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Nino Bariola is a Postdoctoral Fellow at the Culinaria Research Centre. He received his PhD in Sociology at the University of Texas at Austin. His interests include food culture and race, sustainability, and gender and racial inequalities in organizations. Bariola's dissertation and book project examines the case of Peruvian cuisine to shed light on how—and with what social and environmental implications—racialized foods accrue legitimacy in the transnational culinary field. Bariola’s research appears in American Behavioral Scientist, Conservation Biology, Regional Studies, and other academic journals and books.