Franklin L. Ford Professor of the History of Science
Steven Shapin is Franklin L. Ford Professor of the History of Science, joining Harvard in 2004 after previous appointments as Professor of Sociology at the University of California, San Diego, and at the Science Studies Unit, Edinburgh University. His books include Leviathan and the Air- Pump: Hobbes, Boyle, and the Experimental Life (Princeton University Press, 1985 [new ed. 2011]; with Simon Schaffer); A Social History of Truth: Civility and Science in Seventeenth-Century England (University of Chicago Press, 1994); Never Pure: Historical Studies of Science as if It Was Produced by People with Bodies, Situated in Time, Space, Culture and Society, and Struggling for Credibility and Authority (Baltimore: Johns Hopkins University Press, 2010).
He has published widely in the historical sociology of scientific knowledge, and his current research interests include historical and contemporary studies of dietetics, the changing languages and practices of taste, the nature of entrepreneurial science, and modern relations between academia and industry. He writes regularly for the London Review of Books and has written for The New Yorker. He is a Fellow of the American Academy of Arts and Sciences, and his awards include the J. D. Bernal Prize of the Society for Social Studies of Science (for career contributions to the field), the Ludwik Fleck Prize of 4S and the Robert K. Merton Prize of the American Sociological Association (for A Social History of Truth), the Herbert Dingle Prize of the British Society for the History of Science (for The Scientific Revolution), a Guggenheim Fellowship, and a Fellowship at the Center for Advanced Study in the Behavioral Sciences. With Simon Schaffer, he was the 2005 winner of the Erasmus Prize, conferred by HRH the Prince of Orange of the Netherlands, for contributions to European culture, society, or social science.
Professor of History at the University of the Pacific
Ken Albala is Professor of History at the University of the Pacific. He is the author or editor of 16 books on food including Eating Right in the Renaissance, Food in Early Modern Europe, Cooking in Europe 1250-1650, The Banquet: Dining in the Great Courts of Late Renaissance Europe, Beans: A History (winner of the 2008 IACP Jane Grigson Award), and Pancake. He has also co-edited The Business of Food, Human Cuisine, Food and Faith and edited A Cultural History of Food: The Renaissance and The Routledge International Handbook to Food Studies. Albala was also editor of the Food Cultures Around the World series with 30 volumes in print, the 4-volume Food Cultures of the World Encyclopedia and is now series editor of AltaMira Studies in Food and Gastronomy for which he has written a textbook entitled Three World Cuisines: Italian, Chinese, Mexican (winner of the Gourmand World Cookbook Awards best foreign cuisine book in the world for 2012). Albala is also co-editor of the journal Food Culture and Society and is editing a 3 volume encyclopedia on Food Issues for Sage. He has also co-authored two cookbooks: The Lost Art of Real Cooking and The Lost Arts of Hearth and Home. Forthcoming this year are a Food History Reader, Nuts: A Global History, a small book entitled Grow Food, Cook Food, Share Food for Oregon State University Press and a translation of the 16th century cookbook Livre fort excellent de cuysine.
Cormac Ó Gráda
Professor of economics at University College Dublin
As an economic historian his most cited works are on the Great Irish Famine of the late 1840s, on famines generally, and on many topics relating to the history of the Irish economy. He is the author of several monographs, and over 100 of his academic papers are available online. He is a member of the several professional societies and a recipient in 2011 of the Royal Irish Academy’s gold medal. He is past co-editor for the European Review of Economic History, a learned journal.
Professor and Chair of Geography at Dartmouth College
Professor Susanne Freidberg’s work spans the fields of political ecology, cultural economy and science and technology studies (STS). Her research has centred on the history, politics and cultural meanings of food provisioning, in and between different parts of the world. She is the author of numerous journal articles and two books. French Beans and Food Scares: Culture and Commerce in an Anxious Age (Oxford, 2004) compares the ’cultures of commerce‘ of two fresh vegetable trades, one Anglophone and the other Francophone, between Africa and Europe . The story is less about food scares per se than about how the relationships and technologies of globalisation are culturally and historically constituted. Fresh: A Perishable History (Harvard, 2009) traces how the meanings of freshness in food have changed along with the technologies that are supposed to protect it. Fresh won the Society for the the History of Technology’s 2010 Sally Hacker Prize, awarded to the best book in the history of technology directed to a broad audience.