Bloomsbury Food Library - Advisory Board
Loading

Bloomsbury Food Library Advisory Board

Amy Bentley is Professor of Food Studies at New York University, USA.

David Sutton is Professor of Anthropology at Southern Illinois University Carbondale. Since the early 1990s he has been conducting research on the island of Kalymnos. His food-related publications include Remembrance of Repasts: An Anthropology of Food and Memory (Berg, 2001), and Secrets from the Greek Kitchen: Cooking, Skill and Everyday Life on an Aegean Island (University of California Press, 2014). These explore food practices in relation to questions of memory, history gender and technology. He is also co-editor of The Restaurants Book: Ethnographies of Where We Eat (Berg, 2007). His current research explores food in relation to the ongoing Greek Crisis.

Jakob Klein is based at SOAS University of London, UK, where he is Lecturer in Social Anthropology, and Chair of the SOAS Food Studies Centre. He is co-editor of The Handbook of Food and Anthropology (Bloomsbury, 2016).

Jeffrey Pilcher is Professor of History at the University of Toronto, Canada.

Ken Albala is Professor of History at the University of the Pacific in Stockton, California. He has authored or edited 25 books including academic monographs, cookbooks, encyclopedias and other reference works. He was co-editor of the journal Food, Culture & Society and edited several food series for various publishers in the past two decades including about 100 titles. His latest book is Noodle Soup: Recipes, Techniques, Obsession (University of Illinois Press, 2017). His course Food: A Cultural Culinary History is available from The Great Courses and free as a podcast. He is currently working on a project involving walking with wine.

Melissa L. Caldwell is Professor of Anthropology at the University of California at Santa Cruz, USA.