About Us
The RELISH consortium is a unique partnership, bringing together expertise, excellence, and experience to understand and innovate culinary recipes as drivers of cultural and environmental change. Between 2025 and 2027, RELISH partners will meet, research, and develop cultural and innovative programmes to understand and communicate the past, present, and future of culinary heritage.
Funded by the European Union, the project team is composed of research organisations and experts. Organisations include Durham University, the University of Milan, City University of London, University of Alicante, Roskilde University, and University College Cork. Our researchers have a variety of expertise in History, Philosophy, Law, Cultural Studies, Languages, Sociology, Environmental Sustainability, Cognitive and Anthropology, all of which intersect with creative approaches to food studies.
We are also joined by technical partners with expertise in computational modelling, high performance computing, and digital research at Barcelona Supercomputing Center, Instituto Superior Técnico (University of Lisbon), and City University of London.
At the forefront of developing recipes and creating partnerships between nutritional instruction, policy research, food preparation, health care, and implementing cultural values around food are RELISH’s food industry and culinary arts professionals from Fundació Alícia, the University of Gastronomic Sciences, Institut LYFE, and the Atlantic Technological University.
Within the consortium, we have partners from seven countries (the United Kingdom, Portugal, Spain, Italy, France, Denmark, and Ireland) and eleven cities (Durham, London, Alicante, Barcelona, Lisbon, Milan, Pollenzo, Lyon, Roskilde, Cork, and Galway). Our local and transnational reach enables us to work locally and transnationally to build on existing knowledge and test connections from theory to practice.
Our Team
principal investigator
H. Rosi Song
Professor, School of Modern Languages and Cultures, Durham University
project Leads/Coordinators
Enric Bas
Professor of Social Change and Communication / Participatory Foresight and Social Innovation, University of Alicante, and Director of FUTURLAB
Enrico Bonadio
Professor of Intellectual Property Law, City St. George’s, University of London
Andrea Borghini
Associate Professor of Philosophy, University of Milan, and Director of Culinary Mind
Simone Cinotto
Professor of Modern History, University of Gastronomic Sciences
Augusto Esteves
Assistant Professor, Instituto Superior Técnico, University of Lisbon
Joan Ribas
Anthropologist and Head of Cultural Heritage Projects, Fundació Alícia
Consortium members
Eduardo Alonso
Professor of Artificial Intelligence and Computer Science Research Director, City St. Georges, University of London
Vinicius Martini Capovilla
Chef and Food Technician, Fundació Alícia
Fernando Cucchietti
Data Visualization and Analytics, Barcelona Supercomputing Center
Jacinta Dalton
Head of the Department of Culinary Arts and Service Industries, Atlantic Technological University
Damien Foinant
Postdoctoral Researcher, Institut LYFE
Sara Madera Gómez
Postdoctoral Research Associate, University of Milan
Mario Guillo
Associate Professor, University of Alicante, and Associated Researcher, FUTURLAB
Liselotte Hedegaard
Researcher, Roskilde University
Jérémie Lafraire
Research Director in Cognitive Science and Deputy Director of the Research and Innovation Center, Institut LYFE
José Camarena Lopez
PhD Researcher and Professor of Law, City St. George’s, University of London
Amanda Barba Martinez
Postdoctoral Research Associate, Fundació Alícia
Maxime Michaud
Head of Social Sciences Team, Institut LYFE
Daniel Newman
Professor, School of Modern Languages and Cultures, Durham University
Diarmuid Ó Conghaile
Head of Department for Heritage and Tourism, Atlantic Technological University
Christian Reynolds
Reader, School of Health & Medical Sciences, City St. George’s, University of London
Sacramento Roselló-Martínez
Assistant Teaching Professor, Department of Spanish and Portuguese, Georgetown University
Martin Ruffley
Chef and Lecturer, Atlantic Technological University
Claudia Sbuttoni
Postdoctoral Research Associate, University of Gastronomic Sciences
Regina Sexton
Food and Culinary Historian, Food Writer, Broadcaster, and Cook, University College Cork
Sahar Tavakoli
Postdoctoral Research Associate, University of Milan
Janita Van Dyk
Postdoctoral Research Associate, Durham University
Marta Vilardo
Postdoctoral Research Associate, University of Milan
Associates
Daniel E. Bender
Professor of History and Canada Research Chair in Food and Culture, University of Toronto
Jeff Newman
College Librarian for New College, University of Toronto
Nicola Piras
Full Researcher, Centre for Ethics, Politics, and Society, University of Minho, and Coordinator at Culinary Mind
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