Educated Tastes: Food, Drink, and Connoisseur Culture

Contributors

291 john ducker worked for many years as an actor. He is now a tutor for the Wine & Spirit Education Trust and also teaches for The Wine Education Service Ltd. robert goodwin is Visiting Research Fellow at University College London. He is the author of A Taste of Spain and Crossing the Continent, 1527–1540: The Story of the First African-American Explorer of the American South. jukka gronow is Professor of Sociology at the University of Uppsala, Sweden, and a docent at the University of Helsinki, Finland. He is the author of The Sociology of Taste and editor, with Alan Warde, of Ordinary Consumption. roger haden is Manager of Educational Leadership with Le Cordon Bleu. Between 2004 and 2009 he was Lecturer in Gastronomy and Director of the Research Centre for the History of Food and Drink at the University of Adelaide. He is author of Food Culture in the Pacific Islands. lisa harper is adjunct Professor of Writing in the mfa program at the University of San Francisco. She has published in Gastronomica and is coeditor of Learning to Eat. lisa heldke is Professor of Philosophy and Sponberg Chair in Ethics at Gustavus Adolphus College, Minnesota. She is the author of Exotic Appetites: Ruminations of a Food Adventurer and coeditor of Contributors 292 Contributors Cooking, Eating, Thinking: Transformative Philosophies of Food. She is coeditor of the journal Food, Culture, and Society. matthew hibberd is Deputy Head, Department of Film, Media, and Journalism, University of Stirling, Scotland. He is Visiting Professor of Communication Theory at the Libera Università Internazionale per gli Studi Sociali (luiss) and Visiting Professor of Journalism at the Interdisciplinary Centre for Social Communications (cics), Pontifical Gregorian University, both in Rome. colin lawson is Director of The Royal College of Music, London . He has an international profile as a period clarinettist and is the author of numerous books and articles, including The Cambridge Companion to the Orchestra. jeremy strong is Head of Higher Education at Writtle College, Essex, and Chair of the Association of Adaptation Studies. He has published in Gastronomica, Literature/Film Quarterly, and Paragraph. He is editor, with Garin Dowd and Lesley Stevenson, of Genre Matters : Essays in Theory and Criticism. tim waterman is a landscape architect, urbanist, and former restaurateur. His current research is concerned with issues of taste and everyday practice at the intersection of home, community, civic life, and landscape. He is the author of The Fundamentals of Landscape Architecture and, with Ed Wall, of Basics of Landscape Architecture: Urban Design. He teaches in the School of Design at Writtle College. sergey zhuravlev is a leading researcher at the Institute of Russian History of the Russian Academy of Sciences in Moscow and a member of the Slavic Review editorial board. He is the author of “Malen’kie liudi” i” bol’shaya istoriya” and other books on Soviet history . Corkscrewed Adventures in the New French Wine Country Robert V. Camuto Palmento A Sicilian Wine Odyssey Robert V. Camuto Spiced Recipes from Le Pré Verre Philippe Delacourcelle Translated and with a preface by Adele King and Bruce King A Sacred Feast Reflections on Sacred Harp Singing and Dinner on the Ground Kathryn Eastburn Barolo Matthew Gavin Frank How to Cook a Tapir A Memoir of Belize Joan Fry Eating in Eden Food and American Utopias Edited by Etta M. Madden and Martha L. Finch Recovering Our Ancestors’ Gardens Indigenous Recipes and Guide to Diet and Fitness Devon Abbott Mihesuah Dueling Chefs A Vegetarian and a Meat Lover Debate the Plate Maggie Pleskac and Sean Carmichael A Taste of Heritage Crow Indian Recipes and Herbal Medicines Alma Hogan Snell Edited by Lisa Castle Educated Tastes Food, Drink, and Connoisseur Culture Edited and with an introduction by Jeremy Strong The Banana Empires, Trade Wars, and Globalization James Wiley available in bison books editions The Food and Cooking of Eastern Europe Lesley Chamberlain With a new introduction by the author The Food and Cooking of Russia Lesley Chamberlain With a new introduction by the author In the at table series The World on a Plate A Tour through the History of America’s Ethnic Cuisine Joel Denker Jewish American Food Culture Jonathan Deutsch and Rachel D. Saks The Recipe Reader Narratives, Contexts, Traditions Edited by Janet Floyd and Laurel Forster A Chef’s Tale A Memoir of Food, France, and America Pierre Franey With Richard Flaste and Bryan Miller With a new introduction by Eugenia...