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).
- The Ethnic Restaurateur (Bloomsbury, 2016)
- “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, (Summer 2014), pp. 373-396.
- “Taste, Toil and Ethnicity: Immigrant Restaurateur and the American City,” Ethnologie francaise, (2014) XLIV, p. 105-114.
- “Disreputable Cuisine and Circuits of Masculinity,” Himal SouthAsian (April 2013) 26, 2, pp. 26-42.
- Curried Cultures: Globalization, Food and South Asia (University of California Press, 2012).
- "Dreams of Pakistani Grill and Vada Pao in Manhattan: Reinscribing the Immigrant Body in Metropolitan Discussions of Taste." Food, Culture & Society vol. 13. no. 4 (December 2010).
- "A Taste for Ethnic Difference: American Gustatory Imagination in a Globalizing World." In Globalization, Food and Social Identities in the Asia Pacific Region, ed., James Farrar (Tokyo: Sophia University Institute of Comparative Culture, 2010). (link)