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

Beneficiaries