Description: Discover how geography, history, and culture have shaped food of the "land down under."
Brief description: Roger Haden trained then worked as a chef, a career that included a stint with the Australian High Commissioner in London. He completed his doctorate on the subject of sensory taste in 2004 and went on to teach gastronomy at the University of Adelaide, South Australia, before joining French gastronomic icon Le Cordon Bleu. There he continued teaching, but also developed undergraduate and master's programs in food entrepreneurship and gastronomic tourism. Acting as an ambassador, he has travelled the world helping teaching staff and organizations meet their education goals. He wrote Food Culture in the Pacific Islands (2009).