Year in Program: 2
Fields: U.S. Food & Labor History, African American History, 20th Century Migration
+ M.A. in Gastronomy from Boston University (2018)
+ Master’s Certificate in Economic Development via Tourism Management from Boston University (2017)
+ B.A. in History; B.A. in International Relations from Grand Valley State University (2010)
Advisor: Helen Veit
Committee: Lisa Fine, LaShawn Harris, Kirsten Fermaglich
My professional and academic paths converged in 2015 when I began my Master’s in Gastronomy at Boston University. At that point I was able to intellectualize the experiences I gained from over a decade spent working as a server, bartender, manager, and prep cook in the restaurant industry. A keen interest in spirits led me to investigate the sustainability of the Kentucky Bourbon Trail as a culinary tourism asset.
Today, my academic interest is on Michigan and the Great Lakes Region as a whole. My dissertation topic is Restaurant Workers in Michigan. By collecting oral histories I hope to investigate the centrality of restaurants in peoples’ lives as well as the ways that migrants have used food as a way of creating space for themselves in their new home.
IAH 201 American Diasporas, Fall 2018
HST 220 History of Food and Alcohol, Spring 2019
HST 320 Michigan History, Summer 2019 & Fall 2019