who am i
I am a food anthropologist, researcher, and cook with a mission to decolonise the way we think about food. My work dismantles Eurocentric narratives and explores food as a form of resistance, survival, and identity. With 18 years of experience in the food industry and hospitality across five countries, I bring a radical, intersectional lens to food history, culinary traditions, and sustainability. Unlike traditionally trained chefs, my expertise comes from lived experience, survival, and hands-on work in kitchens, bars, and cafes worldwide. I have worked as a barista, bartender, waitress, cook, and educator, experiencing the industry from all angles. This unconventional path allows me to connect with food as more than just a means of sustenance — it is memory, resilience, and power.
I hold an MA in Food Anthropology from SOAS University of London and am pursuing a second MA in Interdisciplinary Studies in Social Change at the University of Warsaw. My BA in Far East Studies, alongside hands-on culinary experiences — including an internship at a Michelin-starred Japanese restaurant in Valencia and a food apprenticeship at Bolara60 in Istria, Croatia — allow me to bridge academia with real-world practice. My research and work have taken me through Poland, Japan, the UK, Spain, Croatia, and beyond, deepening my understanding of how food moves through cultures, economies, and power structures.
why this work matters
Food is never just food—it is a tool of power, survival, and resistance. Who controls food, controls history. I work to decolonise the harmful narratives embedded in how we see and talk about food and reclaim the stories hidden in dishes, ingredients and techniques. Every meal carries the weight of migration, memory, and resilience, and I am trying to uncover these layers.
Beyond research and historical reconstruction, I believe in radical kindness as a form of resistance. I create spaces where everyone is seen, heard, and valued, whether through food, writing, or conversation. My work is about listening deeply, amplifying unheard voices, and ensuring that food is a site of connection—not exclusion.
who i work with
I collaborate with cultural institutions, museums, food brands, independent chefs, publishers, journalists, and anyone invested in food justice and storytelling. If you need historical research, a fresh take on food writing, or a speaker who can challenge mainstream narratives—I can help.
what i offer
📌 Freelance Writing
I write about food, migration, history, neurodivergence, and cultural identity. My work blends personal storytelling with academic research, making complex topics accessible, engaging, and human.
– decolonising food history: challenging colonial narratives around cuisines and foods
– food & culinary anthropology
– historical recipe reconstruction
– food & identity: how neurodivergence, trauma, and migration shape eating habits
– radical food systems, sustainability & food justice
– personal essays & memoir writing: lived experiences through the lens of food
📌 Consulting & Research
With a background in food anthropology, culinary history, and accessibility, I offer consulting services to businesses, museums, and publications.
– decolonial culinary research: contextualising food histories beyond Eurocentrism
– historical food research: tracing origins, migrations, and evolutions of cuisines
– neurodivergent accessibility in food & hospitality: making food spaces more inclusive
– recipe development with a cultural and historical lens: ethical, accurate adaptations
– sustainable & ethical food practices: beyond farm-to-table, rooted in justice
– wild foods & traditional cooking techniques
📌 Speaking & Workshops
I give talks and lead workshops on food, culture, history, and sustainability, bringing together lived experience, research, and storytelling.
let’s work together
If you’re ready to create something meaningful, email me at izabidesu@gmail.com
or reach out through @aho.no.toko Instagram page.
This work is about more than food—it’s about reclaiming stories, fighting erasure, and making food spaces more just. If that resonates with you, let’s connect.
aho
aho no toko 