Faculty

Krishnendu Ray

Associate Professor, Food Studies; Department Chair

Krishnendu Ray

Phone: 212-998-5530
Email:

Krishnendu Ray received his Ph.D. in Sociology from SUNY Binghamton in 2001. He holds a master’s degree in Political Science from Delhi University, India. Prior to joining the NYU faculty in 2005, Krishnendu was a faculty member and an Associate Dean for Curriculum Development at The Culinary Institute of America (CIA).

A food studies scholar, he is the author of The Migrant’s Table: Meals and Memories in Bengali-American Households (Temple University, 2004). He co-edited Curried Cultures: Globalization, Food and South Asia (University of California Press, 2012). His most recent monograph is The Ethnic Restaurateur (Bloomsbury 2016) = http://www.amazon.com/The-Ethnic-Restaurateur-Krishnendu-Ray/dp/085785836X

He has written several book chapters and articles such as:

"Exotic Restaurants and Expatriate Home Cooking" in David Inglis and Debra Gimlin, eds., The Globalization of Food (Oxford: Berg, 2009).

“Nation and Cuisine: The Evidence from American Newspapers ca. 1830-2003,” Food & Foodways, 16, 4 (August 2008): 259-297.

“Domesticating Cuisine: Food and Aesthetics on American Television,” Gastronomica 7, 1 (Winter 2007): 50-63.

“Ethnic Succession and the New American Restaurant Cuisine,” in David Beriss and David Sutton, eds., The Restaurants Book: Ethnographies of Where we Eat (Oxford: Berg Publishers, 2007).

“Why do Ethnic Restaurants Have Terrible Service?” Gastronomica 3, 3 (Summer 2003): 1-7.

A few recent articles are:

“Fed by the Other. City Food and Somatic Difference,” Groniek. Eetcultuure (2015) No. 202, pp. 67-84;

“The Immigrant Restaurateur and the American City,” Social Research 81, 2 (Summer 2014), pp. 373-396; and

“Disreputable Cuisine and Circuits of Masculinity,” Himal South Asia (April 2013) 26, 2, pp. 26-42.

He serves on the editorial board of the journals: Food, Culture & Society; Gastronomica; Contemporary Sociology; and Loukik.

Here are a couple of links to his current work as reported in the media:

http://www.huffingtonpost.fr/krishnendu-ray/gout-labeur-et-ethnicite_b_8520040.html

On "ethnic" food: https://www.washingtonpost.com/lifestyle/food/why-everyone-should-stop-calling-immigrant-food-ethnic/2015/07/20/07927100-266f-11e5-b77f-eb13a215f593_story.html

On Breakfast for Kids: Rise & Shine (in NYT) http://www.nytimes.com/interactive/2014/10/08/magazine/eaters-all-over.html

http://www.npr.org/2014/10/12/355633672/the-new-food-tv-the-era-of-julia-child-packed-its-knives-and-went

http://www.nytimes.com/2008/01/13/nyregion/thecity/13indi.html?pagewanted=all

http://www.salon.com/2010/02/26/food_network_krishnendu_ray/

http://online.wsj.com/article/SB10000872396390444506004577615281127812456.html

http://www.heritageradionetwork.com/episodes/3590-Taste-Matters-Episode-69-Meals-Memories

Meatpaper (in Washington Post)

http://www.washingtonpost.com/wp-dyn/content/article/2008/04/14/AR2008041402399.html

Christian Science Monitor

http://www.csmonitor.com/USA/Society/2011/0709/America-s-new-culinary-renaissance

Times of India

http://articles.timesofindia.indiatimes.com/2011-06-22/food-reviews/28352861_1_food-cooking-krishnendu-ray

Macleans.ca

http://www2.macleans.ca/tag/taste/

The Grid-Canada

http://www.thegridto.com/life/food-drink/amaya-the-curry-kings/

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