KEYNOTE SPEAKERS |
ALICE JULIERAlice Julier is a sociologist whose work explores the material and cultural aspects of food, from food systems to cooking in public or domestic settings to cultural tropes of food labor. She is particularly interested in labor, consumption, and inequality in food systems with an eye towards how race, class, and gender intersect with everyday life. Her book, Eating Together: Food, Friendship, and Inequality, explores shared meals in domestic settings. She is a co-editor of the fourth edition of Food and Culture: A Reader. Her current work explores the political economy of kitchens, from homes to restaurants. She is professor and program director of the Food Studies program at Chatham University in Pittsburgh, PA as well as the director of the Center for Regional Agriculture, Food, and Transformation (C.R.A.F.T.), which focuses on education, research, and investment in regional food systems transformation through equitable, sustainable, and inclusive practices. |
PETER SCHOLLIERSPeter Scholliers is emeritus professor of the History Department of Vrije Universiteit Brussel (VUB) and collaborator of the unit Social & Cultural Food Research (FOST) of the same university. He studies the history of food in Europe since the late 18th century, and published recently "Bread histories in Europe: a view from 2020", in Food & History, 18:1-2, p. 285-281, and "Quality in the eye of the storm: the bread of the Ghent co-operative Vooruit, 1880-1914", in Cultural and Social History, 18:1 (https://doi.org/10.1080/14780038.2020.1856466). He is co-editor (with Allen Grieco) of Food & History, and member of the board of Food, Culture & Society, and Food and Foodways. |