Translating Foods of the World: A Roundtable Discussion on the Challenges and Triumphs of Translating Foods

Krishnendu Ray is a professor of food studies at New York University. He is the author of The Migrant’s Table (Temple University Press, 2004) and The Ethnic Restaurateur (Bloomsbury, 2016) and the co-editor of Curried Cultures (University of California Press, 2012). He was a faculty member at the Culinary Institute of America (1996–2005) and president of the Association for the Study of Food and Society (2014–2018).

Miranda Brown is professor of Chinese Studies at the University of Michigan and a co-editor of Global Food History. She is the author of ThePolitics of Mourning in Early China (SUNY Press, 2007) and The Art of Medicine in Early China: The Ancient and Medieval Origins of a Modern Archive (Cambridge University Press, 2015), as well as “Mr. Song’s Cheeses: Southern China, 1368–1644,” which appeared in Gastronomica in 2019.

Saumya Gupta is associate professor in history at the University of Delhi. She is currently a Fellow at Nehru Memorial Museum and Library, New Delhi, working on a project on the transformation of everyday cooking in North India.

Eric C. Rath is a professor of history at the University of Kansas where he teaches courses on food history and premodern Japan. His books include Oishii: The History of Sushi (Reaktion Books, 2021). He is a member of the editorial collective of Gastronomica, writes for the SakeTimes, and is currently completing a history of sake

Robert T. Valgenti is a philosopher, educator, and translator based in Lebanon, Pennsylvania. He was professor of philosophy at Lebanon Valley College from 2006–2020, and is currently a visiting researcher at the University of Turin, Italy. His work explores the philosophy of food, contemporary Italian philosophy, and hermeneutics.