Contributors

Varvara Borisova is a junior researcher at the Institute of Sociology of the Czech Academy of Sciences. She specializes in the anthropology of medicine and technology. Her current research focuses on obesity, metabolic health, and novel food technologies.Rebecca Burditt is an associate professor of media and society at Hobart and William Smith Colleges. Her research focuses on post–World War II American culture, Hollywood musicals, and material culture.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 researches at the nexus of food systems, ecosystems, and human health, considering the more-than-humans such as microbes and plants that coproduce health.Lisa Haushofer is assistant professor of food history at the University of Amsterdam. Her research examines the intersection of the histories of food, science, medicine, and environment. Her book Wonder Foods: The Science and Commerce of Nutrition was published in 2023 with University of California Press.Maya Hey is a postdoctoral researcher with the Centre for the Social Study of Microbes at the University of Helsinki, holding degrees in dietetics, food studies, and communications. She is the author of Singing With Invisible Worlds: Fermenting Sake on Microbial Time, forthcoming with University of Minnesota Press.Nick Lewis is a political and economic geographer. His work centers on the economization of social and cultural life, bringing poststructuralist theoretical insights to questions of political economy. Nick has pursued these themes in relation to the making of wine, agrifood, marine, and education economies.Phoebe Mitchem is a recent graduate of the University of California, Santa Barbara with a Bachelor of Arts in English.Katy Overstreet is assistant professor of environmental humanities at the University of Copenhagen. An anthropologist by training, Katy’s research focuses on multispecies relations in agrifood production as well as the landscapes and worlds that come into being through technologies, co-species work, and care-production knottings.Minh-Ha T. Pham is a professor in Brooklyn, New York. Her current research focuses on the Vietnamese culinary community in New York City from the 1950s to the present. She’s also working with Professor Thuy Linh N. Tu of New York University on a community-engaged project called Tomorrow’s Table, an annotated video archive of interviews with Vietnamese chefs in New York City (https://TomorrowsTable.net).Annie Sandrussi is a philosopher specializing in phenomenology, political ontology, and feminist ecological materialism. Her research brings these perspectives to bear on how subjectivities are formed in relation to health and food discourses, with a particular focus on the articulation of animal-human kinship as a political device.Lukáš Senft is a postdoctoral researcher at the Institute of Sociology of the Czech Academy of Sciences. His research interests include food production, multispecies ethnography, and the modes of expertise on and use of medicinal herbs in public healthcare and self-care.Emma L. Sharp is an environmental geographer, senior lecturer, and Rutherford Discovery Fellow at the University of Auckland. She co-leads a national community science program focused on pluriversal soil values. Her research explores more-than-human food and soil politics through STS, care, and community economies.Nikolai Siimes is a winemaker and researcher in economic and environmental geography. His doctoral research uses a practice-based, more-than-human approach to think through the future of food and farming in the case of wine production. His work follows wine microbes as cultural and economic agents in the world, from vineyard to glass.Sevgi Mutlu Sirakova is pursuing a PhD at Ludwig Maximilian University’s Rachel Carson Center in Munich. Her research focuses on traditional fermentation practices in her home countries, Bulgaria and Turkey, where she traces the microbial stories emerging from these cultures. Recently, she has been conducting ethnographic research into yogurt-making methods within her own community.Tereza Stöckelová is a senior researcher at the Institute of Sociology of the Czech Academy of Sciences and an associate professor at Charles University. She specializes in the study of science, technology, and medicine. Her current research focuses on biosocial metabolism, political ecology, and technologies for the new climatic regime.