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 JournalistsInternational Association of Culinary Professionals and The Guild of Food Writers.

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


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Books

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

Published in April 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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