Born in 1981, Warsaw, Poland. Graduate zootechnical faculty at University of Life Sciences (SGGW) in Warsaw and postgraduate studies in functioning of the European Union and Political Sciences. In the beginning of his career associated with agricultural organizations. In 2008-2010 he was a representative of the National Council of Agricultural Chambers at the Committee of Professional Agricultural Organizations COPA in Brussels, Belgium. In 2010 he awarded the honorary badge by Minister of Agriculture and Rural Development “Distinguished for agriculture”. Since 2011 he has been the Director General of the Polish Chamber of Biofuels (KIB)and since March 2011 is also a Member of the Board of KIB. Since June 2015 he is also Director General of the Polish Association of Oil Producers (PSPO). Vice chair of the Working Group “Bioenergy/biotechnology” at COPA-COGECA Committees in Brussels. From 2015 on behalf of PSPO Member of the Executive Board of European Association of Oil Producers FEDIOL. Author of numerous publications and articles in the field of agriculture, renewable energy and transport biofuels.
1992–1997 Historical Studies, and Folkloristics and European Ethnology, M.A., József Attila Univ., Dept. of Ethnography and Cultural Anthropology, Szeged; European Ethnology Doctoral School, Eötvös Lorand Univ., Budapest,
2005 Ph.D. (Ethnography and Cultural Antropology);
2009– Institute of Ethnology, Research Centre for the Humanities, HungarianAcademy of Sciences.
Field of interest: contemporary foods culture in Hungarian villages and towns. Author of a number of articles, and a book on food and related subjects:
Régi es uj elemek a cserépfalui konyhán. Budapest, 2008. Magyar Néprajzi Társaság (Old and new elements in Cserepfalu’s kitchens).
Food sociologist and anthropologist. Her MA thesis, defended in the Sociology Department, University of Warsaw, focused on the changes of food practices in post-socialist Poland. In her PhD thesis, defended in the Department of Anthropology and Sociology at SOAS (University of London), she studied the process of feeding children in Warsaw and the multiple negotiations it involves. Zofia is an associate of the Association for the Study of Food and Society; an active member of the SOAS Food Studies Centre and a co-convener of the monthly seminar “Socio-cultural contexts of food practices” run in Warsaw by the Anthropology Department, University of Warsaw and the Department of Sociology and Philosophy, Polish Academy of Sciences. Currently, she is a visiting researcher at the Max Planck Institute for Social Sciences in Cologne.
Marta Firlet Bradshaw
Born in Poland in 1973, Marta Bradshaw is a graduate of the Academy of Fine Arts, Krakow. Her conceptual work demands a careful and considered viewing. Her drawings are dark rectangles and other geometric forms which challenge our perceptions of space, form and composition. Marta Bradshaw’s recent sculptural works involve encasing traditional paper- and canvas-based drawings in plaster and concrete, and creating quiet yet monumental forms in simple materials. In addition,she also loves cooking. That means delicious, home-made food freshly-prepared for family and friends, and fun evenings of conversation and shared experiences. One year ago she started Eataway.com – a web platform where cooks can invite guests from all over the world to eat with them at their homes.
Maja Godina Golija
Dr. mainly researches food, economy, and urban life in Slovenia. She has written four monographs and many scientific articles and papers. Dr. Godina Golija contributed164 entries from the field of bourgeois and workers’ culture and food to the lexicon of the ethnology of the Slovenes (Leksikon Etnologije Slovencev, Mladinska knjiga, 2004).
Doctoral student at the University of Social Sciences and Humanities in Warsaw, specializing in American Studies. She received her M.A. degree in English Philology at the University of Warsaw. She was a student at the American Studies Center, University of Warsaw, where she was also teaching a course on Food Studies. She is currently working on her Ph.D. dissertation that examines the relations between masculinity, vegetarianism, Jewishness, and homosexuality in American Culture.
PhD student at the Faculty of Cultural Studies at the University of Social Sciences and Humanities. Her primary interests lie in the fields of Cultural Studies, Postcolonial Theory and Food Studies. She is particularly interested in the issues concerning nation, gender and class in Irish writing, the representations of the Irish Troubles in popular culture, the Irish drama read in the light of Ireland’s self-definition and the relation between food and identity in the twentieth-century Irish culture. Furthermore, over the past three years, she has developed her interest in the Hiberno-English and the teaching of modern and contemporary Irish literature in an EFL context.
PhD student at Department of Sociology of Adam Mickiewicz University in Poznan, member of The International Association for Time Use Research and The European of Sociological Association. The manager of grant Slow Life as an alternative lifestyle in the era of social acceleration (from National Center for Science Study). Main research interests: time – use studies, the sociology of everyday life, new media, new social movements.
Currently pursuing an MA in Anthropology at the University of Tallinn in Estonia, with a special interest in food and culinary matters. As a semi-active member of the vegan community in the city, curiosity about masculinity and grassroots-movements define itself in the foodscape of veganism as the main driver for his research. Main interest is the Baltic realm, with having the anthropology of food as a core field of future (academic) endeavors in mind.
Marianne Free Mbaye
Senegal native. She is a translator, a culinary author and an entrepreneur. She kept travelling since her early ages. In Paris where she taught English and German, she obtained a masters’ degree in Foreign Languages and a certificate in Paris Ferrandi school of Culinary Arts. She likes to play with words in many different languages. With her translations she helps people see beyond frontiers and seize the extent of human potential. She feels deeply for the verge of changes and new trends, that’s why she worked for the media press radio and television. She also contributed to a few fashion events and cultural exchange programs. She took part in the world book recipes of Expo 2015 Milano. More recently she founded La Librairie Culinaire Éphémère which is a mere pretext to build up more social relationships, connecting people together. She lives in Paris and keeps working with creativity.
Professor of history, the Director of the Center for Russian, East European, and Eurasian Studies (CREEES), and the Chair of Slavic and Eurasian Studies at the University of Texas of Austin. She is the author of The Orient Within: Muslim Minorities and the Negotiation of Nationhood in Modern Bulgaria (Cornell 2004), and Balkan Smoke: Tobacco and the Making of Modern Bulgaria (Cornell, 2012). Dr. Neuburger is also the co-editor with Paulina Bren of Communism Unwrapped: Consumption in Cold War Eastern Europe (Oxford, 2012) and has authored numerous articles on Bulgarian history on topics ranging from gender and material culture, to ethnic identity, and consumption.
An external editor or Slovak gastronomic portal Gastroweb, professional sommelier and manager of a fine-dining restaurant Gašperov mlyn in the High Tatras, Slovakia. After her studies of journalism at University of Constantine the Philosopher in Nitra and work in social media marketing she anchored in gastronomy, especially in the world of wine and culinary. Her passion is Slovak wine and it’s fusion with (international or national) food.
I am a graduate of the PhD Program in Comparative History of Central, Southeastern and Eastern Europe from Central European University having recently defended my dissertation on the dietary change from mămăligă (boiled, cornmeal mush similar to polenta) to wheaten bread in the 1960s Romanian countryside. My research interests fall in the broad categories of Food Studies, Economic Development of Socialist Romania, the Romanian Peasantry in the 20th Century and Beyond and the History of Medical Theories of Pellagra. I am particularly interested in, and my work has focused so far on: 1) the formation of food preferences defined hedonically, 2) the effects of an early socialization into a food culture on later-life food preferences, 3) the consumers’ experiences during Socialism, and 4) the circulation of knowledge on pellagra and nutrition more generally between the American, Romanian and Italian medical communities during the 1910s, i.e. immediately before and after the conceptualization of vitamins. Currently, I am working on two projects: one in which I apply an anthropological approach to developments in a wide selection of consumption practices under socialism with the aim of retrieving more adequately the consumers’ perceptions of such changes in lifestyle and another in which I discuss the potential contribution of historical research to food studies with particular emphasis on the problem of long-term tracking of early-formed food practices.
A PhD Researcher in history of food at the Katholieke Universiteit Leuven and Vrije Universiteit Brussel, author of Communist Gourmet (2014).After beginning my career as a political journalist and analyst in the ‘90s, I worked as a travel and food writer, publishing articles in my native Bulgaria, Belgium and in the international press. For the last seven years I was the editor in chief of Bulgaria‘s main food and wine magazine, Bacchus. Since 2009 I live in Belgium.
Biographical information. Independent researcher. Received PhD degree in arts (Latvian Academy of Culture), topic of PhD theses: “Cultural-contextual Analysis of Food Adaptation in Sign Systems”. Research interests: food semiotics, food and language, representation of food in arts and media, Soviet cuisine in Latvia. Papers – presented and published – about Latvian food traditions with the focus on contemporary ways. Lecturing courses “Media semiotics” and “Language of Advertising” in Riga International School of Economics and Business Administration.
M.A. – PhD candidate in the Department of Aesthetics of the Institute of Culture and Interdisciplinary Studies at the University of Silesia in Katowice. Graduated from Art History at the University of Wrocław, and Inter-Faculty Individual Studies in Humanities at the University of Silesia (main faculties: Cultural Studies and Philosophy). Works in the Education Department of the Silesian Museum in Katowice. Author of many papers about disgust, food and contemporary Polish art. Currently, because of her doctoral thesis, her academic interests focus on various aspects and contexts of food usage in Polish contemporary art, especially in performance.
Ewa Malika Szyc-Juchnowicz
Head chef and owner of Malika, a restaurant in Gdynia. Though Polish, she was born in Algeria and she grew up there. One of the finalists of the first season of Top Chef, she knows how to use Polish products to create the dishes of Maghreb cuisine. She is fascinated with fire and all open-fire cooking techniques. Practises culinary philology, tracking down the etymological and historical origins of names, recipes and tastes. Nominated by Gault&Millau for the title of Kobieta Szef Kuchni 2015 (Woman Chef 2015).
Senior Researcher at Department of the Analysis of Rural Change at the Institute of Rural and Agricultural Development, in Polish Academy of Science. She holds a MSc in Sociology (2003) and a PhD in Human Sciences, Sociology (2012). She has done many comparative research: concerning the program LEADER in old and new EU countries, social capital, organic farming in Poland , Alternative Food Networks, Power of Farmers Organizations and many more. Her main fields of scientific interest are: short supply chains, local products as a factor for local change, high quality food. Active member of Food Coop – Kooperatywa Grochowska.
Ph.D Candidate, at the COMENIUS UNIVERSITY, Faculty of Social and Economic Sciences, Institute of Social Anthropology in Bratislava. Currently writing Ph.D thesis. Main research interests include food consumption practices within elitist societies, as well as food consumption during and after socialism. She completed her MA in Anthropology of Food at SOAS, University of London. Over the past years she was also teaching Anthropology of Food at the Comenius University and at the Charles University in Prague, Faculty of Social Sciences Institute of Sociological Studies.
Oriental culture expert and an independent Food Studies scholar working for a company that deals with Polish-Japanese economical and cultural exchange. She obtained MA from the Department of Japanese Studies, Warsaw University, Poland. Her PhD thesis is about history and function of Japanese sweets. Magdalena’s scholar research focuses on world’s food culture, Asian culture, culinary diplomacy and food tourism. Her book: Japanese sweets won The Best in the World in Gourmand World Cookbook Awards 2013 in category Japanese cuisine. At Frankfurt Book Fair 2015 Japanese sweets was awarded the 3rd place in Gourmand World Cookbook Awards – the Best of the Best (in years 1994-2014). Magdalena is a coordinator of postgraduate Food Studies at University of Social Sciences and Humanities in Warsaw.