Tracy Berno | |
|---|---|
 Berno in 2015 | |
| Academic background | |
| Alma mater | University of Canterbury |
| Academic work | |
| Discipline | gastronomy |
| Institutions | Lincoln University Auckland University of Technology |
| Main interests | sustainable food systems,gastronomy and tourism |
Tracy Berno is a New Zealand academic,specialising in cross-cultural psychology and food. As of 2022 she is a full professor of the culinary arts in the School of Hospitality and Tourism at Auckland University of Technology.
Berno has a BA with honours in psychology from Vassar College,and an MA in psychology from the University of Canterbury. She completed a PhD in psychology in 1995 and also has a postgraduate tertiary teaching certificate from the University of the South Pacific. [1] Berno worked as Planning Director and a lecturer in tourism at Lincoln University, [2] and in 1996 was awarded an Excellence in Teaching award. The citation noted Berno's skill in making the learning process of quantitative social science research methods enjoyable. [3] Berno moved to Auckland University of Technology,rising to full professor in January 2022. [4] [1] She is also an adjunct professor at the University of the South Pacific. [5] [6] Her research centres on sustainable food systems,and a "food-lab approach" to socially and economically sustainable development. Berno founded Pacific Food Lab-Aotearoa (PFL-A),which is a partner organisation to Pacific Food Lab-New Caledonia. [5]
Berno has co-authored three award-winning books on "agriculture,culture,cuisine and tourism development in the South Pacific and Asia". [5] Meʻa Kai:The Food and Flavours of the South Pacific,which Berno co-authored with Robert Oliver and Shiri Ram,was awarded the Best New Zealand Cookbook and the Cookbook of the Year award in the Gourmand World Cookbook Awards in 2010. [7] [8] [9] Berno contributed to Hiakai:Modern Māori Cuisine with chef Monique Fiso,with research on the origins of Māori cuisine. Hiakai won the best illustrated non-fiction award at the 2021 Ockham New Zealand Book Awards. [10] Meaʻai Samoa:Recipes and Stories from the Heart of Polynesia was another collaboration with chef Robert Oliver and photographer Shiri Ram,it won the "Best authors and chefs award" in the Gourmand World Cookbook Awards of 2014. [11]
Auckland University of Technology is a university in New Zealand, formed on 1 January 2000 when a former technical college was granted university status. AUT is New Zealand's third largest university in terms of total student enrolment, with approximately 29,100 students enrolled across three campuses in Auckland. It has five faculties, and an additional three specialist locations: AUT Millennium, Warkworth Radio Astronomical Observatory and AUT Centre for Refugee Education.
The Ockham New Zealand Book Awards are literary awards presented annually in New Zealand. The awards began in 1996 as the merger of two literary awards events: the New Zealand Book Awards, which ran from 1976 to 1995, and the Goodman Fielder Wattie Book Awards, which ran from 1968 to 1995.
The cuisine of New Zealand is largely driven by local ingredients and seasonal variations. As an island nation with a primarily agricultural economy, New Zealand yields produce from land and sea. Similar to the cuisine of Australia, the cuisine of New Zealand is a diverse British-based cuisine, with Mediterranean and Pacific Rim influences as the country has become more cosmopolitan.
Annabel Rose Langbein is a New Zealand celebrity cook, food writer and publisher. She has published over 30 cookbooks, and co-produced three seasons of her award-winning television series, Annabel Langbein The Free Range Cook, which launched on the TV One network in New Zealand and has since screened in more than 90 countries.
Ken Albala is an American food historian, chef, author, and a professor of history at University of the Pacific. He has authored or edited 27 books on food and co-authored "The Lost Art of Real Cooking" and "The Lost Arts of Hearth and Home."
Damon Ieremia Salesa is a New Zealand academic. Of Samoan descent, he is the first Pacific person to hold the position of vice-chancellor at a New Zealand university.
Nadia Rui-chi Lim is a New Zealand celebrity chef, entrepreneur, food writer and television personality. Lim is known as the self-proclaimed "Nude Cook" as an advocate of natural, unprocessed foods, and for creating healthy, nutritious recipes by putting a health focus behind food, which is influenced by her background as a clinical dietitian.
Bethany Kehdy is a Lebanese-American culinary expert, cookbook author and beauty pageant titleholder. She specializing in the cuisines of the Mediterranean, Middle East and North Africa.
Helen May Leach is a New Zealand academic specialising in food anthropology. She is currently a professor emerita at the University of Otago.
Julie Le Clerc is a New Zealand food writer, chef, caterer, restaurateur and a presenter on TV food shows.
Monique Tumema Fiso is a New Zealand chef and author known for her contribution to the revival of Māori and Polynesian cuisine.
Regina Aurelia Scheyvens is a New Zealand development academic, and as of 2019 is a full professor at Massey University. Her research focuses on the relationship between tourism, sustainable development and poverty reduction, and she has conducted fieldwork on these issues in Fiji, Vanuatu, Samoa, the Maldives and in Southern Africa. She is also very interested in gender and development, sustainable livelihood options for small island states, and in theories of empowerment for marginalised peoples.
Nawal Nasrallah is a U.S.-based Iraqi food writer, food historian, English literature scholar, and translator from Arabic into English. She is best known for her cookbook featuring Iraqi cuisine, entitled Delights from the Garden of Eden, and for editions of medieval Arabic cookbooks, including Annals of the Caliphs’ Kitchens, an annotated translation of the tenth-century, Abbasid-era cookbook Kitab al-Tabikh by Ibn Sayyar al-Warraq. She has won numerous awards for her writing and her translations.
Ella Yvette Henry is a New Zealand Māori academic, affiliated with Ngātikahu ki Whangaroa, Ngāti Kuri, and Te Rārawa iwi. In June 2022 she was appointed a Member of the New Zealand Order of Merit (MNZM) for services to Māori, education and media. As of 2022 she is a full professor in the business school at Auckland University of Technology, specialising in Māori media.
Gorontalese cuisine or Gorontalo cuisine is a genuine cuisine and taste of the Gorontalese People of Gorontalo Peninsula, Northern part of Sulawesi island, Indonesia. It is also known as Hulontalo cuisine by perantauan (migrating) Gorontalo people after "Hulontalo", the local language name for Gorontalo.
Murray Neville Thom is a New Zealand businessman and music producer. He is best known for his collaboration with pianist Carl Doy, which resulted in their Together 10-CD collection being featured as one of Oprah's Favorite Things of 2002. Locally, his production company, Thom Productions is best known for the 12x platinum Great New Zealand Songbook and The Great New Zealand Cookbook, which have also been released in numerous versions for other countries.
Heike Annette Schänzel is a German–New Zealand academic, and is a full professor in the School of Hospital and Tourism at the Auckland University of Technology, specialising in research on gender and family issues in tourism.
Hannah Buckley is a New Zealand ecologist, and is a full professor in the school of science at the Auckland University of Technology, specialising in biological variation in community ecological diversity through time and space.
Candice Amanda Harris is a New Zealand academic, and is Professor of Management at Auckland University of Technology, specialising in employee career experiences, gendered experiences in both paid and unpaid work, academic careers and women's careers.
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