Good Taste Explored
Trained as both a cultural anthropologist and chef, Amy Trubek, Ph.D., associate professor and Faculty Director of the UVM Food Systems Graduate Program, examines in her teaching and published work the history of the culinary profession, globalization of the food supply, the relationship between taste and place, and cooking as a cultural practice.
At this year's UVM Food Systems Summit, she helped explore the central topic: What makes food good? "To decide what makes food good is complex," she says. "In fact, we all use many and varied means to arrive at conclusions, for ourselves, for our communities, and for our society."