Food is history, politics, and science. Food is also psychology, religion, and mythology. Food is culture. I am interested in food culture around the world, obsessed with flavors and textures, and fascinated by how they can connect us to our memories and to other people. I believe that we can increase empathy in the world by sharing ethnic and cultural food diversity.

I write about food history and culinary travel, lecture on Food Writing at Le Cordon Bleu in Paris, and teach Food and Culture at USAC Verona. I have a Ph.D. from University of Massachusetts, a Diploma in Gastronomy from University of Reims, and a Level 2 certificate from WSET (Wine & Spirit Education Trust). I am a member of Association of Food Journalists and  International Association of Culinary Professionals.

For writing projects, lecture requests or collaboration proposals you can get in touch with me here.

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Books

Book Cover

Food on Foot: A History of Eating on Trails and in the Wild

Expected in Spring 2017 under Rowman & Littlefield

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Taste and ageing: Loss of taste or loss of trust?

Expected 2017 for Emily Falconer

Coming Soon

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