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Krishnendu Ray

Associate Professor, Food Studies; Department Chair

Nutrition and Food Studies

212-998-5530

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)

Programs

Food Studies

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