He is currently the Book Review Editor for Food, Culture and Society. His food-related research has been published in AgBioForum, Contexts, Food, Culture & Society, Food Policy, Gastronomica, The International Journal of Public Opinion Research, and Risk Analysis. His first book manuscript, What’s So Controversial about Genetically Modified Food?, is under-contract with Reaktion Books. He is currently developing his next book, tentatively titled Concrete Terroir: How Aesthetic Cooperation Shapes a City’s Dining Scene, which focuses on the evaluative process of restaurant reviewing, the aesthetic experiences of fine dining, and the role of place. He was elected to the board in 2015, and organized the conference in 2017.