Anne McBride

Doctoral Student Spotlights

Anne McBride

Food Studies

I chose this Doctoral Program Because:
I wanted to study food from an academic perspective, in an interdisciplinary program that would give me both scholarly rigor and intellectual creativity.
One of the things I enjoy doing in New York City when I'm not being a doctoral student:
Going out to eat
My favorite place to get coffee or eat around NYU:
Otto, Alta
Focus of my research of scholarship:
professional cooking, its mediatization, and its relation to national cuisine
I'm interested in this topic because:
It allows me to combine my professional background with my scholarly interests
Research or scholar I most admire:
Priscilla Parkhurst-Ferguson
Professor who has influenced me the most:
Krishnendu Ray
Research project I've most enjoyed working on:
Other than my dissertation, the Experimental Cuisine Collective with Profs. Amy Bentley and Kent Kirshenbaum and Menus and the Media with Prof. Ray
Scholarly presentation of my work I'm most proud of:
I'm proud of all of them, even if some were better than others. The early ones because they meant taking the plunge, the ones more recently because they show evolution and focus
Favorite course as a doctoral student:
Theoretical Perspectives in Food; Dialectical Methods; Nations and Nationalism
What I like most about being part of a community of doctoral students:
The intellectual growth that community fosters. The fact that it is both challenging and supportive, that we get to spend so much time debating thoughts and ideas

Background Information

Where you grew up:
Gryon, Switzerland
Career Goals:
Obtaining an academic job
Honors, Awards, and Achievements:
Dean's Grant. I have co-authored four books (Chocolate Epiphany and Bite Size with pastry chef Francois Payard; Culinary Careers with the Institute of Culinary Education's Rick Smilow; and Les Petits Macarons with pastry chef Kathryn Gordon), and published several articles. I was selected as a participant for the European Summer Campus 2009 organized by François Rabelais University and the European Institute for the History and Culture of Food in Tours, France.
Other professional or service activities:
I have been working in the food industry for ten years--the last four as a freelance writer. I write and edit for a variety of trade and consumer media. I am the director of the Experimental Cuisine Collective, a group that was founded by Profs. Amy Bentley in Food Studies and Kent Kirshenbaum in Chemistry and chef Will Goldfarb; I run the day-to-day activities of the organization, which has close to 1500 members. I am also the director of the Center for Food Media at the Institute of Culinary Education. I am an adjunct in the Department of Nutrition and Food Studies. I serve on the boards of the Association for the Study of Food and Society and of the New York Women's Culinary Alliance. I belong to several other professional and academic organizations.