Virginie Amilien

Virginie Amilien is a Research Professor at Oslo Metropolitan University (OsloMet), affiliated with the Centre for Welfare and Labour Research and specifically the Consumption Research Norway unit, where she focuses on sustainable textile and food consumption. Her office is located at Stensberggata 26, 0170 Oslo, and she can be reached at virginie.amilien@oslomet.no.

Dr. Amilien is a cultural studies researcher specializing in food culture and consumption practices. After completing her PhD in Scandinavian Culture on Norwegian folktales at the University of Sorbonne-Paris IV, France in 1994 (with scholarship support from University of Oslo), she has worked at the National Institute for Consumption Research in Norway since 1999. Her research spans multiple disciplines including social anthropology, cultural history, humanities, social sciences, sociology, economics, and cultural studies.

Her primary research interests include Norwegian food culture, national identity, food systems in tourism, food practices, food consumption, culture of consumption, the Norwegian adaptation of Halloween, food and migration, and particularly local and terroir food products. She has been instrumental in developing food studies in Norway, co-editing "The cultivated food," the first Norwegian anthology about food culture (2007) with Erling Krogh, and has been heavily involved with the international scientific journal "Anthropology of Food" since 2000.

Dr. Amilien's recent publications demonstrate a consistent focus on geographical indications, sustainable consumption, food democracy, and the cultural dimensions of food practices. Her work bridges academic research with practical applications in food policy and cultural preservation, particularly examining how traditional food practices interact with modern consumption patterns and sustainability concerns.

She has participated in numerous significant research projects including FOOD2GATHER (investigating food's role in creating public spaces), IMAGINE (studying imaginaries of sustainable futures), and Strength2Food (assessing impacts of sustainable food chains). Her scientific contributions include 50 scientific publications, 1 textbook, 18 research reports, and 87 dissemination activities, showing her commitment to both academic rigor and public engagement with food culture topics.