Richard C. Delerins, Ph.D. is a Research Scholar in Bio-Cultural anthropology and Food history at the Ecole des Hautes Etudes en Sciences Sociales (EHESS), Paris. He was a Visiting Scholar at the University of California, Los Angeles (UCLA) from 2007-2012. Dr. Delerins work focuses on cuisine, nutrition and health. His research deals with the concept of “nutritive strategies” : how diets and cuisines are connected to the function of the body including longevity, aging, strength, intellectual capacities and prevention of pathologies (obesity, type 2 diabetes). As a chef, he explores the challenges of 21st century cuisines, preserving the environment and culinary traditions that relate to both identity and migratory patterns and the simultaneously nutrigenomic challenge of feeding our taste buds in consonance with our genes.
Dr. Delerins is currently pioneering a research project on “21st century cuisine, nutrition and genetics in France and the United States” – this project focuses on childhood eating habits, food choices and culinary cultures in families; outcomes include the design of a new generation of school lunch and “culinary education” curriculum for preschoolers and elementary schools.
Richard Delerins’ honors include: Laureate, NIVEA-CNRS Prize for Social Sciences (Nutrition); UCLA Distinguished International Scholar; Fellow, Cordon Bleu Culinary Arts School, Paris; he has lectured and taught at UCLA, UC Davis, Harvard, the Cordon Bleu Culinary Arts School, and the Sorbonne University.