Anke Klitzing

Anke Klitzing lectures on food and culture, literature and media (Gastronomy and Food Studies) at the Technological University Dublin. Her PhD, awarded at TU Dublin in 2024, combines food studies, literature and Irish studies and focuses on developing the gastrocritical paradigm – the theory and methodology of understanding the nexus of food and writing. She holds a Postgraduate Certificate in University Learning and Teaching from TU Dublin, an MA in Food Culture and Communication (Promozione e Gestione del Patromonio Enogastronomico e Turistico) from the University of Gastronomic Sciences in Italy and a BA (Hons) in English Literature and Sociology from UCD (Ireland). Her professional experience in Ireland, Italy, and Germany includes restaurant and bar management as well as journalism, communications, and PR in the agro-culinary and NGO sectors. Besides academic publications, she has written on food, literature and society for Irish, German and Italian publications. In 2023, Anke was nominated in the categoy “Early Career Researcher” at the inaugural TU Dublin Excellence in Research and Innovation Awards.

She currently serves as chair of Softball Leinster and on the board of Softball Ireland.

Submissions editor and programme coordinator Dublin Gastronomy Symposium
Organising committee member Food and Drink as… conference series
Editor-in-chief Stirring Words
Editor Journal of Franco-Irish Studies
Production editor European Journal of Food, Drink, and Society
Founding Board Member TU Dublin Centre for Irish Studies
Member Association for Franco-Irish Studies

Food writing, literature, media and communications; gastrocriticism; food culture, history and sociology; literary nonfiction writing in theory and practice; modern Irish and anglophone literature; Irish culture, history and society; academic careers; interdisciplinarity.

Currently teaching:
- Food Writing and Literature (Masters Level),
- Post-Graduate Research Methods (Masters Level),
- Gastronomy and Culture (Masters Level),
- Gastronomy 2: Sociology and Anthropology of Food,
- Gastronomy 3: Food in Culture, Art and Media,
- Gastronomy 4: Political Economy and Ecology of Food