Global Gastros - a project by the nonprofit Institute for Culinary Preservation & Research - is dedicated to the preservation of diversity in our world’s food systems. We work to preserve this diversity by studying and promoting traditional recipes, indigenous ingredients, and unique culinary traditions.

We believe diversity is one of the greatest strengths of the human species and it must be protected. By studying, preserving, and especially promoting unique and traditional food cultures around the world, we hope to ensure that this diversity is passed down to the next generation.

 
 
 
 

Learn More About the
Preservation of Culinary Heritage

 
The Invention of Cooking: Literally What Makes Us Human

The Invention of Cooking: Literally What Makes Us Human

The Role of Food in Human Culture

The Role of Food in Human Culture

The Modern Destruction of Food Culture

The Modern Destruction of Food Culture

Beyond Heirloom Seeds and Into the Kitchen

Beyond Heirloom Seeds and Into the Kitchen

How our adaptive diets let us conquer the world

How our adaptive diets let us conquer the world

Food Culture and Climate Change

Food Culture and Climate Change

Food Culture and Conflict

Food Culture and Conflict

Food Culture and Globalization

Food Culture and Globalization

No one who cooks, cooks alone. Even at her most solitary, a cook in the kitchen is surrounded by generations of cooks past...
— Laurie Colwin
 
 

Our Founders

 
Chelsea Rae Schmidt Executive Director

Chelsea Rae Schmidt

Executive Director

Trained as an anthropologist, Chelsea has spent the majority of her professional career traveling the world, seeking to understand the universal human connection to food. She is fascinated by the role of food in society - not just as something we eat to survive but as something that winds itself into our very being, defines our cultures, and connects us across generations.

Jaime Torregrosa Correa Director of Culinary Operations
 

Jaime Torregrosa Correa

Director - Culinary Operations

Originally from Colombia, Jaime completed his culinary degree in Buenos Aires and since then has traveled far & wide, studying with top chefs across the globe. He believes the best knowledge comes from traveling to the source - whether that means moving to Cusco, Peru to study Peruvian cuisine or to northern Sweden for a introduction to the New Nordic food movement.