Sally Baho ’17 is making sense of food in new book

By Kat Elliott ’17

SallyBahoFood Studies student Sally Baho ’17 recently co-edited a book titled, “Making Sense of Food: Exploring Cultural and Culinary Identities” (Inter-Disciplinary Press, 210 pages, £14.75–£19.99)Baho, who majored in Biochemistry and Cell Biology at UCSD, maintains that she has always had an interest in food and culture, as well as the unique role that food plays in the human experience. Studying food was an attractive idea precisely because of its universality. “Food plays a great role in identity and culture and that fascinates me,” Baho said. “People have written about food since as long as humans have been writing.”

After learning about the food studies program at Pacific, Baho knew she had to apply. So far, the program has allowed her to take her passion of food to a deeper, more academic level. She’s confident she will find a career in food and spend a lifetime in the field.

As for the book she co-edited, Baho said that the publication was a result of a conference called, Making Sense of Food – Constructing Identities, that took place in Athens, Greece in November 2013. Various presenters at the conference were selected to expand on their presentations by contributing a chapter to the book. The Making Sense of Food Conference is part of, a forum for the exchange and interaction of ideas, research, and points of view that bear on a wide range of issues of concern and interest in the contemporary world. The organization is based in Oxford, UK, where the book is currently being sold online.

Editing a book is no small feat. In addition to finessing her British English, Baho admits she spent the majority of her evenings and weekends editing while also balancing a full-time job. It took a full year for her and co-editor Gregory A. Katsas to finish the book, but, despite the considerable amount of time she invested, Baho says she “rather enjoyed it.”

When asked what she plans to do after earning her master’s degree, Baho says she is keeping her options open and seeing what the path holds for her. “Studying food has shown me that I am not the only person in the world who obsesses over food and culture and food and the senses; in fact there have been people who have felt this way since the dawn of man.” If her recent success is any indication, her future looks ripe for the picking.

Makign-Sense-of-Food-frontHer book is available for purchase

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