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 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).

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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

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

http://www.theatlantic.com/business/archive/2016/07/the-future-is-expensive-chinese-food/491015/

http://blogs.scientificamerican.com/food-matters/give-me-your-tired-your-poor-your-cuisine/

http://www.sandiegouniontribune.com/news/2016/aug/22/food-prices-data-video/

http://qz.com/657013/what-americans-are-willing-to-pay-for-ethnic-restaurant-food-reveals-some-pretty-deep-prejudices/

https://www.washingtonpost.com/lifestyle/food/americans-need-to-stop-being-defensive-about-their-food-culture/2016/03/21/44008e86-eb88-11e5-a6f3-21ccdbc5f74e_story.html

http://www.wnyc.org/story/hierarchy-taste-why-some-cuisines-are-more-expensive-others/

http://www.littleindia.com/life/21058-the-spice-is-right.html

http://www.npr.org/sections/thesalt/2016/04/09/472568085/why-hunting-down-authentic-ethnic-food-is-a-loaded-proposition

http://www.wnyc.org/story/other-peoples-food-part-2/

http://www.haaretz.co.il/news/world/america/.premium-1.2972116

https://www.bostonglobe.com/lifestyle/food-dining/2016/05/02/putting-identity-politics-table/kTcECvVFdKDop8dNqsulmL/story.html

http://theplate.nationalgeographic.com/2016/05/04/how-italian-cuisine-became-as-american-as-apple-pie/

http://www.livemint.com/Leisure/dY7ApdJSp3VC8IeLSR2pmM/A-new-Little-India.html

http://www.sporkful.com/other-peoples-food-part-1/

http://www.kcrw.com/news-culture/shows/good-food/the-ethnic-restaurateur-artichokes-the-food-of-oman

https://www.washingtonpost.com/news/wonk/wp/2016/04/22/the-great-ethnic-food-lie/

http://www.foodpolitics.com/2016/04/weekend-reading-krishnendu-rays-the-ethnic-restaurateur-bloomsbury-2016/

http://heritageradionetwork.org/podcast/ethnic-restaurateurs/

https://soundcloud.com/theculinarycitizen/episode-16-the-ethnic-restaurateur-with-dr-krishnendu-ray

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http://www.theguardian.com/lifeandstyle/2016/feb/19/chai-latte-the-all-conquering-beverage-causing-a-storm-in-a-coffee-cup

http://www.theepochtimes.com/n3/1967443-ethnic-food-trend-why-gochujang-and-ghost-pepper-are-hot-items/

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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Here are some links to more academic evaluation of his work:

https://foodanthro.com/2016/06/20/review-the-ethnic-restaurateur/

http://www.southernfoodways.org/what-were-reading-the-ethnic-restaurateur/

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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.

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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.

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