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Abstract

Other| August 01 2023 Contributors Gastronomica (2023) 23 (3): vii. https://doi.org/10.1525/gfc.2023.23.3.vii Views Icon Views Article contents Figures & tables Video Audio Supplementary Data Peer Review Share Icon Share Facebook Twitter LinkedIn Email Tools Icon Tools Get Permissions Cite Icon Cite Search Site Citation Contributors. Gastronomica 1 August 2023; 23 (3): vii. doi: https://doi.org/10.1525/gfc.2023.23.3.vii Download citation file: Ris (Zotero) Reference Manager EasyBib Bookends Mendeley Papers EndNote RefWorks BibTex toolbar search Search Dropdown Menu toolbar search search input Search input auto suggest filter your search All ContentGastronomica Search Clara Albacete is a recent graduate from Washington and Lee University, where she received her degree in environmental studies. Previous food-related study includes her senior thesis entitled Yerba Mate: Earth as a Companion. Daniel E. Bender is the Canada Research Chair in Food and Culture and a professor of food studies at the University of Toronto. He is the author, most recently, of The Food Adventurers: How Around-the-World Travel Changed the Way We Eat (Reaktion Books, 2023). He is a WSET Diploma Candidate and a Certified Specialist in Wine. Kelly Donati is senior lecturer in food systems and gastronomy at William Angliss Institute (Melbourne). Her research explores multispecies encounters in food and farming practices of the Anthropocene. She is a founding director of Sustain: the Australian Food Network, a not-for-profit focused on research and policy for food system transformation. Chelsea Fisher is an anthropologist working to develop creative applications... You do not currently have access to this content.