My primary research fields are food culture, taste and sustainability in relation to eating and cooking habits. I have a background in the Anthropology of children and childhood. These two fields I have combined in the project Taste for Life (2014-21), where I explored how children - and later chef students - create knowledge about taste. My latest book (edited with Carole Counihan) is: Chefs, Restaurants and Culinary Sustainability. I am head of the center FOCUS, Food Culture Studies.
