Tanita is a graduate in Anthropology of Food (MA) committed to food writing and R&D that contributes to environmental, economic, and social sustainability from concept to production. Her career in food began as a ‘Jamu Gendong’ (herbalist focused on making traditional Indonesian medicinal concoctions), which led to the publication of her first cookbook, after which she became a chef. Her immersion in multiple cultures throughout childhood, combined with depth and diversity in experience across the food industry, has fostered her unique transcultural perspective and holistic approach to innovation regarding the future of food.
