העמותה שואפת למציאות בה הקולינאריה הישראלית זוכה להכרה ציבורית ורשמית כמבטאת, מזינה ומשמרת ערכים חברתיים, היסטוריים ואסתטיים הנובעים מן המסורות התרבותיות של תושבי הארץ ומן הסביבה הטבעית בה הם חיים, ומקבלת, על בסיס הכרה זו, מקום הולם במסגרת המדיניות והתשתית החינוכית-תרבותית של מדינת ישראל.
לצד הצוות הישראלי המוביל של העמותה הישראלית לתרבות קולינארית פועלת מועצה מייעצת בינלאומית המורכבת ממומחים ידועי שם בתחומים השונים של חקר האוכל. בין חברי המועצה אנתרופולוגים, סוציולוגים, היסטוריונים ותזונאים אשר מביאים אל שולחן העבודה המשותף שלנו נקודות מבט מקוריות המבוססות על מחקריהם על הקשר בין אוכל ותרבות בארצות ובחברות שונות ברחבי העולם. נקודות מבט אלו מעשירות את עבודתנו ומעניקות לה מימד אוניברסאלי ועדכניות מחקרית.
Alongside the local team of the IACC operates an International Advisory Board comprising leading scholars of various themes related to the study of food and culture. Among them are anthropologists, sociologists, historians and nutritinists whose unique perspectives on food and culture in other countries and societies enrich our work and endow it with a universal dimension.
|Prof. Carole Counihan|
Millersville University, USA
Carole Counihan is professor of anthropology at Millersville University, one of fourteen universities in the Pennsylvania State System of Higher Education. She has a BA in history from Stanford University cum laude and a Ph.D. in anthropology from the University of Massachusetts at Amherst. She has been active in anthropology, gender, and food studies for over two decades and has conducted ethnographic research in Sardinia and Florence, as well as in the United States. Among her books are: Around the Tuscan Table: Food, Family and Gender in Twentieth Century Florence (2004), The Anthropology of Food and Body: Gender, Meaning and Power (1999), and A Tortilla Is Like Life: Food and Culture in the San Luis Valley of Colorado (2009). She is editor of Food in the USA: A Reader (2002) and, with Penny Van Esterik, of the second edition of Food and Culture: A Reader. Her newest research project is on food activism in Italian chapters of the Slow Food movement. Carole Counihan is editor-in-chief of the scholarly, interdisciplinary, international journal Food and Foodways.
|Prof. Ken Albala|
University of the Pacific, USA
Ken Albala is a Food Historian at the University of the Pacific in Stockton, California. Author of Eating Right in the Renaissance (2002), Food in Early Modern Europe (2003), Cooking in Europe 1250-1650 (2006), The Banquet, Beans: A History (2007) and Pancake (2008). He is also the author, together with Rosanna Nafziger of The Lost Art of Real Cooking (2010). He is co-editor with Gary Allen of The Business of Food and Human Cuisine (2007), with Trudy Eden of The Lord's Supper (2011) and editor of A Cultural History of Food: The Renaissance (2012). He is also co-editor with Lisa Heldke of the journal Food, Culture and Society. Food Cultures of the World Encyclopedia (4 vols) came out in 2011. A textbook, Three World Cuisines: Italian, Mexican and Chinese came out in May 2012.
|Prof. Fabio Parasecoli|
The New School for Public Engagement, USA
Fabio Parasecoli's research focuses on the intersections of food, media and politics. His current work examines food and masculinity in movies and the sociopolitical aspects of food, international trade and intellectual property. Deeply involved in the international food studies movement, he is program advisor at Gustolab, a center for food and culture in Rome; he helped establish the Study Abroad program in Rome for the University of Illinois Champaign-Urbana; and he is on the advisory board for the MA program in Food Systems at Universitat Oberta de Catalunya in Barcelona. Professor Parasecoli also teaches courses on food and media at the University of Gastronomic Sciences in Pollenzo, Italy. He is the author of Food Culture in Italy (2004), The Introduction to Culinary Cultures in Europe (2005), and Bite Me! Food and Pop Culture (2008).
|Prof. Joelle Bahloul|
Indiana University, USA
Joelle Bahloul is a professor of anthropology at Indiana University. Her research is a comparative ethnographic exploration of the process of migration and its result in the diasporic experience. She has ethnographically focused on Jewish cultures in the "new" Europe, half a century after the Holocaust. Thus she has been dealing primarily with the aftermath of both genocide and colonialism in French urban society , and the integration of cultural diversity and of variable historical memories. She is the author of: The Architecture of Memory (1996) and of Le culte de la Table Dressée, rites et traditions de la table juive algérienne (1983).
|Prof. Rachel E. Black|
Boston University, USA
Dr. Black’s specialty is the anthropology of food, with focus on open-air markets, wine production, culture and alcohol, urban agriculture, and the politics of sustainable food systems. She completed a post-doctoral fellowship at the Università di Scienze Gastronomiche in Italy, and collaborated with the Universitat Oberta de Catalunya and Universitat de Barcelona on a new food systems program in Spain. Black serves as series editor of Anthropology of Food & Nutrition for Berghahn Books, associate editor of Food and Foodways, and as vice president of the Society for the Anthropology of Food and Nutrition, among other accomplishments. She is the author of Porta Palazzo: The Anthropology of an Italian Market (2012) and the editor of Alcohol in Popular Culture: An Encyclopedia.
|Prof. Amy Bentley|
New York University, USA
Amy Bentley is Associate Professor in the Department of Nutrition, Food Studies and Public Health at New York University. A historian with interests in the social, historical, and cultural contexts of food, she is the author of Eating for Victory: Food Rationing and the Politics of Domesticity (1998), editor of A Cultural History of Food in the Modern Era (2011), as well as several articles on such diverse topics as the politics of southwestern cuisine, a historiography of food riots, and the cultural implications of the Atkins diet. She is currently working on a cultural history of baby food. Bentley is also co-founder of the Experimental Cuisine Collective, an interdisciplinary group of scientists, food studies scholars and chefs who study the intersection of science and food. She serves on the editorial boards for the journals Food and Foodways, and Food, Culture and Society.
|Prof. Jordan D. Rosenblum|
University of Wisconsin-Madison, USA
Jordan D. Rosenblum received a BA in Religion from Columbia University (2001); a BA in Ancient Judaism from The Jewish Theological Seminary (2001); an MA in Jewish Studies from Emory University (2003); and an MA (2005) and PhD (2008) in Religious Studies from Brown University. In Spring 2009, he was a Starr Fellow at the Center for Jewish Studies at Harvard University. His research focuses on the literature, culture, and history of the early rabbinic (tannaitic) movement. His book, Food and Identity in Early Rabbinic Judaism (2010), explores the intersection between early rabbinic food regulations and identity construction, and was the subject of an NPR interview with Jean Feraca. Research on this project has led Professor Rosenblum to publish, present papers, and teach about such topics as the history of Jews and Chinese food; pork in discourse by and about Jews from antiquity to modernity; kosher olive oil in antiquity; and the connection between cookbooks and identity formation.
|Prof. P.K. Newby|
Boston University, USA
Prof. P.K. Newby is a nutrition research scientist and Associate Professor on the faculty at Boston University, where she holds an appointment in the Department of Pediatrics at the School of Medicine and a secondary appointment in the Department of Epidemiology at the School of Public Health. She also serves on the faculties for the programs in Graduate Medical Nutrition Sciences and Gastronomy, Culinary Arts, and Wine Studies, also at Boston University. In 2011, she launched her blog, Play a Good Knife and Fork: Cooking and Eating the P. K. Way to reach broader audiences about why what we eat matters, bringing together my passions for food, cooking, nutrition, science, sustainability, and health. Her research expertise is in the field of diet and obesity, and she has conducted studies on the dietary etiology of obesity among children, adolescents, and adults in the US and abroad. Her current research projects expand from the individual to societal level to understand how the local food and fitness environments impact obesity and health.
|Prof. Jeffrey Pilcher|
University of Minnesota, USA
Prof. Jeffrey Pilcher is a Food Historian on the faculty of the History Department at the University of Minnesota. His areas of specialty are the history and culture of Mexico, Latin America and the Caribbean, and the history and culture of food and drink. He is the author of: Food in World History (2006); The Sausage Rebellion: Public Health, Private Enterprise, and Meat in Mexico City, 1890-1917 (2006) and ¡Que vivan los tamales! Food and the Making of Mexican Identity (1998).
|Prof. Andrea Pieroni|
University of Gastronomic Sciences, Italy
Professor Pieroni has been the President of the International Society of Ethnobiology (2010) and he is since 2005 the Editor-in-Chief of the Journal of Ethnobiology and Ethnomedicine and a member of the boards of several international ethnoscientific associations and peer-reviewed publications. He has also been the P.I. of the first collaborative research project funded by the EU Commission focused on traditional plant knowledge in the Mediterranean (RUBIA, 2003-2006). In Pollenzo he is the academic coordinator of the international post-graduate Master's programs. . He is co-editor of: Eating and healing: traditional food as medicine (2006), Traveling cultures and plants - the ethnobiology and ethnopharmacy of human migrations (2009) and Ethnobotany in the New Europe. People, health and wild plant resources (2010).
|Prof. Sidney C. H. Cheung|
The Chinese University of Hong-Kong, Hong-Kong
Sidney C. H. Cheung is Professor and Chairperson of the Department of Anthropology at the Chinese University of Hong Kong. His research interests include visual anthropology, anthropology of tourism, heritage studies, indigenous cultures, food and identity. He is the editor of On the South China Track: Perspectives on Anthropological Research and Teaching (1998); co-editor of Tourism, Anthropology and China (2001), The Globalization of Chinese Food (2002) and Food and Foodways in Asia: Resource, Tradition and Cooking (2007). In 2010, He published two Chinese popular books called The Life of Freashwater Fish Farmers in Hong Kong and Chefs on the Road, which are expected to bring anthropological perspectives to the general public in Hong Kong and mainland China. Currently, he is working on an ongoing multi-site research project exploring the impact of the move of American crayfish from the U.S. to Asia and on the global consumption and production of crayfish in China, Japan, and the U.S.
|Dr. Rachel Ankeny|
University of Adelaide, Australia
Rachel A. Ankeny is the Program Coordinator of the Graduate Program in Food Studies at the University of Adelaide. She is an interdisciplinary teacher and scholar whose areas of expertise cross three fields: history/philosophy of science, bioethics and science policy, and food studies. In the field of food studies, Rachel Ankeny's research interests include food ethics, food habits of women and children, food habits in the Italian diaspora, and the relationship of science to food habits. She currently holds a three-year grant Australian Research Council Discovery Project grant (2011-13) entitled “What Shall We Have for Tea? Toward a New Discourse of Food Ethics in Contemporary Australia” (A$155,000) as well as small grants to examine gender and understandings of GM foods and attitudes toward future use of GM technologies in the Australian wine industry. Among her publications in the field of food studies are: “The Moral Economy of Red Meat in Australia” in Susan Friedland, ed., Food and Morality: Proceedings of the Oxford Symposium on Food and Cookery 2007 (2008) and “Ethics of Food,” in Handbook of Food History, ed. Jeffrey Pilcher (2012, forthcoming).
|Prof. Claude Fischler|
École des hautes études en sciences socials, France
Claude Fischler is a French sociologist working as directeur de recherche for the Centre national de la recherche scientifique and codirector of the Edgar Morin Centre, part of the École des hautes études en sciences socials in Paris. He specializes in the anthropology of food and eating. Among his books are: Du Vin, (1999), Manger. Français, Européens et Américains face à l'alimentation, with Estelle Masson (2008), L'Homnivore. Le goût, la cuisine et le corps, (1990), L'Homme et la Table, (1990). Article in English: "Food, Self and Identity", Social Science Information 27:2 (1988), pp. 275–292
|Prof. Darra Goldstein|
Williams College, US
Darra Goldstein is Francis Christopher Oakley Third Century Professor of Russian at Williams College and founding editor of Gastronomica: the journal of food and culture.
Since earning her Ph.D. in Slavic Languages & Literatures from Stanford University, she has published numerous books and articles on Russian literature, culture, art, and cuisine, and has organized several exhibitions, including Graphic Design in the Mechanical Age and Feeding Desire: Design and the Tools of the Table, 1500-2005, at the Cooper-Hewitt, National Design Museum. She is also the author of four cookbooks: A Taste of Russia (finalist, Tastemaker Award), The Georgian Feast (winner of the 1994 IACP Julia Child Award for Cookbook of the Year), The Winter Vegetarian, and Baking Boot Camp at the CIA(finalist, IACP Award). She has consulted for the Council of Europe as part of an international group exploring ways in which food can be used to promote tolerance and diversity, and under her editorship the volume Culinary Cultures of Europe: Identity, Diversity and Dialogue was published in 2005 to commemorate the 50th anniversary of the signing of the European Cultural Convention.
|Prof. Nicola Perullo|
University of Gastronomic Sciences, Italy
Nicola Perullo is an associate professor of Aesthetics at the University of Gastronomic Sciences. During his studies, he worked with Aldo Giorgio Gargani in Pisa, where he received his undergraduate and doctoral degrees, and with Jacques Derrida in Paris, where he did his post-doctoral work. His current work is centered on Wittgenstein and the philosophy of natural language, Derrida and deconstructionism, and Vico and the aesthetics of the 18th century. In the past 10 years, Professor Perullo's research has focused on the relationships between philosophic thought and food, to introduce an aesthetics of taste and gastronomy. Several of his works have contributed to a codification of this discipline in Italy. Currently, he is examining the connections between food, art, ethics and society, and the philosophy of wine. Among his publications are: L'altro gusto. Saggi di estetica gastronomica (2008) and Filosofia della gastronomia laica. Il gusto come esperienz ( 2010) .
|Prof. Josée Johnston|
University of Toronto, Canada
Josée Johnston is Associate Professor of Sociology at the University of Toronto. Her major substantive interest is the sociological study of food, which is a lens for investigating questions that lie at the intersection of multiple areas like culture, politics, gender and the environment. Dr. Johnston’s work examines discourses of ethical consumption, and investigates how consumers seek social transformation within the constraints of contemporary market forces and neoliberal regulatory regimes.
Josée Johnston co-authored (with Shyon Baumann) Foodies: Democracy and Distinction in the Gourmet Foodscape (2010: Routledge). She has published articles in venues including American Journal of Sociology, Theory and Society, Signs: Journal of Women in Culture and Society, Gender and Society, and Antipode: A Radical Journal of Geography. Her current SSHRC-supported research project, Change your Diet, Change your World? explores campaigns geared at ethical consumption.
|Prof. John Germov|
University of Newcastle, Australia
John Germov is Professor of Sociology, Pro Vice-Chancellor of the Faculty of Education and Arts at the University of Newcastle (Australia), and Vice-President of the Australasian Council of Deans of Arts, Social Sciences and Humanities (DASSH). He is a former President of The Australian Sociological Association (TASA) and has served on the Executive of the International Sociological Association (ISA). In 2010, he received the prestigious national honour, the Outstanding Service to the Australian Sociological Association Award. His research interests span food and wine studies, with recent work focussing on ethical consumption, Slow Food, and the sociology of wine. Professor Germov is widely known for his co-edited book, with Professor Lauren Williams, ‘A Sociology of Food and Nutrition: The Social Appetite’ (Oxford University Press, 3rd edn, 2008).
|Prof. Sami Zubaida|
Birkbeck College, University of London, UK
Sami Zubaida is Emeritus Professor of Politics and Sociology at the University of London's Birkbeck College, and Research Associate at the Middle East Institute of SOAS (London). He has held visiting positions in Cairo, Istanbul, Aix-en-Provence, Berkeley, Paris, and was Visiting Global Professor at the New York University Law School (2006). Professor Zubaida's research and writing span religion, culture, law and politics in the Middle East - with particular regard to Egypt, Iran, Iraq and Turkey. His books include Islam, the People and the State: Political Ideas and Movements in the Middle East (3rd edition, London 2009, translated into Arabic, Hebrew, Italian and Turkish), A Taste of Thyme: Culinary Cultures of the Middle East (co-edited with Richard Tapper, 2nd edition, London 2000, translated into Arabic and Turkish), Law and Power in the Islamic World, (London 2003/5, translated into Arabic, Danish and Turkish) and Beyond Islam: A New Understanding of the Middle East, (London 2011).
|Prof. Chee-Beng Tan|
Sun Yatsen University , China
Prof. Tan received his Bachelor of Social Science degree from the Science University of Malaysia. He pursued his postgraduate studies at Cornell University where he received a Ph.D. in anthropology in 1979. He then taught for a year at the Department of Sociology of the University of Singapore. Before joining The Chinese University in January 1996, he served for 16 years at the departments of Chinese studies and anthropology at the University of Malaya. He is now Senior Professor of Anthropology at Sun Yatsen University in Guangzhou, China. Prof. Tan has done extensive research on Chinese communities and the indigenous people of Malaysia. He is most interested in cultural change and ethnicity, ethnogenesis, ethnic relations, culture and development, and indigenous religion. Among the books he authored and edited on issues of food and culture are: "Chinese Food and Foodways in Southeast Asia and Beyond" (2011); "The World of Soy" (2008); "Food and Foodways in Asia: Resource, Tradition and Cooking" (2007).
Washington, D.C. and Martha's Vineyard, US
In 1994 Nathan published the much-acclaimed Jewish Cooking in America, which won both the James Beard Award and the IACP/Julia Child Cookbook of the Year Award; as well as An American Folklife Cookbook, which received the R.T. French Tastemaker Award in 1985. She most recently wrote The New American Cooking which also won the James Beard and IACP Awards as best American cookbook published in 2005. Her other books include Foods of Israel Today, Joan Nathan's Jewish Holiday Cookbook, The Jewish Holiday Baker, The Children's Jewish Holiday Kitchen, The Jewish Holiday Kitchen, and The Flavor of Jerusalem. Ms. Nathan's PBS television series, Jewish Cooking in America with Joan Nathan, was nominated in 2000 for the James Beard Award for Best National Television Food Show. An inductee to the James Beard Foundation's Who's Who in American Food and Beverage, she has also received the Silver Spoon Award from Food Arts magazine. In addition, Ms. Nathan received an honorary degree from the Spertus Institute of Jewish Culture in Chicago and the Golda Award from the American Jewish Congress.
Claudia Roden was born and brought up in Cairo. She finished her education in Paris and later studied art in London. She now lives in London. Roden writes about food with a special interest in the social and historical back-ground of cooking. Her books include The Book of Jewish Food, which won eight international awards, as well as The New Book of Middle Eastern Food, Arabesque, Coffee: A Connoisseur's Companion, The Food of Italy: Region by Region, Everything Tastes Better Outdoors, and Mediterranean Cookery. In 1989 she won Italy's two most prestigious food prizes, the Premio Orio Vergani and the Premio Maria Luigia, Duchessa di Parma. She has also won six Glenfiddich awards.
New Jersey, US
Susie Fishbein is a world-famous kosher cook and author. Her wildly successful Kosher by Design series has already sold over 400,000 copies worldwide and has led to hundreds of appearances by Susie from coast-to-coast and Canada. She has been the featured celebrity guest on cruise ships as well as at a week-long culinary adventure in the Galil in Israel. Profiled in the New York Times and on CNN, Susie has been named one of the 50 most influential Jews by the Forward. A media darling, she has been a guest on dozens of network TV and radio shows. Susie was featured at the Epcot International Food and Wine Festival at Disneyworld, and taught at the Degustibus cooking school in NY. Susie was an honored guest at the White House in recognition of National Jewish Heritage Month. Just back from leading a culinary tour in Tuscany, Susie lives with her family in New Jersey.