Nancy Lee has a PhD in Gender and Cultural Studies from the University of Sydney, Australia. Her dissertation examined the impact of social media and celebrity culture on chefs’ modes of production. She tweets and
Hana and Houda Hussein, members of Copenhagen nonprofit Trampoline House from Afghanistan and Palestine and chefs for its catering service Sisters’ Cuisine, told stories of the role food has played in their lives in Denmark.
Chef Thorsten Schmidt, founder of Malling and Schmidt in Århus and VILD MAD consultant, shared historical perspectives on food and cuisine as the product of the movement of people, traditions, and ingredients.
Emma-Jayne Abbots, anthropologist at University of Wales Trinity Saint David, addressed research investigating the role food can play in breaking down barriers between groups, as well as the dangers of essentializing immigrant cuisine.