Anna Colquhoun is a freelance food consultant, writer, and educator. She is working toward a PhD in Anthropology at the SOAS Food Studies Centre, having completed the MA Anthropology of Food. Anna is working with food producers, cooks, and others in Croatian Istria to research the construction of Istrian cuisine. Her interests focus on the intersection of place- and value-creation through food.
Anna Colquhoun; Making Good Meat: From Draft Animal to Local Speciality. Gastronomica 1 February 2019; 19 (1): 94–95. doi: https://doi.org/10.1525/gfc.2019.19.1.94
University of California Press