Contributors

Elisabeth Abergel is professor of sociology at the Institute of Environmental Sciences, Université du Québec à Montréal (UQAM). Drawing on STS and Anthropocene studies, she analyzes biotechnology and cellular agriculture in the context of social-environmental transformations. She is the author of Dead Meat: Cellular Meat Imaginaries, Competing Vitalities and Anthropocene Diets (2024, Palgrave Macmillan).Adrian Bresler recently completed her MA in gastronomy at Boston University after a forty-year career in accounting and finance. Her interests are French food, creative writing, healthy eating, and historical menus.Sarah Elton is an assistant professor and Eakin Chair in Critical Qualitative Health Research Methodology at the University of Toronto’s Dalla Lana School of Public Health. She is co-lead of the Healthy Food Systems Within Planetary Limits Research Cluster at the university’s Collaborative Centre for Climate, Health & Sustainable Care. She researches at the nexus of food systems, ecosystems and human health, considering in particular the more-than-humans that co-produce health.Daphne Esquivel-Sada (PhD) holds a lecturer position in sociology in the Institute of Environmental Sciences at the Université du Québec à Montréal. Intersecting science studies, environmental humanities, and critical theory, her research tackles the epistemological, political, and ethical effects of biotechnology on the entanglements between humans and other-than-humans.James C. Farrer is professor of sociology at Sophia University in Tokyo. He has conducted ethnographic studies of sexuality, nightlife, expatriate communities, and urban food cultures in China and Japan. He recently published The Global Japanese Restaurant: Mobilities, Imaginaries and Politics (edited alongside David Wank). Currently, he studies urban foodways in Tokyo.Mariachiara Ficarelli is a PhD candidate in the Department of Anthropology at Harvard University. Her dissertation project considers forms of intensified care and work in relation to animal agriculture and its wider social environments in rural Italy. Her ethnographic research brings together the medical veterinary humanities, labor history, and agrarian studies.Maya Hey is a postdoctoral researcher with the Environmental Humanities Laboratory at KTH Royal Technical Institute, holding degrees in dietetics, food studies, and communications. She is the author of the forthcoming book Singing with Invisible Worlds: Fermenting Sake on Microbial Time with University of Minnesota Press.Zhongyuan (Cindy) Hu is a PhD candidate in Chinese Studies at KU Leuven. She completed a BA in history and medieval and Renaissance studies at Simon Fraser University, and an MA in history and food studies at the University of Toronto. Her research interests span intercultural food history and early Sino-European encounters.Molly McConnell holds a PhD in composition and cultural rhetoric from Syracuse University. Her work can be found in cultural geographies, Peitho, and Rhetoric of Health & Medicine.Anna Isabella Harari Schnee is a writer, educator, and food media strategist based in New York. She recently received her MA in food studies from New York University. Her work explores food and culture through narrative and visual storytelling.Syama Wynn is a PhD candidate in human geography at Cardiff University. Her research examines food systems through a more-than-human perspective, with an emphasis on plants and microbes, more-than-human politics, and sensory and creative methodologies.