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The first and only conference dedicated to building the Internet of Food.
This year’s themes:
Collecting global generational food wisdom at scale.
Sustainability: Innovation: Discovery
avatar for Louis Grivetti

Louis Grivetti

UC Davis, Department of Nutrition
Professor of Nutrition, Emeritus
Dr. Grivetti graduated from Berkeley in 1960 with an A.B. in paleontology with academic minors in anthropology and zoology. He continued with graduate school at Berkeley in fall, 1960, and received his MA in paleontology in June, 1962. Following graduation, he was
commissioned Lieutenant j.g. in the United States Public Health Service and served on active duty in Cincinnati, Ohio. After discharge in 1964, he joined Vanderbilt University, Division of Nutrition, Department of Biochemistry, as a research field assistant. Between 1964-1970, he was
a member of the Vanderbilt nutrition team headed by Professor William J. Darby that conducted zinc-related research in the Egyptian delta and at Vanderbilt University, Nashville..
In Fall 1970, he entered the Ph.D program in geography at UC Davis and combined the geography required coursework with an additional 30+ units in nutrition, food science, and other food-related courses During 1973-75 he conducted his Ph.D. fieldwork research in the eastern Kalahari Desert, Republic of Botswana. His geography- and nutrition-related dissertation
research considered the question how the baTlokwa ba Moshaweng, a hunting-gathering/agro-pastoral society of the eastern Kalahari, survived eight years of drought (1965-1973) but maintained their overall sound nutritional status.
Dr. Grivetti received his Ph.D in 1976 and the same year joined the UCD Departments of Nutrition and Geography. Through the years, his geography and nutrition research has focused on human food patterns and cultural decisions influencing nutritional status of individuals and
groups, whether from contemporary or historical perspectives. He and his students have conducted field research in the United States, as well as Africa, Asia, and Europe.
He is past Chair of the Graduate Group in Nutrition, and Graduate Group in Geography at UCD. He has served previously on the Editorial Board of the Cambridge World History of Food Project and two professional journals: Ecology of Food and Nutrition, International Journal of
Food Sciences and Nutrition. Currently he serves as Contributing Editor to Nutrition Today and is Associate Editor with the Journal of Ethnobiology and Ethnomedicine.
Since his retirement in 2007, he joined a team of scholars who use analytical tools to identify food-related residues on the surface of ancient pottery. Their research has identified the earliest positive residues of human cacao use in the Americas, samples dating to c. 3,500 BCE.

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