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Director and Faculty

Faculty are drawn from academic departments throughout the University and food experts from other institutions and working food professionals. 

Ken Albala Headshot

Ken Albala, PhD | Program Director | Introduction to Food Studies | CV

Ken Albala is Professor of History and Director of the Food Studies MA program in San Francisco. He has authored or edited 23 books on food including Eating Right in the Renaissance, Food in Early Modern Europe, Cooking in Europe 1250-1650, The Banquet, Beans (winner 2008 IACP Jane Grigson Award), Pancake, Grow Food, Cook Food, Share Food and Nuts: A Global History. He was co-editor of the journal Food, Culture and Society and 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 of Food Studies. Albala was editor of the Food Cultures Around the World series, the 4-volume Food Cultures of the World Encyclopedia and the 3-volume Sage Encyclopedia of Food Issues published in 2015. He is also series editor of Rowman and Littlefield Studies in Food and Gastronomy for which wrote Three World Cuisines (winner of the Gourmand World Cookbook Awards best foreign cuisine book in the world for 2012). He has also co-authored two cookbooks: The Lost Art of Real Cooking and The Lost Arts of Hearth and Home. His latest works are a Food History Reader and a translation of the 16th century Livre fort excellent de cuysine. His course Food: A Cultural Culinary History is available on DVD from the Great Courses. In the fall 2015 his At the Table: Food and Family Around the World will the published. He is now working on a book about noodle soups.

Dr. Alison Alkon

Alison Alkon, PhD | Associate Professor | Sociology of Food, Food Justice | CV

Alison Alkon, Associate Professor earned her PhD at UC Davis and is the author/editor of two books and numerous articles exploring environmental, economic and social aspects of sustainable food systems. Her co-edited volume, Cultivating Food Justice, is currently in its second printing from MIT Press and is quickly becoming the default text for undergraduate and graduate courses investigating how racial and economic inequalities affect food and agricultural systems. Her recently released monograph, Black White and Green: Farmers Markets, Race and the Green Economy, focuses on two Bay Area Farmers Markets, one predominantly black and the other predominantly white, to better understand the cultural meanings that communities apply to and use to understand food and agriculture. Her articles on related topics have appeared in top social science journals including Antipode, Sociological Inquiry and City and Community. She is based in the Bay Area and has numerous connections to community-based organizations and think-tanks working on food and agricultural reform. Her book, Black White and Green, was recently the subject of a lengthy essay in the Huffington Post. Alison's next edited volume, The New Food Activism, will be published by UC Press in 2017, and her current project examines the effects of gentrification on food activism in Oakland. 

Dr. Analise Richard

Analiese Richard, PhD | Associate Professor | Anthropology of Food, Food and Environment | CV

Analiese Richard is Associate Professor of Anthropology and International Studies at University of the Pacific. She has been awarded the Fulbright Garcia-Robles Scholarship for 2015-2016.  Dr. Richard received her doctorate from UC Berkeley in 2005. She is the author of various journal articles, chapters, and a book, The Unsettled Sector: NGOs and the Cultivation of Democratic Citizenship in Rural Mexico  on the themes of rural livelihoods, food sovereignty, environmental citizenship, and the world of non-governmental organizations in Latin America. She is currently collaborating with colleagues of the Intercontinental Research Network on Informality in the Metropolis to produce an interdisciplinary book on environmental risk and the modern state. She has also begun a new research project on biotechnology, moral authority and the role of scientists in public life in North America, which she will pursue this year as a Visiting Researcher at the Center for North American Studies (CISAN) at the National Autonomous University of Mexico (UNAM) in Mexico City.

Erika Peters

Erica J. Peters, PhD | Local Food History: A Case Study of San Francisco | CV

Erica J. Peters is the director of the Culinary Historians of Northern California, which she co-founded in 2004. She is the author of San Francisco: A Food Biography (Rowman & Littlefield, 2013) and Appetites and Aspirations in Vietnam: Food and Drink in the Long Nineteenth Century (AltaMira, 2012) and is the co-editor of "Food in French History," a special issue of the journal French Historical Studies (Spring 2015). Peters received her bachelor's degree in history and literature from Harvard University and her doctorate in history from the University of Chicago. She has taught at Stanford University, Santa Clara University, San Francisco State University, and the University of Maryland University College. She has published numerous articles on the history of food and drink and has presented at conferences across the United States and abroad. Peters lives in Mountain View, California.  

Alice McLean

Alice McLean, PhD | Food in Literature, Food Writing | CV

Alice McLean, PhD in English, specializes in food writing and feminist food studies. She has authored books on Aesthetic Pleasure in Twentieth-Century Women's Food Writing (Routledge, 2012); Cooking in America, 1840-1945 (Greenwood Press, 2006); and Asian American Food Culture (Greenwood Press, 2015). In addition to books on culinary literature and American food culture, McLean writes books reviews and essays on food studies scholarship. Her most recent essay "The Taste of Pleasure: A Review of Relational Ethics in 21st-Century Gastronomic Scholarship" appears in The Aristologist, No. 4. In addition to her research and writing, McLean has created and taught a range of food studies seminars including Culinary Voyages; Food, Language, and the Imagination; Revolutionary Movements in the Edible Arts; Food, Sex, Pleasure in Fiction, Non-Fiction, and Film; and Eating Bodies, Consuming Cultures.

Suzanne Walchli

Suzanne B. Walchli, PhD | Associate Professor | The Business of Food | CV

Suzanne Walchli is Associate Professor of Marketing at the Eberhardt School of Business where she has served on the faculty since 2000. Her teaching responsibilities have covered a wide range of marketing topics at the undergraduate, graduate and executive levels, including introductory marketing, strategic marketing, global marketing strategy, consumer behavior, customer relationship management and product innovation. A former marketing professional, she is passionate about introducing her students to not only the theories and frameworks that drive effective marketing planning, but also to the challenges of effective implementation. Accordingly, many of her courses offer experiential learning opportunities. Dr. Walchli has published in the areas of co-branding/brand equity, consumer regret and counterfactual thought, and information services privacy. Other work has focused on adolescent health promotion, diffusion of innovation, and marketing curriculum development. Currently, she serves on the editorial board of the journal Psychology & Marketing. Before joining Pacific, Dr. Walchli was on the faculty of Babson College where she played a key role in the design and implementation of an innovative integrated management curriculum. She taught at both the Kellogg School of Management at Northwestern University, and Dominican University (IL) while pursuing her doctorate. Prior to beginning her academic career, Dr. Walchli held senior positions in strategic planning, marketing management, and new product development at Kentucky Fried Chicken Corporation (Senior Planning Analyst), Frito-Lay (Product Manager of both new and existing products, including a $120 million brand portfolio), and Citicorp Diners Club (Vice President of Card Member Services, managing all systems development, services development, and day-to-day services management). In the early 90s, she was also a co-founder of The Marketing Link, an innovative service provider that matched marketing talent with temporary project opportunities and short-term executive placements. 

Sacha Joseph-Mathews

Sacha Joseph-Mathews, PhD | Associate Professor | Food Marketing

Sacha Joseph-Mathews is an Associate Professor of Marketing at the Eberhardt School of Business, University of the Pacific. Professor Joseph-Mathews has taught a number of marketing courses including international marketing, international business, advertising and promotions, as well as hospitality and services management. Professor Joseph-Mathews has also published articles in tourism, marketing and international business.