PhD in Food Studies

The doctoral program in Food Studies offers an interdisciplinary approach to the study of food in its historical and cultural dimensions. Employing methods from the humanities and social sciences (archival, ethnographic, survey, oral history, statistics, and semiotics), the program prepares students for teaching and research at the university level, as well as in institutions outside academia. In consultation with an adviser and a doctoral committee, students tailor their curriculum to a particular research interest, as well as develop their course of study and their dissertation research.

Current research focuses on themes such as:
  • Professor Amy Bentley's recent work as a food historian focuses on the evolving relationship between food and ideas about health in a hospital setting, and production and consumption in religious communities in the United States.

  • Professor Gustavo Setrini's research focuses on small farmer value chains in Paraguay and the organic and fair trade produce export industries in Peru (on leave 2018-2019).

  • Professor Jennifer Berg's research focuses on iconic Jewish foods and Mexican kitchen workers.

  • Professor Krishnendu Ray's work is on immigrant foodways, ethnic restaurants, and street vending in global cities that address questions of power and cultural difference.

  • Professor Carolyn Dimitri's research examines the economics of policies and private sector efforts designed to address social and environmental costs of food system.

  • Professor Fabio Parasecoli's most recent research focuses on cultural politics, in particular local and traditional foods in the global market, and on food design, including its practical applications on food systems.

  • Professor Mireya Loza's research focuses on immigration history, social movements, racial formations and agricultural labor in an effort to address larger questions about workers and American food systems. 

  • Professor Beth Weitzman's work focuses on the relationship between public policies and health, including programs and policies aimed at improving the food and exercise environments.


For further information, contact:

Carolyn Dimitri
Associate Professor, Food Studies 
Director, PhD Program