Dr Roger Haden

Biography/ Background

Roger Haden has a BA in English literature from Victoria University (NZ), a postgraduate diploma in Journalism and Cultural Studies and a PhD in Cultural Studies both from the University of Technology, Sydney. He directs the Research Centre for the History of Food and Drink, and is a regular contributor on the subject of food and cooking to The Adelaide Review. A long-time interest in the history of food and drink and a career as a restaurant chef in Australasia and England (in 1995 he was personal chef to then Australian High Commissioner, Dr Neal Blewett) now inform Roger's academic work.

Research Interests

Research interests focus on the relationship between technology, food production, cooking, and taste. Other recent activities have included teaching food and wine matching and tertiary curriculum development (food and wine aesthetics, professional gastronomic practices, and the philosophy of hospitality). In 2006, as director of the Research Centre, Roger hosted the international conference, Cookery Books as History. Currently Roger is working on a book, The Food Culture of the Pacific Islands, to be published by Greenwood Press in 2008/9.

Publications

Dr Roger Haden —  Publications 2004-2009

•    Published Essay

“Taste in the Age of Convenience” in The Taste Culture Reader, ed. Carolyn Korsmeyer. New    York: Berg, 2005.

“Australian History in the Baking” in Culinary Distinction, eds. Emma Costantino and Sian   Supski. Special Issue of the Journal of Australian Studies, no. 87 (2006): 61-73.

“History in the Baking: taste, authenticity and the legacy of the Scotch oven,” in Authenticity in the Kitchen (proceedings of the Oxford Symposium on Food and Cookery 2005). Richard Hosking (ed.) Totnes, UK: Prospect Books, 2006.

“Pandora’s Lunchbox: On Aesthetic Education, Children, and Food.” Special issue (on children and food) of Food Culture and Society, Vol. 9, No 3, Fall 2006, ed. Warren Belasco, Berg.

“A Psychosociology of Contemporary Cookbook Consumption” (2006). Proceedings of the Second Wellington Symposium of Gastronomy, Wellington, New Zealand, November 2005. Wellington, New Zealand.

•    Forthcoming (Book)

Food Culture In the Pacific Islands (including Australia and New Zealand)
Philadelphia, PA, Greenwood Press (under contract) 2008-9.

•    Forthcoming (Book Chapter)

“Lionising Taste: towards an ecology of contemporary connoisseurship” in Jeremy Strong (ed.) Educated Tastes: Food, Drink and Connoisseur Culture. Commissioned by University of Nebraska Press (2009)

•    Forthcoming (Essays)

Gastronomic Assuagement and National Aspiration: Reading the Cultural Imaginary in A Book of Mediterranean Food (1950) and The Betty Crocker Picture Cookbook (1950).

"Molecular Gastronomy: Food without Culture?" in Journal of Culinary Science and Technology, Vol. 6 No 2/3, March, 2009.

•    Conference Papers

“Contemporary Sensory Relations: the Experience of Taste in a Global Culture.” Paper presented at Cross-Cultural Regimes of the Senses, UTS, Sydney, 2006.

“Educating taste: toward a contemporary form of connoisseurship.” Presented at Today’s Domestic Foodscapes: towards mindful eating. Concordia University Montreal, March 21 & 22, 2008. Submitted for peer review to Material Culture Review (Canada), June 2008.

•    Book Reviews

Caileen Gillespie, European Gastronomy into the 21st Century. London: Butterworth Heinemann, 2002, in Tourism Review International. 9 (2), 2004.

Entry last updated: Tuesday, 26 May 2009