more ethical, sustainable, and equitable food. He was most recently served on the the board 2019-2022.

Stephanie Borkowsky is a PhD student in History at the University of Toronto. Her research draws on food studies, carceral studies, history of law, and history of medicine to explore forms of state oppression through food, specifically the historical and ongoing practice of force-feeding in the United States. She holds an MA in Food Studies from New York University. Stephanie has been an active member of ASFS since 2020. She served as the president of the Graduate Association of Food Studies (GAFS) in 2023-2024 and as managing assistant editor for Food, Culture & Society.

Jessica Carbone is a doctoral candidate in American Studies at Harvard University, where her dissertation focuses on the evolution of public culinary pedagogy in the nineteenth and twentieth century United States. Prior to graduate school she was an editor of cookbooks at Alfred A. Knopf and Clarkson Potter, and a former curatorial associate with the American Food History Project at the Smithsonian’s National Museum of American History, where she developed and hosted the cooking demonstration series, Cooking Up History. She is the managing editor of Gastronomica: The Journal for Food Studies, and earned her bachelor’s degree in English and Sociology from Kenyon College. She is a former co-president of the Graduate Association of Food Studies (GAFS), and was elected to the ASFS board in 2021.

 

 

Kima Cargill is Associate Professor of Psychology at the University of Washington. In addition to teaching classes on the Psychology of Food and Eating, she is a part of the University of Washington Food Studies Consortium.  Her books include The Psychology of Overeating: Food and the Culture of Consumerism (Bloomsbury Academic, 2015) and Food Cults (Rowan & Littlefield, 2016). She served on the board from 2015 to 2018.

Madeline Chera is a Ph.D. Candidate in the Anthropology of Food Concentration at Indiana University, studying under Richard Wilk and Andrea Wiley. Her dissertation research is about the discourses implicated in promotion of traditional foods in Tamil Nadu, south India. Madeline’s experience in Food Studies also includes teaching an original undergraduate course on agricultural biodiversity at IU, and work in farm education, CSAs, and farmers’ markets. She has served in IU’s Anthropology Graduate Student Association, as the Secretary and Graduate Affairs Committee Representative. She served one term on the board from 2015 to 2018.

Emily Contois is Assistant Professor of Media Studies at the University of Tulsa. She completed her PhD in American Studies at Brown University and holds three master’s degrees: an MA in American Studies from Brown, an MLA in Gastronomy from Boston University, and an MPH focused in Public Health Nutrition from University of California, Berkeley. Her work has been published in Gastronomica, Feminist Media Studies, CuiZine, and Fat Studies, among others. Her current book project examines food, media, and masculinity. Emily served as the ASFS social media coordinator and editor of the ASFS newsletter through 2019. She was elected in 2014 and re-elected in 2017 and 2020.

Mark D’Alessandro is an Assistant Professor at Kingsborough Community College where he teaches Culinary Arts and Hospitality Management. Additionally he is a doctoral student at The Graduate Center, the City University of New York’s (CUNY) doctoral degree granting institution. He is currently investigating power dynamics in niche market meat production. He served on the board from 2016 to 2019.

Anastasia Day is an advanced doctoral candidate and Hagley Scholar in the History Department at the University of Delaware. Her research centers around the environment, gender, consumerism, and technology in the American twentieth century; with particular interest in local food, victory gardens, and domestic production. She has a BA in philosophy from Lawrence University. She served on the board as GAFS President from 2018 to 2019.

Megan Elias is Director of the MLA in Gastronomy at Boston University. Previously, she was Director of the Center for Teaching, Learning, and Scholarship at Borough of Manhattan Community College (BMCC) and Associate Professor of History at Queensborough Community College where she led an NEH grant that considered the role and relationship between foodways and Latin culture. She is one of the founding editors of the journal Global Food History and is the author of Food in the United States, 1890-1945 and Stir it Up: Home Economics in American Culture. She was elected to the board in 2016. She served as the Editor of Food, Culture, and Society 2019-2023.

+Annie Hauck-Lawson was an Associate Professor at the City University of New York and a registered dietitian. Her disciplines are foods and nutrition and foodways. She was elected to the board c.2003. She has served as Vice President and President of ASFS. She was the guest editor of the special ‘Food Voice’ edition of Food, Culture, and Society, Spring 2004.

Bradley M. Jones received a MLA in Gastronomy from Boston University in 2014, a BA from Wabash College in 2010, and is pursuing a PhD in Anthropology at Washington University in St. Louis. His research explores alternative forms of food production, environmental sustainability, and neo-agrarianism in the United States. He is the founding editor of the Graduate Journal of Food Studies and has published articles, encyclopedia entries, and reviews in: CuiZine: the Journal of Canadian Food Culture; Food, Culture, and Society; Gastronomica; Digest: A Journal of Foodways and Culture; the Oxford Companion; and the Springer Encyclopedia of Food and Agricultural Ethics; among others. He served on the board while president of the Graduate Association for Food Studies, 2015-2017.

+Zeynep Kılıç is an Associate Professor and Chair of the Department of Sociology, at the University of Alaska Anchorage. She is the writer, producer and director of the award winning food documentary, Tables of Istanbul, which explores contemporary food discourses in Istanbul, Turkey. A Fulbright scholar, she is currently working on a book, tentatively titled Geography of Food in Istanbul: Whose Cuisine Is It Anyways? Her current research interests include racialization of ethnic food, and food cultures in Turkey, exploring intersections of food, culture and identity in the contemporary context. Elected to the board as secretary in 2018, she organized the 2019 conference in Anchorage, Alaska. She was reelected in 2020 and served through 2022.

Christine Knight recently completed a Wellcome Trust Research Fellowship at the University of Edinburgh, investigating the negative stereotype of the Scottish diet within the UK. Christine’s research on contemporary food culture focuses on nutrition and dietary advice. Previously, her doctoral research explored the low-carbohydrate diet trend of the 1990s/2000s. Christine grew up in Australia and studied at the University of Adelaide, before moving to the UK in 2008. She is a Visiting Research Fellow in Science, Technology & Innovation Studies, University of Edinburgh; the Food Values Research Group, University of Adelaide; and School of Health Sciences, Flinders University, South Australia. She was appointed to the board in 2015 to fill a vacant seat, and was elected in 2016.

Jake Lahne is an Assistant Professor of Food Science in the Department of Food Science and Technology at Virginia Tech. He holds a Ph.D. in Animal, Nutrition, and Food Sciences from the University of Vermont, an M.S. in Food Science and Human Nutrition from the University of Illinois Urbana-Champaign, and a B.A. in Mathematics from Oberlin College. Dr. Lahne’s specific expertise is in sensory evaluation: how food is perceived by humans. He is particularly interested in craft and artisan food production, which broadly includes small producers, traditional practices and home and restaurant cooking. He is currently working on a number of research projects, including: the development of a measurement tool for capacity for food-preparation; the flavor profiling and consumer liking for American whiskeys; and the critical sociology and history of food and agricultural sciences.  He is an active member of the Association for the Study of Food and Society, the Institute of Food Technologists, and the Society for the Social Studies of Science. He was elected in 2017 and served until 2020.

Shayan Lallani is a PhD candidate in History at the University of Ottawa. His research explores how mass-market cruise lines in the American market produced cultural encounters through dining experiences in the late twentieth century. He earned from the University of Toronto an MA in Food History and BA in History. His articles have appeared in Food, Culture & Society, and the Journal of Tourism History. He was appointed to the board in 2020 to fill a vacancy.

Julia Lapp is an assistant professor of Health Promotion and Physical Education at Ithaca College, where she teaches courses on Human Nutrition, Disease and Lifestyle, Food and Society, and Nutritional Care and Therapeutics. She holds a PhD in Applied Medical Anthropology from the University of Connecticut and has published in the journals Food, Culture and Society, the Journal of Hunger and Environmental Nutrition, and the Journal of Nutrition Education and Behavior. She was elected in 2012 and served until 2016.

+Lucy Long is Founder and Director of the Center for Food and Culture in Bowling Green, Ohio. She is a research associate at Bowling Green State University where she teaches popular culture, American culture studies, and International Studies. She chaired the Foodways Section of the American Folklore Society for many years and is the author of Culinary Tourism (2004) and Regional American Food Culture (2009). She was elected to the board c.2000, and re-elected in 2012. Dr. Long served as vice president from 2014 – 2016. She served as an ASFS fellow 2017-2023.

Anne E. McBride is adjunct professor in the Department of Food Studies at New York University, from where she holds a PhD in Food Studies. She is the culinary program and editorial director for the Strategic Initiatives Group at the Culinary Institute of America and director of the Experimental Cuisine Collective in New York. Anne served on the board from 2009 to 2018.

Emma McDonell received her Ph.D. Candidate from the Indiana University Anthropology Department. Her research examines the cultural politics of the quinoa boom-bust in Peru. More broadly, it explores the ways foods move up, down, and sideways in social hierarchies, and how projects to “revalorize” marginalized foods can create new kinds of exclusions and marginalizations. She has published in Gastronomica and Anthropology of Food, and is currently serving as Managing Editor for the Graduate Journal of Food Studies. She served from 2018 to 2021.

*+Alex McIntosh is a Professor of Sociology at Texas A&M University. He is a founding member of the organization, and he has served as Secretary, Treasurer, Vice President, and President. He was the second editor of the organization’s journal, then called the Journal for the Association for the Study of Food and Society and later shortened to the Journal for the Study of Food and Society. He was appointed ASFS Fellow in 2017 and again in 2020, serving until 2023.

Anne Murcott is a Professorial Research Associate at the Food Studies Centre, School of Oriental and African Studies, London; Special Professor, School of Sociology & Social Policy, University of Nottingham; Honorary Visiting Professor, Department of Sociology, City University, London; and Professor Emerita (Sociology) London South Bank University. She is a sociologist.

Kristina Nies is an independent scholar. She received her M.A. in Gastronomy from Boston University. She was elected to the board in 2008,  re-elected in 2012, and served until 2015.

Marion Nestle is the Paulette Goddard Professor of Nutrition, Food Studies, and Public Health at New York University.

+Jacqueline Newman is the editor of Flavor and Fortune Magazine. She served as President.

+Travis Nygard is an Assistant Professor of Art History at Ripon College in Wisconsin. He was elected to the board in 2009. He served as Secretary 2010-2011.

+Fabio Parasecoli is an Associate Professor and Coordinator of Food Studies at The New School, New York. His disciplines are media and cultural studies and food studies. He was elected to the board in 2004. He served as president from 2006 to 2009. He is on the editorial board of Food, Culture, and Society and is a regular contributor to The Huffington Post.

Erica J. Peters is an independent food historian and former director of the Culinary Historians of Northern California. She received her Ph.D. in history from the University of Chicago and is the author of San Francisco: A Food Biography and Appetites and Aspirations in Vietnam: Food and Drink in the Long Nineteenth Century. Her current project is tentatively entitled “Women at Lunch” and looks at the new kinds of eateries welcoming middle-class women around the turn of the twentieth century. She served on the board 2019-2022.

Jeffrey M. Pilcher is Professor of Food History at the University of Toronto Scarborough. For the last twenty years, he has taught classes on the history for food and drink at the University of North Carolina, Charlotte, The Citadel, the University of Minnesota, and the University of Gastronomic Sciences. His books include Que vivan los tamales! (1998), Food in World History (2006), Planet Taco (2012), and the Oxford Handbook of Food History (2012). He is a co-editor of the peer-reviewed journal Global Food History. Pilcher organized the annual conference in 2016. He was elected in 2014, 2017 and 2020.

*Jan Poppendieck is a Professor in the Department of Sociology, Hunter College and in Sociology and Public Health at the Graduate Center of the City University of New York. She was present at the founding meeting for the ASFS, and was active on the steering committee.

Deanna Pucciarelli is Associate Professor of Nutrition and Health Sciences at Ball State University. She is an alumna of the Culinary Institute of America and worked in the food industry for over 15 years prior to entering the academe. Her primary research lines include the environmental determinants to food consumption patterns and food history, with a specialty in cacao. She was elected in 2014 and re-elected in 2017 and served until 2020.

+Elaine Power is an Associate Professor at the School of Kinesiology & Health Studies, Queen’s University, Kingston, ON Canada. She was elected to the board in 2002. Her disciplines are sociology, health studies, food studies, and public health. She served as Vice President from 2004 to 2006, and she is on the editorial board for Food, Culture, and Society.

+Krishnendu Ray is an Associate Professor and Chair of the Department of Nutrition, Food Studies and Public Health. He was elected to the Board in 2003. He taught at the Culinary Institute of America at Hyde Park, New York before coming to NYU in 2006. He is the author of The Migrant’s Table: Meals and Memories in Bengali-American Households (2004), and the co-editor of Curried Cultures: Globalization, Food and South Asia (2012). His most recent book titled Ethnic Restaurateur and the American City was published by Bloomsbury in 2016. Ray began his tenure as president in 2014 and served through 2018. He continued to serve as ASFS Fellow from 2019-2022.

+Jeffrey Miller is an Associate Professor in the Department of Food Science and Human Nutrition at Colorado State University. He was elected to the board in 2008, and he served as President from 2013-2014. His term as ASFS Fellow began in 2018 and 2021.

*+Jeffery Sobal is a Professor in the Division of Nutritional Sciences at Cornell University, Ithaca NY. He is a sociologist. He was a Founding Board Member in 1987. He was Vice President from 1989 to 1991, and he was Conference Program Chair in 1990 (Philadelphia). He is on the editorial board of Food, Culture, and Society.

Riki Saltzman is the Executive Director of the Oregon Folklife Network, based at the University of Oregon in Eugene, OR. Her interests center around issues of food and identity as well as culinary tourism. During her time as the Folklife Coordinator for the Iowa Arts Council (1995-2012), she co-produced the radio series/website Iowa Roots, which explores the diverse cultures and traditions of Iowa’s folk & traditional artists, with special attention to foodways; with funding from the Leopold Center for Sustainable Agriculture at Iowa State University, she researched and developed the website Iowa Place-Based Foods. Saltzman, who obtained her Ph.D. in Anthropology/Folklore from the University of Texas at Austin, has authored numerous public folklore publications as well as peer-reviewed articles in professional journals, including chapters in Linda Murray Berzok’s Storied Dishes: What Our Family Recipes Tell Us About Who We Are and Where We’ve Been, and Lucy Long’s Culinary Tourism. She currently serves on the executive boards of the American Folklore Society and the Society for the Study of Food & Society and the editorial advisory board for Heartland Foodways (UI Press). She was elected to the ASFS board in 2008 and re-elected in 2015 and 2018.
+ Greg de St. Maurice is Tenured Associate Professor in the Faculty of Business and Commerce at Keio University. He earned his PhD in Cultural Anthropology from the University of Pittsburgh in 2015. His key research interests include place and place brands, globalization, taste, critical nutrition studies, and chefs and cuisine. His most recent work has appeared in Food, Culture, and Society, Gastronomica, Japanese Studies, and edited volumes about food culture and food activism. Greg was elected to the board in 2012 and re-elected in 2016.  He was elected to serve as Vice President beginning in 2017 and was re-elected in 2018 and 2020.

Nicki Tarulevicz is a historian and tenured Senior Lecturer in Asian Studies in the School of Humanities at the University of Tasmania, Australia. She is the author of Eating Her Curries and Kway: A Cultural History of Food in Singapore (Illinois, 2013) and a recipient of the ASFS Award for Food Studies Pedagogy (2013). She served from 2014 – 2017.

Sean Taylor received his bachelor’s degree from the Culinary Institute of America in Hyde Park, NY, with a focus in Applied Food Studies. He is currently a graduate student at New York University in their Food Studies program focusing on food policy and the intersectionality of food and queer studies. He was elected to the board in 2020 and served until 2023.

Rick Wilk is a Professor of Anthropology at Indiana University. He was elected to the board in 2009 and served until 2015.

Abby Wilkerson is a philosopher and an Associate Professor of Writing at George Washington University. She was elected to the board in 2009 and served until 2015. The board voted to make her a Fellow in 2018.