Pablo Orduna
Cargo de docencia:
Profesor BCC
Titulación:
Descripción Bio.
Ph.D. in Modern History from the University of Navarra. He has worked as a teacher at that institution, as an international lecturer at the University of California, Santa Barbara (UCSB), as a faculty member at the Universidad Internacional de la Rioja, and at the Faculty of Gastronomic Sciences within Basque Culinary Center. He has conducted research as a grant recipient from the CSIC and the José Miguel de Barandiarán Foundation. He enjoyed a research stay at the Center of Basque Studies at the University of Nevada, Reno (USA). He belongs to various associations in the fields of History, Ethnography, and Anthropology, of which he is an active member. He continues his ethnological research with the Etniker Ethnographic Studies Group. Since 2016, he has been a member of the Editorial Board of the journal Cuadernos de Etnología y Etnografía de Navarra. Since 2020, he has been a member of the Editorial Board of the International Journal of Gastronomy and Food Science.
Formación en BCC
Área formativa
Docencia en BCC
Experiencia profesional
Ph.D. in Modern History from the University of Navarra. He has worked as a teacher at that institution, as an international lecturer at the University of California, Santa Barbara (UCSB), as a faculty member at the Universidad Internacional de la Rioja, and at the Faculty of Gastronomic Sciences within Basque Culinary Center. He has conducted research as a grant recipient from the CSIC and the José Miguel de Barandiarán Foundation. He enjoyed a research stay at the Center of Basque Studies at the University of Nevada, Reno (USA). He belongs to various associations in the fields of History, Ethnography, and Anthropology, of which he is an active member. He continues his ethnological research with the Etniker Ethnographic Studies Group. Since 2016, he has been a member of the Editorial Board of the journal Cuadernos de Etnología y Etnografía de Navarra. Since 2020, he has been a member of the Editorial Board of the International Journal of Gastronomy and Food Science.