Kelly Donati is an ethnographer in gastronomy and agriculture. Her doctoral dissertation, completed in 2017, developed the concept of multispecies gastronomy which explores the convivial and lively co-productive collaborations between humans and nonhumans in small-scale farming practice. She has published in the areas of multispecies gastronomy, community gardens, farmers markets, the politics of Slow Food and the development of food studies pedagogy. Kelly developed and currently lectures in Australia’s first Bachelor of Food Studies and Master of Food Systems and Gastronomy at William Angliss Institute and is the founding Chairperson of Sustain: the Australian Food Network, a not-for-profit organisation which undertakes food system policy work for local government and beyond.
RCC Research Project: Multispecies Gastronomy: Entangled Worlds of Food and Farming in the Capitalocene
- "‘Herding is his favourite thing in the world’: convivial world-making on a multispecies farm." Journal of Rural Studies 66 (2019): 119–129.
- with Lilly Cleary and Nick Rose. "Cultivating the critical food artisan: the emergence of an undergraduate food studies program in Australia." Victorian Journal of Home Economics. 54, no. 1 (2016): 24–29.
- "The convivial table: Imagining ethical relations through multispecies gastronomy." The Aristologist: An Antipodean Journal of Food History 4 (2014): 127–143.
- with Jane Dixon, Lucy Pike, and Libby Hattersley. "Functional foods and urban agriculture: two responses to climate change related food insecurity." New South Wales Public Health Bulletin 20, no. 1&2 (2009): 14–18.
- "The pleasure of diversity in Slow Food’s ethics of taste." Food, Culture and Society 8, no. 2 (2005): 228–242.