Clinical Associate Professor of Food Studies; Director, Graduate Program in Food Studies
Jennifer Schiff Berg graduated from the Department of Nutrition, Food Studies and Public Health at New York University with a master's degree in Food Service Management in 1996 and a Ph.D. in Food Studies in 2006. She has taught numerous courses in the Department since 1990 and now serves as the director for the Graduate Program in Food Studies and Food Management.
With a focus on the intersection of food, culture, and identity, she conducts her own research on Jewish American foodways. Her dissertation, entitled From Pushcarts Peddlers to Gourmet Take-Out: New York City's Iconic Foods of Jewish Origin, 1920 to 2005, examines the history and symbolic significance of New York's iconic foods of Jewish origin. Recent and forthcoming publications include co-editing Questione di Gusti: A Matter of Taste, for Gambero Rosso, a book chapter for The Encyclopedia of Jews in American Culture, a forthcoming essay on New York City's icon foods for Gastropolis: Food and New York City and several encyclopedia entries on subjects ranging from “pizza” to “food studies.”
Berg serves as the treasurer for the Association for the Study of Food and Society, an international organization dedicated to an interdisciplinary discourse on the role of food in culture and society and advisory board member for the American Institute of Wine and Food. She co-chair Days of Taste, a yearly farm-to-table program for 2000 New York City public School students. She is a certified Greenmarket tour guide and tour market trainer for the New York City Council on the Environment.
- B.S. Cornell University 1984, Hotel Administration
- M.A. New York University 1996, Food Service Management
- Ph.D. New York University 2006, Food Studies
Grants and Awards
- 2007: Faculty of the Month- NYU Residential Education
- 2005: Investigator- $99,000 grant- New York City Department of Health and Mental Hygiene- Exploring and developing nutrition and food guidelines for public day care centers
- 2006: Steinhardt Curriculum Challenge Grant
- 2000: Nominated for School of Education- Excellence in Teaching Award
- 1997: Carol DeGuadenzi Memorial Scholarship for PhD Students
- 1998: American Institute of Wine and Food - Andre and Simone Soltner
- 1993: Graduate Teaching Fellow
- 1993: National Prepared Frozen Foods
- 1993: Les Dames d'Escoffier
- 1994: Network of Executive Women in Foodservice
- Food and cultural identity
- Immigration studies
- Eastern European Jewish migration
- New York City ethnic communities
- Social and cultural American history A
- merican agricultural policy
- Farm-to-Table programs for elementary schools
- Berg, Jennifer. (2007). Food in Jewish American Culture. In Paul Buhle (Ed.), Jews and American Popular Culture (Vol. 3, pp. 159-168). Westport, CT: Greenwood Press.
- Berg, Jennifer and Fabio Parasecoli (Eds). (2006). Questione di Gusti (A Matter of Taste). Rome: Gamberro Rosso.
- Berg, Jennifer. (2004). Egg Creams. In The Oxford Encyclopedia of Food and Drink in America (Vol. 1, pp. 423). New York: Oxford University Press.
- Berg, Jennifer. (2001). [Review of the Book The Paradox of Plenty: Hunger in a Bountiful World]. Journal for the Association of Food and Society, 5(1), 63-65.
- Food and Film Food and Society Essentials of Cuisine Food and Nutrition in a Global Society Internship Food and Literature Food and Culture Research Methods: Research Applications
- The Association for the Study of Food and Society - Treasurer and Membership
- American Institute of Wine and Food - New York Chapter - Advisory Board
- K.O.T.O - Know One, Teach One - National Board Member