World Cooking Index: COVID-19, Inflation and Other Factors Changing How We Cook

Rimpei Iwata joined Cookpad as CEO in 2016.As President and CEO of Cookpad Global, Rimpei leads the strategic direction for the company and for achieving its mission. He also heads up business development across new areas of focus. Rimpei leads Cookpad’s partnership with Gallup to establish the World Cooking Index, exploring the role that home cooking plays in society.Prior to joining Cookpad, Rimpei spent over 10 years at McKinsey & Company. As a Partner, he led the Retail and Consumer Division in Japan, helping lead companies across Asia, Europe and North America. Rimpei was also part of the Organization Practice, working across sectors as diverse as retail, financial, tech and nonprofit. His primary focus was providing counsel to CEOs on business-wide issues, with a particular expertise in founder-led and mission-driven companies.Rimpei started his career at MUFG in Tokyo.Rimpei has a BA in Economics from Keio University, Japan, and an MBA from the Kellogg School of Management at Northwestern University, U.S. At Northwestern, Rimpei specialized in Ultimate Frisbee as well as Entrepreneurship, Marketing and Finance.

Psyche Williams-Forson, Ph.D., is a Professor and Department Chair of American Studies at University of Maryland. From 2009 to 2012, she served as Director of Graduate Studies. She is an affiliate faculty member of the Women’s Studies, African American Studies and Anthropology Departments and the Consortium on Race, Gender and Ethnicity. Her research and teaching interests include cultural studies, material culture, food, women’s studies, and the social and cultural history of the U.S. in the late 19th and 20th centuries.Psyche’s work on material culture and food has been published in her books Taking Food Public: Redefining Foodways in a Changing World and the award-winning (American Folklore Society) Building Houses Out of Chicken Legs: Black Women, Food, & Power. In the latter, she examines the complexities of Black women’s legacies using food as a form of cultural work. Her new research explores food shaming and food policing in communities of color. Another study focuses on Black women in rural Virginia who worked in the underground economy at a time when few paying jobs other than domestic work were available to them. A third project analyzes Black class and material culture through domestic interiors from the late 19th to early 20th centuries.

David M. Eisenberg, MD, is the Director of Culinary Nutrition and Adjunct Associate Professor of Nutrition at the Harvard T. H. Chan School of Public Health. He is the founding Co-Director of the Healthy Kitchens, Healthy Lives conference, and founding Executive Director of the Teaching Kitchen Collaborative, a group of 51 organizations with teaching kitchens, intended to establish and evaluate best practices relating to nutrition, culinary and lifestyle education.

As Editor-in-Chief, Mohamed Younis leads the Gallup News team. For the past 10 years, Mohamed has led some of Gallup's largest global and regional studies on social, political and economic issues. His research at Gallup has focused on geopolitics and the shifting global order, U.S. foreign policy, state stability, youth employment challenges, and relations between Muslim communities and Western societies.Mohamed provides briefings to world leaders and institutions on Gallup's research and provides expert insights to television, radio and print media worldwide. Since 2012, Mohamed has led Gallup's initiatives on situational intelligence and open-source monitoring. He leads a team of strategic advisers who monitor and consult on real-time geopolitical shifts around the world.