Voices in food & culture

Published foodways scholar and editor of Recipe Roots — connecting oral history, diaspora narratives, and the atlas data model.

Explores koji, pickling, and coastal Japanese foodways with a focus on home kitchens and intergenerational technique.

Traces maize, chiles, and molé lineages across regional Mexican culinary traditions.

James Beard Award-winning author of The Cooking Gene — specialized in the foodways of the African Diaspora and the American South.

The first Westerner to train as a chef at the Sichuan Higher Institute of Cuisine; authoritative voice on regional Chinese foodways.