Journal Editorial Board
Co-Editor, Book Reviews: University of Edinburgh
Cormac is an ESRC-funded research student in Social Anthropology at the University of Edinburgh. He holds an MA in the Anthropology of Food from SOAS, University of London, and a BA in Drama Studies and Sociology from Trinity College Dublin. He has a professional background in the arts industry and sustainable food systems. He now researches human-animal relations and environmental politics in the Western Isles of Scotland, examining tensions at the intersection of crofting, aquaculture, capture fisheries, and nature conservation.
Co-Editor: University of Exeter
Jess is a PhD candidate in Anthropology at the University of Exeter in the UK. She has an MA from SOAS in the Anthropology of Food and an MRes from Goldsmiths University in Visual Cultures. Her ERC-funded doctoral research focuses on the intersections of masculinity and race in articulations of craft and manual labor along the the British meat commodity chain. Her ethnographic fieldwork has included working with shepherding communities, slaughterhouses, butchers, and meat markets. Jess has a professional background in book publishing and has had articles published in The Oxford Symposium of Food and Cookery journals on both Offal and Landscape. She shares visuals on Instagram @jessfagin.
Co-Editor: Concordia University
Maya is a Vanier scholar and PhD candidate in Communication Studies at Concordia University. She completed her master’s in Food Culture and Communication at the University of Gastronomic Sciences and holds a BS in Nutrition, Dietetics, and Food Administration. Her doctoral research examines fermentation and feminist theory, particularly attending to questions of power, performativity, and material practice. She tweets at @heymayahey and shares visuals on her Instagram feed, @heymayahey.
Co-Editor; Former On-Site Conference Coordinator, 2017-2018: University of North Carolina
Katherine is a PhD candidate in American Studies at the University of North Carolina, focusing on historical foodways and its relation to modern consumption patterns and attitudes towards food, society, and the media. She holds a BA in Plan II Honors and French from the University of Texas and an MLA in Gastronomy from Boston University. Katherine has an academic and professional background in food writing, food photography, and research, and has had her work featured in publications including The Boston Globe, t.e.l.l. New England, and The Ethnic American Food Today Encyclopedia, among others. She also shares her work on her blog, tweets at @kchysmith, and shares visuals on her Instagram, @kchysmith.
Copy Editor: University of Michigan
Maria is a PhD student in Health Policy and Sociology at the University of Michigan. She holds a BS in Nutrition and Food Sciences and MS in Food Systems, both from the University of Vermont. Her research considers the interplay between food and health behaviors, population health trends, and public policy formation. Her academic research and reviews have been published in Appetite, Food, Culture & Society, and the Graduate Journal of Food Studies.
Copy Editor: Syracuse University
Cheyenne is a Master of Science candidate in the Food Studies program at Syracuse University. She holds a BA in Communication Studies from the University of Portland and has worked as an editor and reporter for multiple news outlets. Cheyenne’s Master’s thesis research focuses on an organized farming program for New Americans in Syracuse, New York. Her research interests include domestic labor in the food system, gendered divisions of labor in feeding practices, and labor studies.
Co-President: Harvard University
Jessica is a doctoral student in the American Studies program at Harvard University, where her research focuses on food history and culture, particular those of immigrant foodways in rural America. In her past professional life, she served as an editor of cookbooks and food-focused content at Alfred A. Knopf and Clarkson Potter, and researched food history collections and developed food history public programs at the Smithsonian’s National Museum of American History. She received her BA in English and Sociology from Kenyon College, and her work can be found in Gastronomica, the Graduate Journal of Food Studies, the Los Angeles Review of Books, The Millions, and in the edited volume We Eat What? A Cultural Encyclopedia of Unusual Foods in the United States. You can follow her on Twitter/Instagram at @jessfscarbone, and find a portfolio of her work at www.jessfscarbone.com.
Co-President: University of California Santa Cruz
Erica is a doctoral student in Sociology at the University of California Santa Cruz, where she studies at the intersections of critical food studies, environmental studies, and urban sociology and geography. Her research looks to understand how situated instances of food injustices have been constructed through ongoing colonial projects, linking the Transcontinental Railroad, the Colorado Gold Rush, Denver’s Carnation Gold Rush, and the reject Marijuana Boom to food justice activism in North Denver. Prior to moving to Santa Cruz, she obtained her Juris Doctor at the University of Wisconsin–Madison, with a certificate in International Environmental Law. She has also worked for a food justice non-profit in Denver, obtained her introductory sommelier certification. She tweets and instagrams at @onthetableblog, and her personal website is www.ericazurawski.com.
Treasurer: St. John’s University
Molly Mann serves as Assistant Dean in the Graduate Division of St. John’s College of Liberal Arts and Sciences at St. John’s University in Queens, NY. She is a Ph.D. candidate in English at St. John’s, where she has also completed a Master of Library Science (M.L.S.) degree, and where she teaches the undergraduate core course, Literature in a Global Context. Her B.A. in English summa cum laude is from Adelphi University. Mann’s research interests include domestic fiction in the long nineteenth century, American modernism, women’s labor and its literary representations, food studies, and gender and race in the digital humanities. Her background in libraries and administration often finds her working at the intersection of archival studies, digital scholarship, and literary studies. You can find her on Twitter @molly_bl00m.
James Edward Malin
Library Services Liaison and Scholarly Communications Coordinator: New York University
James Edward Malin is a Librarian and Masters student in Food Studies at New York University. He earned his MSLIS at Long Island University’s Palmer School in 2018. His research interests focus on the intersection of information science and food studies in the sciences and humanities. He is also on the membership committee of the Food, Agriculture, and Nutrition Division of the Special Libraries Association, Secretary of NYU’s Food Studies Graduate Society, and on the board of the Culinary Historians of New York.
Outreach & Programming Coordinator: West Virginia University
Alanna K. Higgins is a University Provost Fellow and PhD Student in the Department of Geology & Geography at West Virginia University. Her research interests center around food sovereignty and food justice, the political ecologies of health and disease, and feminist geographies and epistemologies. Previously, she was a Marie Curie Fellow and Foreign Researcher at the University of Latvia. She is an MSc graduate from Newcastle University, earning an ESRC accredited research training degree in Food and Rural Development Research. Her B.S. is in Environmental Policies, Institutions and Behavior from Rutgers University.
Social Media Manager: Chatham University
Archish is currently pursuing a masters degree in Food Studies at Chatham University, hoping to venture further into academia relating to food and culture. He was a culinary educator and chef. He is deeply passionate about food, writing and experiments with photography. He also works with the Food Innovation Lab at the Center for Regional Agriculture & Food Transformation in Chatham University. You can find him on Instagram at @the_orca_cooks.
Social Media Manager: New York University
Tiffany is a Master’s candidate in the Food Studies program at New York University, and works as the Vendor Support Coordinator at the Essex Street Market–one of four remaining NYC-owned markets–communicating vendors’ needs to market management and offering creative solutions for small business owners’ everyday needs. She is also working on a book project, Sandwich is French for Sandwich, that will be published in 2019, which recounts tales and recipes from the time she spent living in Paris running a successful sandwich delivery business. You can follow her on Instagram @tifamade.
Conference Coordinator: University of Mississippi
Carlynn is an M.A. candidate in the Southern Studies program at the University of Mississippi. Her research explores the intersections of food, globalization, and labor. She has a BA in English and BS in public relations from the University of Florida and a graduate certificate in food writing and photography from the University of South Florida St. Petersburg. Before returning to academia, she was a food writer for the Tampa Bay Times, where she was a finalist in the student division for Best Writing on Food from the Association of Food Journalists. She tweets at @__carlynn.
Past Board Members
Editor-in-Chief, 2014-2016: Harvard University
Carla Cevasco is a PhD candidate in American Studies at Harvard University. She received an AM in American History from Harvard and a BA in English and American Literatures from Middlebury College. Her dissertation is a cultural history of hunger in colonial New England and New France. Her research interests include food, medicine, and material culture in the early Atlantic world and beyond. Her public scholarship has appeared at Common-Place and The Recipes Project. She tweets at @cevasco_carla.
Editor-in-Chief, 2016-2017; Managing Editor & Communications Editor, 2015-2016: Brown University
Emily is a PhD candidate in American Studies at Brown University. Her research explores food, eating, health, and the body in the everyday American experience and popular culture. Her dissertation examines food masculinities in the 21st-century US. Emily holds a BA in Letters from the University of Oklahoma, an MPH focused in Public Health Nutrition from the University of California, Berkeley, and an MLA in Gastronomy from Boston University. Her work has been published in CuiZine: The Journal of Canadian Food Cultures, Fat Studies, the Graduate Journal of Food Studies, Inside Higher Ed, and The Inquisitive Eater, among others. She also blogs and tweets at @emilycontois.
Co-Editor, 2019; Editor-in-Chief, 2018-2019, Managing Editor, 2017-2018, Associate Editor, 2016-2017: Harvard University
Catherine is a PhD candidate in American Studies at Harvard University. She holds a MA from the School of Oriental and African Studies in Anthropology of Food and a BA from the University of Notre Dame. Catherine’s interdisciplinary research examines questions of empire, race, and the environment in the 18th and 19th centuries. She tweets at @catiepeters.
Managing Editor, 2016-2018: Indiana University
Emma is a PhD candidate in Anthropology at Indiana University and an active member of the Indiana University Food Studies Institute. She holds a BA in anthropology and environmental studies from UC Santa Cruz and is currently conducting twelve months of dissertation fieldwork in Puno, Peru. Her dissertation research focuses on the quinoa boom-bust to explore questions of indigenous recognition, collective action, and geographic indications. She has published work in Gastronomica, the Graduate Journal of Food Studies, and the edited volume, Andean Foodways. She tweets at @EmMcDonell and shares visuals on Instagram @emmadilemma913.
Book Reviews Editor, 2014-2016: University of California, Los Angeles
Clara is a PhD student in Sociology at the University of California, Los Angeles. She uses qualitative and computational methods to consider how knowledge about “good” eating, health, and bodies travels. Clara holds a BA in American Studies and Sociology from The George Washington University and an MLA in Gastronomy from Boston University.
Book Reviews Editor, 2016-2018: Brown University
Edwige is a PhD student in Comparative Literature at Brown University. At the crossroad between food studies, gender studies and literature, she is interested in the ways in which discourses on food shape the imagination. Her research explores the intertwining of female sensual experience and feminist discourse in 19th century domestic fiction, particularly in the context of French colonization. She holds an MA in Comparative Literature, a BA in English and a BA in Lettres Modernes from the Sorbonne (Université Paris IV). Her work on food has been published in Captures: Figures, théories et pratiques de l’imaginaire.
Associate Editor & Communications Editor, 2017-2018; On-Site Conference Coordinator, 2017-2018: University of North Carolina
Claire is a PhD student in American Studies at the University of North Carolina and works at the intersection of culinary history and popular culture with particular interests in celebrity, consumption, and identity. She holds a BA in History & American Studies from Bard College, where her senior project, “As American as Apple Pie: The History of American Apple Pie and Its Development into a National Symbol” won the Edmund S. Morgan Prize for best senior project in American Studies. Claire tweets at @clairebnschtn and posts photos of pie to Instagram.
Managing Copy Editor, 2016-2018: University of the Pacific
Sally is wrapping up her Master’s at University of the Pacific’s interdisciplinary Food Studies program in San Francisco, CA. She writes a food column—Postcards from the Kitchen—for her local newspaper, The Cedar Street Times. She is fascinated by the cultural significance of food, both from a historical/cultural evolutionary perspective and in terms of food’s relationship to self and identity. She holds a BS in Biochemistry and Cell Biology from the University of California, San Diego and currently works as a research assistant at the Naval Postgraduate School in Monterey, CA.
GAFS President, 2017-2018: University of Delaware
Anastasia is an advanced doctoral candidate and Hagley Scholar in the History Department at the University of Delaware. Her research centers around the environment, gender, consumerism, and technology in the American twentieth century; with particular interest in local food, victory gardens, and domestic production. She has a BA in philosophy from Lawrence University.
Vice President, 2017-2018: University of Georgia
Gretchen Sneegas is a PhD Candidate in Geography at the University of Georgia. Her dissertation research analyzes the production of farmers as environmental subjects in the context of shale gas development, with land grant colleges forming a key institutional node at the intersection of knowledge, expertise, and power. Gretchen holds a dual BA in Germanic Studies and Theater and Drama from Indiana University, and an MA in Food Studies from Chatham University. Her academic work has been published in Agriculture and Human Values, The Extractive Industries and Society, and Graduate Journal of Food Studies. She tweets at @GretchenSneegas and shares Instagram visuals at @sistrgoldnhr.
Treasurer 2017-2018: Boston University
Ariana is a Master of Liberal Arts student at Boston University’s Gastronomy program. Her research explores food memory and embodiment, and she is writing her Master’s thesis on Food Trauma. She holds a Bachelor of Arts in Egyptology from Brown University. You can read more about her work at arianagunderson.com.
GAFS President, 2016-2017: Washington University in St. Louis
Bradley M. Jones received a MLA in Gastronomy from Boston University in 2014, a BA from Wabash College in 2010, and is pursuing a PhD in Anthropology at Washington University in St. Louis. His research explores alternative forms of food production, environmental sustainability, and neo-agrarianism in the United States. He is the founding editor of the Graduate Journal of Food Studies and has published articles, encyclopedia entries, and reviews in: CuiZine: the Journal of Canadian Food Culture; Food, Culture, and Society; Gastronomica; Digest: A Journal of Foodways and Culture; the Oxford Companion; and the Springer Encyclopedia of Food and Agricultural Ethics; among others.
GAFS President, 2014-2015: Harvard University
Zach is a PhD candidate in the doctoral program in American Studies at Harvard University. He is also the associate director of the Food and Sustainability Studies Program at the Umbra Institute in Perugia, Italy. His research focuses on the importance (or lack thereof) of place for food. He is the author of Truffle: A Global History (Reaktion, 2015), the translator of Why Architects Still Draw (MIT Press, 2014), the editor and translator of Inventing The Pizzeria: A History of Pizza Making in Naples (Bloomsbury Academic, 2015), and a co-editor of Representing Italy Through Food (Bloomsbury, 2017).
Conference Coordinator, 2016-2017: New York University
Hailing from Los Angeles by way of Oakland, CA, Tommy is a part-time Masters candidate in Food Studies at NYU. Tommy holds a BA in American Studies from the University of California, Santa Cruz and a certificate in urban agriculture from the Youth Farm at HSPS in Crown Heights, Brooklyn. His research interests includes urban agriculture, Vietnamese foodways, and fishing narratives. You can find him on Instagram @tovle.
GAFS Secretary, 2016-2017: Washington University in St. Louis
Jake is a PhD student in Public Health at Washington University in St. Louis. His work is at the intersection of public health and anthropology, centering on the translation of microbiome research into nutrition policy and practice. He holds an MPH, also from Wash U, as well a BA in Anthropology and English from Tufts University.