Alissa Timoshkina is a London-based food writer and historian specialising in Eastern European food culture. Originally from Siberia, Alissa comes from a Ukrainian-Jewish lineage, with her family history forming an important part of her culinary writing. Alissa holds a PhD in Soviet film and Holocaust history, however, her love of cooking pulled her away from an academic career. Since 2015 she’s been curating and hosting immersive dining experiences, offering cooking classes and authored two cookbooks ‘Salt and Time’. In response to Russia’s invasion of Ukraine, Alissa initiated a global fundraising campaign, #CookForUkraine which raised over £2.5 million. Her new cookbook “Kapusta: vegetable-forward recipes from Eastern Europe” was punished earlier this year.