Carlos Yescas Joins the Food Studies Advisory Board

  • 2016-10-26

The Advisory Board plays a vital role in shaping the Food Studies Research Network - from attending conferences, suggesting speakers and themes, to serving as editors of the journal and curators of the book imprint. We are honored to welcome our newest member - Carlos Yescas.

Carlos’ career in cheese began at Sheridan’s Cheesemongers where he worked the counter and sold from a stand at the weekend Galway Farmer’s Market (Ireland.) Since 2009, he has served as one of 14 supreme judges at the World Cheese Awards, in 2011 he was inducted as a member of the Guilde Internationale des Fromagers and in the summer of 2016 he was named a Compagnon of the Confrérie du Gruyère.

At New York University's Food Studies department he taught a graduate level class on food regulation and law. In addition, he has conducted extensive doctoral research on the principals and regulations of cheese at the New School for Social Research.

As an entrepreneur, Carlos co-founded Lactography, the first artisan cheese distribution company in Mexico, and, in 2014, opened QuesoStore, in Mexico City. Carlos’ book on Mexican cheese traditions, Quesos Mexicanos was published in 2013 by Larousse, and was awarded second place for best cheese book at the Gourmand Cookbook Awards 2014. Carlos is a frequent speaker on food in a variety of venues, including The Basque Culinary Center, the International Association of Culinary Professionals, Mesamerica, Sobremesa Festival, Roots, as well as the New York Public Library.

Carlos holds a Master of Law from the National University of Ireland, a Master of Philosophy in Politics from the New School for Social Research in New York, and a bachelor’s degree in business from Endicott College in Massachusetts. He previously worked in diplomacy and international relations, in posts at the Consulate of Mexico in Boston, the United Nations Development Programme, and at the International Organization for Migration in New York.

Learn more about the Food Studies Advisory Board here.