Culinary and Food Studies Council

Beth Forrest, PhD. Professor of Food Studies; Board President of The Association for the Study of Food and Society

Professor of Food Studies, The Culinary Institute of America; President,Association for the Study of Food and Society, Hyde Park, NY, USA

Pofessor of Liberal Arts and Applied Food Studies at the Culinary Institute of America in Hyde Park, NY with a PhD in History from Boston University. She organized the 2006 conference, held at Boston University, edited, and co-edited the abstracts for Appetite, most recently for the 2011 conference. She was Guest Editor of a special issue of the journal Food and Foodways on chocolate and is currently working on an edited volume that considers the role of sauces and condiments in the west (Oxford UP, 2019) and an edited volume that considers the role of memory and imagination on food and identity (Bloomsbury, 2020). She served as the administrator for the 2012 – 2015 ASFS (Association for the Study of Food and Society) book, article awards and the 2012 – 2014 pedagogy awards. She has been an active member of ASFS since 2005. She was elected to the board in 2006, re-elected in 2012, served as secretary 2013-2018, and began as president in 2019

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