Skip to main content

Search NYU Steinhardt


Krishnendu Ray

Associate Professor, Food Studies

Nutrition and Food Studies


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).

Selected Publications

  • 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)


Food Studies

The Food Studies program explores the cultural, historical, and sociological aspects of food and food systems.

Read More