Department of Nutrition, Food Studies, and Public Health

Food Studies

Adjunct Bios

Dan Amatuzzi is the General Manager at Eataly in Manhattan.  His tenure at famed New York restaurants Del Posto, Jean Georges, Babbo, and Otto have shaped the foundation of his food and wine experiences and expertise.  His personal blog, wineforthestudent.com, is based on wine and spirits education, featuring interviews with winemakers, regional grape descriptions, and wine recommendations.  He is the wine half of the formidable duo called, Grove and Vine, a premium education service offering up-scale olive oil and wine seminars.  Dan's most popular publication, A First Course in Wine, is a comprehensive guide to understanding and enjoying wine (Race Point Publishing, 2013).  In 2011, Zagat named Dan as one of New York’s rising "30 under 30" culinary stars, and in January 2013, Forbes named Dan as one of the nations "30 under 30" to watch in the food and wine industry.  His works have appeared in various publications and he's been featured in Food and Wine Magazine, The New York Times, The Wall Street Journal, Bloomberg Radio, Cosmo Radio, WGN Chicago, NBC's Today Show, Fox's Good Day New York, and MSNBC's The Cycle, among others.  He holds a MBA degree from the Leonard N. Stern School of Business at NYU.  His most recent publication, How to Host a Wine Tasting Party:  The Complete Kit (Race Point Publishing, 2014), is a comprehensive kit for the enthusiastic wine tasting host.  He is an honorary member of the International Order of Disciples of Escoffier.

Scott Barton 
is a doctoral candidate in Food Studies program. He holds a B.F.A. in Metalwork and Jewelry from Washington University. Scott has worked for more than twenty-five years as an Executive Chef, Restaurant and Product Development Consultant, and, Culinary School Teacher. Ebony Magazine named Scott one of the top twenty-five African-African American Chefs. Scott is an alumnus of the School for American Chefs. He has been a fellow of Instituto Sacatar in Salvador da Bahia, Brazil the Tepoztlán Institute for Transnational History of the Americas in Tepoztlán, Mexico and is a fellow of the Brazilian NGO for Afro-Brazilian folkloric cultural heritage practices: Fundaçao Cultural Palmares. Scott’s doctoral work is focused on the intersection of secular and sacred cuisine as a marker of ethnic and cultural identity in Northeastern Brazil, using documentary film and written text.

At NYU Scott has been a TA and has taught a variety of classes, including: Food and Identity, Food Policy, Advanced Foods, Field Trips in Food: Manufacturing, Food and Film, Food Packaging and Design and is on the faculty at the Institute of Culinary Education.

Stefani Bardin
 explores the influences of corporate culture and industrial food production on our food system and the environment. She works with neuroscientists, biologists and gastroenterologists to ground her research in the scientific world. These investigations take the form of single and multi-channel videos, immersive and interactive installations as well as tools for measuring and/or mediating these influences.

She recently completed a Process Space Residency with the Lower Manhattan Cultural Council on Governor’s Island prototyping a bio-sensor that collects microbial data from the environment and was an artist in residence at Eyebeam Art + Technology Center from 2010-2012.  She co-runs an innovative green space in Brooklyn, La Casita Verde, that explores the Food Soil Web through the lenses of design, science, art and technology.  She teaches sustainability design at Parsons The New School For Design, in Food Studies at The New School for Public Engagement and in The Interactive Telecommunications Program (ITP) at NYU.

Ellen J. Fried earned a Master's Degree in Food Studies from NYU. Ms. Fried's food focused professional activities included legal consultant to the Center for Science in the Public Interest, research at the Rudd Center for Food Policy and Obesity, panel and workshop appearances, and multiple journal articles. She currently teaches food laws and regulations in the Department and practices law in New York City.

From California to New York City Laurel Greyson has worked on farms at home and abroad nurturing her interest in all things related to food and agriculture.  Recently, she completed a certificate in ecological horticulture through the Center for Agroecology and Sustainable Food Systems at UC Santa Cruz and also received her MA in Food Systems from New York University.  Currently, Laurel is an adjunct professor at NYU where she teaches a hands-on experiential learning course titled “Introduction to Urban Agriculture”, and also manages the brand new NYU Urban Farm Lab that is connected to the course.   Laurel is also an instructor for Farm School NYC where she teaches Crop Management.  In the future, she hopes to either continue her work as a farm educator in the city, or run a more rural farm operation that brings people closer to their food.  When not farming, Laurel can be found at a yoga class, running through the NYC boroughs, biking across town or day dreaming about summer camping trips, imbibing on a rooftop with friends or planning her next garden project.

Wendy Leynse holds a doctorate in Anthropology and French Studies from NYU, an MA in French Cultural Studies from Columbia University, and a BA in French Linguistics from Cornell University.  Dr. Leynse’s research has focused on child socialization and food habits in France, where she has lived on several occasions, including a year of ethnographic fieldwork funded by Chateaubriand and AIWF in France grants.  An active participant in networks of Food Studies and Anthropology of Food scholars for over fifteen years, she has also published in European Studies and has contributed to Scribner's Encyclopedia of Food and Culture.  Currently, her interests include community efforts related to improving school lunch, school garden projects, farm-to-school programs, and wellness policies in the U.S. and abroad.

Anne E. McBride is the culinary program and editorial director for strategic initiatives at The Culinary Institute of America and the director of the Experimental Cuisine Collective. She is the co-author of three cookbooks with famed pastry chef François Payard, and of Culinary Careers: How to Get Your Dream Job in Food and Les Petits Macarons: Colorful French Confections to Make at Home. She regularly writes on topics related to professional and experimental cooking, including contributions to Food Arts, Gastronomica, the Oxford Encyclopedia of Food and Drink in America, and Food Cultures of the World. McBride is working on her PhD in food studies at NYU and sits on the board of the Association for the Study of Food and Society, the James Beard Foundation Awards Committee, and The Culinary Trust.

Meryl Rosofsky writes and teaches about food, with special expertise in the culture and food systems of New Orleans, the East End of Long Island, and Tuscany. Her writing has appeared in such publications as SaveurGastronomicaThe Organic Wine JournalEdible East End, and NYFoodStory, as well as numerous encyclopedias devoted to food, culture, and sustainability. Meryl earned a Masters in Food Studies from NYU and an MD from Harvard Medical School. She serves on the boards or advisory councils of the Food Book Fair, the Farm to Table International Symposium in New Orleans, and the New York Women’s Culinary Alliance, and is a past board member of the New York chapter of Les Dames d’Escoffier.

Yael Raviv is the Director of Umami food and art festival, a non-profit arts organization bringing together artists and food professionals since 2008. She received her Ph.D from the Department of Performance Studies at NYU in 2002 and has been writing about food and nationalism in her native Israel and about food and art, for a variety of publications.

Irene Sax  was the food editor of Newsday and New York Newsday, reviewed inexpensive restaurants for the Daily News, and has written for Gourmet, Food & Wine, Bon Appetit, Saveur, Martha Stewart Living, Epicurious and Food Arts magazines. In 1995, she was named food editor of the year by the James Beard Foundation, and in 2000 she received the first James Beard Journalism Award for Internet writing.

Christy Spackman earned a Master's in Food Chemistry from the University of Illinois at Urbana Champaign and a Bachelor's in Molecular Biology and Chemistry from Brigham Young University. Before commencing her PhD studies at NYU, she worked in the food industry and as a cellular biologist. Her research focuses on the role of sensorial sciences in shaping how consumers taste and understand foods.  

Kiri Tannenbaum is freelance food writer, editor of the Institute of Culinary Education's newsletter, and a contributing editor at MSN and Hearst's culinary site Delish.com. Since the site’s launch in 2008, her articles have been read by millions of users. Her writings can be found in such publications as Food & Wine, the New York PostTime Out New York, and at numerous websites including Citysearch.com where she previously served as a restaurant reviewer for New York City. She made the switch to food writing after a decade working behind the scenes at entertainment giants MTV, Nickelodeon, and Food Network.

Hans Taparia 
joined New York University Stern School of Business as a Clinical Assistant Professor of Business and Society in September 2014, after having been an adjunct professor at the School since 2011. Professor Taparia teaches courses in social entreprenuership, social impact and professional responsibility and leadership.

Professor Taparia has been an entrepreneur for most of his career. He is a co-founder of Preferred Brands International, a Connecticut-based food company that manufactures a range of natural and organic Indian and Asian meals under the brandTasty BiteTasty Bite is currently the largest and fastest growing brand in its category in North America.

Professor Taparia is also a co-founder of ASG-Omni, a US and India-based management consulting firm and incubator. ASG-Omni was a co-founder of Bangalore-based Tejas Networks, which has grown to become one of the leading optical networking companies in the world.

Professor Taparia has a B.S. in Management Science from the Massachusetts Institute of Technology.

Susan Yager is a diet historian and author of The Hundred Year Diet. America’s Voracious Appetite For Losing Weight (Rodale, 2010), and co-author of Why Men Stop Having Sex (William Morrow, 2008), which deals, in part, with the impact of obesity on sexual dysfunction and image.  She has contributed to The Huffington Post Living section, Edible East End, Valley Table, and the Oxford Encyclopedia of Food and Drink in America. Yager and her work have been featured in the opening segment of CBS Sunday Morningand written about in the New York Times and the Wall Street Journal. She has been interviewed by Dr. Mehmet Oz, Barbara Walters, NPR’s MarketplaceGood Morning America, featured on more than 10 regional NPR segments, and appeared in the HBO series The Weight of the Nation. She received a Master’s Degree in Food Studies from NYU in 2004. 

Carlos Yescas researches how food law and regulation intersect with collective identities through sensory and affective experiences of the nation. He has also published on topics of migration, transnationalism, race/ethnicity, indigeneity and public policy. He is amember of the Guilde Internationale des Fromagers, and one of 14 supreme judges for the World Cheese Awards. 

An advocate for rural producers and responsible business practices, Yescas is frequently invited to speak on food and politics at forums, including Mesamerica 2012, the International Association of Culinary Professionals, and at Culinary Action at the Basque Culinary Center. Published by Larousse, his book Quesos Mexicanos received second place for best cheese book at the Gourmand Cookbook Awards 2014.

Steve Zagor is Dean of Business and Industry Studies at the Institute of Culinary Education in New York. His industry experience includes the development and ownership of a multi-concept restaurant group, owning and operating an award winning limited-service restaurant, and a stint as the General Manager of a $10 million New York City restaurant. Steve has also managed Consulting Services for both Laventhol & Horwath, and later, Coopers & Lybrand.He has appeared on the Food Network, and is often quoted in such media as New York Times, Crain’s New York Business, Forbes, Grub Street, and more.

Geoff D. Zylstra is an assistant professor of history at the New York City College of Technology (CUNY).  His research and writing focuses on the relationship between industrial change and the built environment in nineteenth-century cities such as New York and Philadelphia. Dr. Zylstra has also written on the history of poverty for the House Committee on Ways and Means.  As a member of the Society for the History of Technology, he serves as Chair of Women in Technological History.  He earned his Ph.D. in history from Case Western Reserve University, his master’s degree from the University of Maryland – College Park, and his bachelor’s from Calvin College.