While training in the broader field of Modern Europe, my research interests center on French gastro-culinary history. Looking at French cuisine through a cultural and social lens, I examine the role of food in the construction of French identity. Not content solely examining baguettes and Burgundy wines, I aim to situate Modern French foodways into a transnational framework.
Educational Background: B.A. History (Michigan State University)
Fields: Modern Europe, Food & Alcohol
Research Language: French
Advisor: Ronen Steinberg
Office Hours: Tuesdays (12:30-1:30 pm) & Wednesdays (1:00-2:00 pm)