- Lecturer in Culinary Arts & Gastronomy, Auckland University of Technology
Dianne is a lecturer in AUT’s School of Hospitality & Tourism and a researcher for AUT’s Centre for Critical Food Research. She has previously worked as a chef, with a focus on culinary consulting and corporate operations. Her teaching focuses on the link between food, food cultures, and wellbeing. Her research interests include authenticity in food, intersectionality in hospitality, food sovereignty, and urban agriculture. As a PhD candidate, she is researching the evolution of "third culture cuisine" in postcolonial Aotearoa New Zealand.
Experience
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–presentLecturer in Culinary Arts & Gastronomy, Auckland University of Technology
Education
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Auckland University of Technology, Master of Gastronomy
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Brandeis University, Bachelor of Arts, Classical Studies
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Brandeis University, Bachelor of Arts, Psychology
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Le Cordon Bleu, California Culinary Academy, Associate of Occupational Studies, Culinary Arts
Contact Dianne for
- General
- Media request
- Speaking request
- Consulting / Advising
- Research collaboration
- Research supervision
- LinkedIn: diannejma
- Article Feed
- ORCID
- Joined
