Associate Professor, Food Studies; Department Chair
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 Acting 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 (with Tulasi Srinivas) Curried Cultures: Globalization, Food and South Asia (University of California Press, 2012). His most recent monograph is The Ethnic Restaurateur (Bloomsbury 2016).
He serves on the editorial board of the journals: Food, Culture & Society; Gastronomica; Contemporary Sociology; and Loukik.
Here is a link to his Presidential Address to ASFS 2015 in the newsletter http://www.food-culture.org/wp-content/uploads/2015/10/ASFS_Newsletter_2_Sept_15.pdf
Link to coverage of the Presidential Address to ASFS 2016 in the newsletter http://www.food-culture.org/wp-content/uploads/2011/06/ASFSNewsletter4Sept16_Final.pdf
Here are a couple of links to his current work as reported in the media:
On Breakfast for Kids: Rise & Shine (in NYT) http://www.nytimes.com/interactive/2014/10/08/magazine/eaters-all-over.html
Meatpaper (in Washington Post)
Christian Science Monitor
Times of India
Here are some links to more academic evaluation of his work:
He has written several book chapters and articles such as:
"Rescuing Taste from the Nation: Oceans, Borders and Culinary Flows" http://gcfs.ucpress.edu/content/ucpgastro/16/1/9.full.pdf
"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.