黑料正能量

Christy Shields

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Christy Shields

Associate Professor

  • Department: Communication, Media and Culture
  • Graduate Program(s): Global Communications
  • Office: 
    G-305
  • Office Hours: 
    By appointment

Professor Christy Shields Argel猫s is a cultural anthropologist specializing in the study of food and the senses, principally in France and the United States. Christy听attended public schools in Winthrop Harbor, a small town in Illinois.听 While pursuing her higher education degrees she worked a variety of jobs, from life guard to waitress to substitute teacher to marketing assistant for a perfume manufacturer.听 Later, while researching and writing her PhD in Paris, she worked as a history and geography teacher for an international section of a French public high school, research and administrative assistant at the Ecole des Hautes Etudes en Sciences Sociales. She also worked as an applied anthropology consultant specializing in food and culture projects and taught language, civilization and anthropology at French and American universities.

Christy was originally drawn to questions of food and diet as a means to deal with a rare metabolic disorder. 听Raised largely on industrially produced foods, she first tried to tend to her health by purchasing foods that were low in fat and high in carbohydrates.听 In 1990, she moved to the Jura mountains in eastern France for a study-abroad year and encountered a food model built around local foods, taste, cuisine and commensality. To her surprise, her health improved.听 This foundational experience set her on a path to exploring the relationship between food and culture as an anthropologist and food studies scholar.

In her PhD research, conducted within the frame of a transnational study co-directed by French sociologist Claude Fischler and American psychologist Paul Rozin, she uses discourse and narrative analysis to examine the relationship between food and identity in France and the United States.听 Her article 鈥淚magining the Self and the Other:听 Food and Identity in France and the United States鈥� received ASFS鈥檚 McIntosh Graduate Student Paper Award in 2003.

Christy first started teaching at 黑料正能量 in 2001, and became a full-time faculty member in 2012.听 Over the years, she has developed, taught and co-taught a range of undergraduate and graduate courses in anthropology and communications.听 Because her students are generally engaged in new cultural encounters while at 黑料正能量, Christy integrates a wide range of project-based assignments and study trips in her classes.听 Students use participant observation, interview and sensory-based methodologies.听 They engage reflexively and collaboratively with others in the classroom and in the field.听 Students produce fieldnotes, interview transcripts, autoethnographies, ethnographic films and ethnographic case studies. 听For Christy, anthropology is at its best when it challenges and transforms students鈥� preconceptions about themselves, others and the wider world. 听黑料正能量 (2017) and the Association for the Study of Food and Society (2018) recognized her course 鈥淔ood, Culture and Communication鈥� and its study trip, The Comt茅 Practicum (described below), for its innovative pedagogy and curriculum.听

In recent years, and in collaboration with 黑料正能量鈥檚 Civic Media Lab, Christy carried out a variety of collaborative and participatory projects with her students.听 These projects, co-produced with artists and filmmakers, use food and cuisine as mediums for promoting self-expression, cross-cultural dialogue and civic values. 听The Food without Borders project, carried out in collaboration with Filmmakers without Borders and Maurice Ravel junior high school in Paris, received recognition from the French Ministry of Education when the entire project team was invited to present their film at the 鈥淧remier Festival des Arts de la Sc猫ne et du Go没t鈥� (First Festival of Performing Arts and Taste) in 2018.

For the past decade, Christy has worked with Comt茅 cheese producers in the Jura mountains.听 This project began in 2010 as a pedagogical collaboration with Comt茅 sensory educator Claire Perrot. 听Christy and Claire developed the Comt茅 Practicum, a study trip for 黑料正能量 students using ethnographic and sensory methodologies to examine taste and terroir with Comt茅 cheese producers.听 Building from these experiences, Christy then carried out interviewing and participant observation research from 2013-2016: first, with the jury terroir, a sensory panel consisting of trained volunteer tasters who meet monthly to describe the tastes of Comt茅 cheese; and, second, with sensory educators who use this same tasting practice to communicate Comt茅 in a range of pedagogical events around France.听 In her publications to date, she examines 鈥渢asting place鈥� as a transformative ritual practice that tends to the symbolic, social, cultural and political dimensions of sensory perception.

Following a difficult year of illness during the pandemic, when she momentarily lost the ability to sense or incorporate the very cheese that she had worked on for a decade, Christy set aside her article publications and collaborative projects to focus her energies on a book project, entitled Tasting Place in Comt茅 Cheese.听 This project brings together her experiences 鈥渢asting place鈥� as educator, ethnographer and Franco-American.听 Using reflexive, collaborative and embodied approaches, Christy argues that mindful and shared sensory engagements with our foods, when allied with political models aimed at building and maintaining solidarity, are powerful practices for (re)shaping our personal and collective relationship to foods, as well as our foods and food systems.



Education/Degrees

  • PhD, Social Anthropology and Sociology, Ecole des Hautes Etudes en Sciences Sociales, 2012.
  • DEA, Social Anthropology, Ecole des Hautes Etudes en Sciences Sociales, 2000.
  • MPhil, Cultural Anthropology and French Studies, New York University, 1997.
  • BA, Political Science and French, Northwestern University, 1992.
  • Dipl么me d鈥橢tudes Fran莽aises de l鈥橴niversit茅, Universit茅 de Franche-Comt茅, Centre de Linguistique Appliqu茅, Besan莽on, 1991.

Publications

SELECTED COLLABORATIVE PROJECTS

Madeleine Shorts, 2021-present
A collaboration with film-maker Beth Grannis, and Filmmakers without Borders, is a collection of short food films.听 Filmmakers of all levels are encouraged to seek out and collaborate with, film, and interview another person about a memorable food. Educators are encouraged to use a madeleine short project in their classrooms. The site also features Madeleine Short films produced by students in Christy鈥檚 courses.听

Cuisiner 脿 R茅au (Cooking in R茅au), Summer-Fall 2019
Collaboration with two artists from the association La Rutile and incarcerated men and women at the听Centre p茅nitentiaire du sud-francilien听in听R茅au, France on a collaborative project about cooking and eating together in prison.听 This project produced a cookbook and an art exhibit, both entitled Sal茅 et Sucr茅 / Sans Forchette, Sans Couteau.听

Food without Borders, 2017- 2018
Food without Borders is a collaborative ethnographic film project, co-developed with 黑料正能量-MAGC student Beth Grannis, and involving 黑料正能量 graduate and undergraduate students as well as a 6th grade class at a public junior high school in the 20th arrondissement of Paris (Cit茅 Scolaire Maurice Ravel).听 Through a series of workshops devoted to film and ethnography, the 黑料正能量 team helped the 6th graders through a film project devoted to exploring food, memory and identity.听

The Whole Taste, 2016-2017
Collaboration as faculty advisor on a student film entitled The Whole Taste.听 Undergraduate students Leyla Halabi (2018), Zoe Zissovici (2017) and Samantha Gilliams (2018) joined the Comt茅 Practicum in 2016, and then again in 2017 in order to carry out an ethnographic film project focused on cooperative production and taste education in Comt茅.听 The film was a finalist at the AgriCulture Film Festival 2017 and the Food Film Fest 2018.

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Chapters in Edited Volumes

  • 鈥淭asting Comt茅 Cheese, Returning to the Whole: The Jury Terroir as Ritual Practice鈥�. In Making Taste Public: Ethnographies of Food and the Senses. C. Counihan and S. H酶jlund, eds. Bloomsbury Academic Publishers, 2018.

  • 鈥淭he Comt茅 Aroma Wheel: History of an Invention, Ethnography of a Practice.听 A Look at the Early Years.鈥澨� In Food and Communication. Mark McWilliams, ed. London:听 Prospect Books, 2016.

  • 鈥淎nthropology on the Menu:听 Cultural Perspectives on Food and Taste in Museums.鈥澨� In Food and Museums.听 Nina Levent and Irina Mihalache, eds.听 Bloomsbury Publishing, 2016.
  • 鈥淔lavor Wheel.鈥� 听In The Oxford Companion to Cheese. Catherine W. Donnelly, ed.听 Oxford University Press, 2016. (Book is winner of the James Beard Award, 2017)
  • 鈥淎limentation et Identit茅 Nationale:听 le soi et l鈥檃utre en France et aux Etats-Unis.鈥� In Manger听: Fran莽ais, Europ茅ens et Am茅ricains face 脿 l鈥檃limentation. Fischler, C. and Masson, E., eds.听 Paris: Odile Jacob, 2008.
  • 鈥淐茅l茅brer la fin du sevrage:听 A propos du texte de Jean-Pierre Winter.鈥� L鈥檃rt de nourrir les b茅b茅s. M. Szejer, ed. Paris: Albin Michel, 2008.

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Articles in Journals

  • 鈥淎 cooperative model of tasting: Comt茅 cheese and the jury terroir鈥�.听 Food Culture and Society (Special issue entitled 鈥淪ensory Labor: Considering the Work of Taste in the Food System鈥�), Vol 22 (April 2019): 168-185.

  • 鈥�,鈥� The Anthropology of Food (Special Issue entitled 鈥淢igrations, Food Practices and Social Relations鈥�), December 2010.

  • 鈥溾��, Food, Culture and Society, Vol. 7, No. 1 (2004):14-28. (Winner of the ASFS 2003 McIntosh Graduate Student Paper Award).

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Co-Authored Articles in Journals

  • Rozin, P., Fischler, C., Shields-Argel猫s, C., 鈥淎dditivity dominance:听 Additives are more potent and more often lexicalized across languages than are 鈥榮ubtractives鈥�,鈥� Judgement and Decision Making, Vol. 4, No. 6 (October 2009): 475-478.

  • Rozin, P., Fischler, C., Shields-Argel猫s, C and Masson, E., 鈥淎ttitudes towards large numbers of choices in the food domain:听 A cross-cultural study of five countries in Europe and the United States,鈥� Appetite, Vol. 1, No. 5 (2006)听: 304-308.听

  • Rozin, P., Fischler, C., Kabnick, K., Pete, E., Shields-Argel猫s, C., 鈥淭he ecology of eating: smaller portion sizes in France than in the United States help explain the French paradox,鈥� Psychological Science, 14, 5 (September 2003):450-454.

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Blog Publications

  • 鈥溾��, in collaboration with Beth Grannis.听 For Society for the Anthropology of Food and Nutrition, July 2019.

  • 鈥�.鈥澨� Savage Minds: Notes and Queries in Anthropology, September 2016.

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Applied Anthropology Research Reports

  • Qualitative Exploration of Study Trips at 黑料正能量, Mellon Grant for Curricular Reform, January 2018.

  • Marc Ab茅l猫s, Christy Shields and Jade Legrand, The 鈥楳ilk Communities鈥� Project in Ukraine:听 An Ethnographic Approach, Danone Ecosystem Fund, January 2012.

  • Ageing, Food and Health: In-depth Interviews in Berlin and Paris, Centre de Recherche Nestl茅, September 2011.
  • Projet K-Way: Le gras, le beurre et la margarine dans le Nord de la France.听 Rapport D鈥橢tude Qualitative, Decryptis, Avril 2010.
  • Family and Gaming in France: Topline Report of an Ethnographic Approach, Ethnographic Research, Inc., June 2009.
  • French Consumer Representations of Enriched Foods and Antioxidants, Centre de Recherche Nestl茅, July 2008.
  • British Female Consumer Representations of Water, Beauty and Health:听 In-depth Interviews in the U.K, Centre de Recherche Nestl茅, October 2008.
  • Consumer Understanding of Health Claims in France, Centre de Recherche Nestl茅, April 2006.
  • Consumer Understanding of Health Claims in the United States, Centre de Recherche Nestl茅, November 2005.
  • Representations de la sant茅 et les sites webs chez les adolescents:听 Analyse d鈥檜n Groupe de Discussion.听 Etude fait pour INSERM, December 2000.

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Media Appearances

  • Hays, Rebecca.听 A Pie to 鈥淒efend and Promote鈥�.听 Cook鈥檚 Illustrated, February 2, 2021.听 (Interview)

  • 鈥淟鈥橴niversit茅 am茅ricaine de Paris 脿 la fruiti猫re du village鈥�, L鈥橢st R茅publicain, 01 avril 2019.

  • With Beth Grannis, 鈥淔ood without Borders鈥�, 黑料正能量 Magazine, Fall 2018.
  • on the ASFS (Association for the Study of Food and Society) Member Spotlight page.
  • 鈥淟e comt茅 comme source de p茅dagogie innovante鈥�, L鈥橢st R茅publicain, Wednesday, August 8th, 2018.
  • 鈥淐in茅astes sans fronti猫res 脿 la fruiti猫re鈥�, L鈥橢st R茅publicain, mardi 15 mai 2018.
  • 鈥淨uand le comt茅 flatte les palais am茅ricains鈥�, L鈥橢st R茅publicain, jeudi 10 mai 2018.
  • 鈥淎nthropologie du Go没t: Quand le Comt茅 Devient Plus qu鈥檜n Simple Fromage鈥�, Les Nouvelles du Comt茅, No 100, Hiver 2018.
  • 听鈥淟e Comt茅, cr茅ateur de valeurs partag茅es. Inimitable, Entretien avec Christy Shields鈥�, Les Nouvelles du Comt茅, No 97, Printemps 2017.
  • 鈥淒es cin茅astes am茅ricains en tournage鈥�, L鈥橢st R茅publicain, Jeudi 30 mars 2017.
  • 鈥淟a fruiti猫re 脿 l鈥檋eure am茅ricain鈥�, L鈥橢st R茅publicain, Mercredi 29 mars 2017.
  • 鈥淟e Comt茅 langue de terroir鈥�, L鈥橢st R茅publicain, Vendredi 19 avril 2013.
  • 鈥淰ie de la Fili猫re:听 Quand les 茅tudiants am茅ricains passent le Comt茅 au microscope鈥�, Comt茅 website. 5 juin 2012.
  • 鈥淐hristy Shields:听 Une Immersion B茅n茅fique鈥�, Les Nouvelles du Comt茅, No 80, Automne 2012.
  • 鈥淔ood Studies au pays du Comt茅鈥�, 础濒颈尘鈥橝驳谤颈, Oct-D茅c 2012.
  • 鈥淓tats-Unis.听 Au pays de l鈥檃bondance.听 Entretien鈥�, Sciences Humaines (Special edition entitled, 鈥淢anger, une pratique culturelle鈥�), Vol. 135, February 2003, p 28.
  • 鈥淒is-moi comment tu manges鈥�,鈥� Sciences Humaines, Vol. 133, December 2002, p. 8-9.

Conferences & Lectures

Civic Group Presentations

  • Participation in art exhibit entitled 鈥淪al茅 et Sucr茅 / Sans Couteau, Sans Forchette鈥� 听with the association La Rutile and the Centre P茅nitentiaire Sud-Francilien du R茅au at the Theatre de la Villette from Jan 22nd to Jan 25th, 2020.听 Exhibition of artwork created during the collaborative art and anthropology project entitled听Cuisiner 脿 R茅au (Cooking in R茅au).
  • Presentation of the film 鈥淔ood without Borders鈥� with Beth Grannis (黑料正能量 student/filmmaker), Anne Luneau (6th grade teacher), and the 6th grade class from Ravel at the 鈥淧remier Festival des Arts de la Sc猫ne et du Go没t鈥� at the Sc猫ne et Table de Th茅l猫me, organized in partnership with the French Ministry of Education, March 20th, 2018.
  • Presentation of the films 鈥淭he Making of鈥� and 鈥淔ood without Borders鈥� to the Ravel junior high community (administrators, teachers and families).听 Presentation carried out and organized with 黑料正能量 student and filmmaker Beth Grannis, 黑料正能量 student mentor team, Ravel teacher team and students, February 9, 2018

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Conference Presentations

  • 鈥淭he Comt茅 Practicum: Tending to taste, terroir and transformation in experiential learning.鈥澨� Paper prepared for three panel session on Teaching Food Studies: Interdisciplinary and Experiential Learning Approaches.听 Perugia Food Conference at The Umbra Institute, June 11 -14, 2020.听 (This conference was canceled last minute due to Covid)
  • 鈥淔ood without Borders/Nourriture sans Fronti猫res鈥�, with Anne Luneau and Caroline Schneider (Ravel teachers), keynote address at the University of Bordeaux-Agen for student orientation week, September 30, 2019.
  • 鈥淔ood without Borders: A Civic Media and Participatory Ethnographic Film Project鈥�, with Beth Grannis, film and paper presented at The First Annual Food and Communications Conference, Queen Margaret University, Edinburgh, September 6-7, 2018.
  • 鈥淭he Comt茅 Cheese Practicum:听 University-Business Research Collaborations, Lessons-Learned鈥�, paper presented at the Joint Annual Meeting of the Association for the Study of Food and Society (ASFS) and the Agriculture, Food and Human Values Society (AFHVS), 鈥淭he AgroEcoProspect: The Politics of Integrating Values, Food and Farming鈥�, Madison, Wisconsin, June 13-16, 2018.
  • 鈥淓thnography and Taste Education in Cooperation with Comt茅 Cheese:听 A Cross-Cultural and Collaborative Approach to Food Pedagogy and Taste Learning鈥�, with Claire Perrot (taste educator), Beth Grannis (黑料正能量-MAGC student) and Sam McKeown (黑料正能量-MAGC student). 听Interactive exhibit at 鈥淐reative Tastebuds: A 鈥楾aste for Life鈥� Collaboration鈥�, Aarhus, Denmark, September 4-5 2017.
  • 鈥淭asting Comt茅 Cheese: The Jury Terroir as Ritual Practice鈥�, paper presented at 鈥淪top Making Sense: A Conversation between Sensory and Social Science about Food and Drink鈥�, organized by J. Lahne at Drexel University and the Chemical Heritage Foundation, Philadelphia, March 10, 2017.
  • 鈥淭ransformation narratives: Taste, terroir and Comt茅 Cheese鈥�, paper presented at the Deuxi猫me Conf茅rence Internationale d鈥橦istoire et des Cultures de l鈥橝limentation, Tours, France, May 26-27, 2016.
  • 鈥淭he Comt茅 Aroma Wheel: History of an Invention, Ethnography of a Practice.听 A look at the early years鈥�, paper presented at The Oxford Food Symposium, Oxford, England, July 3, 2015.
  • 鈥�French Food Rules鈥�, paper presented at the 4th International Critical Dietetics Conference, 鈥淧romoting Diversity, Redressing Inequity and Seeking Social Justice鈥�, Chicago, Illinois, August 14-17, 2014.
  • 鈥淭asting Place:听 Practicing Taste as a Member of the Jury de Terroir鈥�, paper presented at the Joint Annual Meeting of the Association for the Study of Food and Society (ASFS) and the Agriculture, Food and Human Values Society (AFHVS), 鈥淐ollaboration and Innovation Across the Food System鈥�, Burlington, Vermont, June 18-21, 2014.
  • 鈥淭asting Comt茅 Cheese:听 The Jury de Terroir as Commensal Event鈥�, paper presented at annual meeting of the American Anthropological Association, 鈥淔uture Publics, Current Engagements鈥�, Chicago, Illinois,November 20-24, 2013.
  • "Proposing discourse as an analytic frame for the cross-national comparison of foodways", paper presented at 鈥淐omparing foodways: a European seminar on approaches to the cross-national and dynamic comparison of eating practices鈥�, organized by the Sustainable Practices Research Group (SPRG), University of Manchester on June 13-14, 2013.
  • 鈥淧lay vs.听Plaisir: Comparative Perspectives on Food Pleasures in the United States and France鈥�, paper presented at Crossroads in Cultural Studies, Paris, July 2-6, 2012.
  • 鈥淟es calories, le corps et le cont么le de soi : analyse du discours nutritionnel aux Etats-Unis,鈥� paper presented at Le Sixi猫me Rencontre du Groupe de R茅flexion sur l鈥橭b茅sit茅 et le Surpoids, Paris, November 6-8, 2008.
  • 鈥淕astronomic Discourse in Contemporary France鈥�, paper presented at the Joint Annual Meeting of the Association for the Study of Food and Society (ASFS) and the Agriculture, Food and Human Values Society (AFHVS), 鈥淩esilient Culinary Cultures:听 Disaster, Innovation and Change in Foodscapes鈥�, New Orleans, Louisiana, USA, June 4-8 2008.
  • 鈥淟ost in Translation:听 Le go没t et le plaisir selon les cultures,鈥� paper presented at the interdisciplinary conference entitled 鈥淨uestions du Go没t,鈥� organized by the Centre de Linguistique Appliqu茅e of the Universit茅 de Franche-Comt茅, Besan莽on, France, April 30, 2008.
  • 鈥淭erroir en ville鈥�, paper presented at the conferenced entitled 鈥淭ourisme, Terroir et Gastronomie,鈥� hosted by the Universit茅 Lumi猫re Lyon 2 and organized in conjunction with Universit茅 du Qu茅bec 脿 Montr茅al, Lyon, France, December 3, 2007.
  • 鈥淒iscours et repr茅sentations alimentaires: comparaison France-USA鈥�, paper presented at the European Summer University entitled 鈥淔ood histories and cultures:听 Diverse approaches鈥�, organized by the Fran莽ois Rabelais University of Tours and the European Institute for Food History, Tours, France, September 14-21, 2003.
  • 鈥淚magining the Self and the Other:听 Food and Identity in France and the United States,鈥� paper presented at the annual ASFS/AFHVS conference, 鈥淟ocal Democracy: Sustaining Healthy Communities through Ethical, Sustainable Food Systems鈥�, Austin, Texas, USA, June 12-15, 2003.
  • 鈥淔ood and identity:听 a cross-cultural approach鈥�, paper presented at the American Anthropological Association Meetings, Chicago, Illinois, November 19-23, 2003.
  • 鈥淟e Soi et l鈥橝utre en France et aux Etats-Unis听: Constructions identitaires et modernit茅 alimentaire鈥�, paper presented at an International Symposium entitled 芦听Food, Body, Health禄, organized by the Centre Edgar Morin and OCHA, Paris, France, September 25, 2002.
  • 鈥淔rance-USA听:听 le poids de la culture听?鈥�, paper presented with Claude Fischler and Estelle Masson at the 鈥�7e Journ茅e Nationale de l鈥橭b茅sit茅 Infantile鈥�, Paris, December 1, 2001.

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Invited Lectures and Presentations

  • "Pr茅senter le go没t: l鈥檈xemple du fromage de Comt茅鈥�, presentation at 鈥淢茅dias et m茅diations de la gastronomie鈥�, research seminar of the Centre d鈥檋istoire culturelle des soci茅t茅s contemporaines, Universit茅 de Versailles Saint-Quentin, Biblioth猫que Historique de la Ville de Paris, December 11, 2018
  • The 鈥淔ood without Borders鈥� Project, with Beth Grannis and 黑料正能量 student mentor team, film screening and presentation for the 黑料正能量 Teaching and Learning Center, Wednesday, November 7, 2018.
  • Food without Borders, with Beth Grannis and 黑料正能量 student-mentors, film screening and presentation for The American University of Paris, Thursday March 29, 2018
  • Tasting as Transformational Practice: Ethnographic Research and Student Learning in the Field, presentation and tasting for 黑料正能量鈥檚 Board of Trustees, October 20, 2017.
  • 鈥淟a roue des ar么mes du Comt茅:听 Histoire d鈥檜ne invention, ethnographie d鈥檜ne pratique鈥�, presentation at 鈥淢茅dias et m茅diations de la gastronomie鈥�, research seminar of the Centre d鈥檋istoire culturelle des soci茅t茅s contemporaines, Universit茅 de Versailles Saint-Quentin, March 25, 2014
  • 鈥淒iscourse Analysis, Comparative Studies and Food:听 A Franco-American Example,鈥� presentation for the Paris Center for Critical Studies, December 1, 2011.
  • 鈥淓pouser la cuisine et l鈥檌dentit茅 fran莽aise : r茅cits de transformation d鈥橝m茅ricaines mari茅es 脿 des Fran莽ais鈥�, paper presented at research seminar 鈥淎limentation, corps et sant茅,鈥� Ecole des Hautes Etudes en Sciences Sociales, January 16, 2011.
  • 鈥淭erroir: The Basics鈥�, guest lecture for Wells College Study Abroad Program, 2009 and 2010.
  • 鈥淢od猫le nutritionnel, mod猫le gastronomique鈥�, paper presented at a Round Table Discussion/Debate for the Association de la Transformation Laiti猫re Fran莽aise (ATLA). Paris, December 4, 2007.
  • 鈥淭aste and Authenticity in France and the United States鈥�, guest lecture for the Paris Center for Critical Studies, November 13 and 15, 2007.
  • 鈥溾�橠is-moi ce que tu manges鈥︹�櫶�: Introduction 脿 l鈥檃nthropologie du go没t,鈥� guest lecture at听鈥淓laborer des projets autour des arts du go没t,鈥� hosted by the Lyc茅e Professionnel de Montaleau, Sucy-en-Brie, France and organized by the French Ministry of Education, February 10, 2005.
  • 鈥淟et鈥檚 Talk Turkey: French and Americans Respond to Food Modernity in Similar Ways鈥�, guest lecture for Paris Center for Critical Studies, March 7, 2005.
  • 鈥淔ood Behavior Variation According to Culture,鈥� series of lectures delivered at the Universit茅 Ren茅听Descartes, Paris, April 5, 2002听and April 25, 2003.
  • 鈥淒茅gustation: A Cultural Translation,鈥�听joint presentation with sensory educator Claire Perrot, New York University in Paris, October 2000.

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Applied Anthropology Presentations

  • Qualitative Exploration of Study Trips at 黑料正能量: Highlights,听Mellon Grant for Curricular Reform, presentation of study results to 黑料正能量 faculty at faculty retreat on Experiential Learning, February 26, 2019.
  • Qualitative Exploration of Study Trips at 黑料正能量,听Mellon Grant for Curricular Reform, presentation of study results to 黑料正能量 faculty and staff, November 21, 2017.
  • Milk Communities in Ukraine: An Ethnographic Study, presentation to the board of directors of Danone Ecosystem Fund, with Jade LeGrand and Marc Ab茅l猫s in Paris, France, March 2012.
  • Milk Communities in Ukraine: An Ethnographic Study, presentation to Danone Ecosystem Foundation and Heifer International, with Jade LeGrand and Marc Ab茅l猫s in Kiev, Ukraine, January 2012.

Affiliations

  • American Anthropological Association
  • Association for the Study of Food and Society
  • European Association for Social Anthropologists
  • Interdisciplinary Institute of Contemporary Anthropology, Paris (IIAC/CNRS)
  • Interdisciplinary research group, M茅dias et m茅diations de la gastronomie, Paris

Research Areas

Food, culture and identity; taste and tasting; terroir and artisanal foods; sensory ethnography and collaborative methodologies; cross-cultural comparison; France and the United States.

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Awards, Fellowships and Grants

Awards

  • The Association for the Study of Food and Society (ASFS), Pedagogy Award for 鈥淔ood, Culture and Communication鈥� and the Comt茅 Cheese Practicum, 2018.

  • 黑料正能量 Award for Innovation in Instructional Design for 鈥淔ood, Culture and Communication鈥� and the Comt茅 Cheese Practicum, American University of Paris, 2017

  • Winner of the 鈥淲illiam Alex McIntosh Award鈥� of the 鈥淎ssociation for the Study of Food and Society鈥� for best graduate student paper, 2003

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Mellon Outreach and Interdisciplinary Teaching Grants at 黑料正能量

  • Civic Media Lab Grant, Food without Borders: Using Digital Media and Ethnography to Encourage Cross-Cultural Understanding and Civic Engagement: A Collaboration with Maurice Ravel Junior High School, 2017-2018.

  • Civic Media Lab Grant, The Whole Taste: An Ethnographic Film Project Exploring Cooperative Production and Taste Education: A Collaboration with Comt茅, 2016-2017.

  • Mellon Grant for Curricular Development, A Qualitative Exploration of Study Trips at 黑料正能量, 2016-2017
  • Participant Fellow, Mellon Grant for Writing Across the Curriculum, Writing-Intensive Course Development, 2016-2017

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Research Grants

  • Comit茅 Interprofessional du Gestion de Comt茅 (CIGC), Research grant entitled 鈥淕o没t et terroir: Communiquer les fromages artisanaux: Proposition d鈥櫭﹖ude ethnographique鈥�, 2015-2016

  • Comit茅 Interprofessional du Gestion de Comt茅 (CIGC), Research grant entitled 鈥淩ecueillir l鈥檋istoire de l鈥檌nvention de la roue des ar么mes du Comt茅: Un projet d鈥檋istoire orale鈥�, 2013-2014

  • Observatoire CIDIL des Habitudes Alimentaires, Research grant for PhD research, 2002-2005.
  • Observatoire CIDIL des Habitudes Alimentaires, Research grant for PhD research, 2002-2005.