CV

EDUCATION

Duke University, Durham, NC
Doctor of Philosophy in History, expected December 2017
Certificate in College Teaching, expected December 2017
Master of Arts in History, May 2013

Yale University, New Haven, CT
Bachelor of Arts in History, May 2010

University of Oxford, Regent’s Park College, Oxford, England
Visiting Student in History, January-July 2009

ACADEMIC AWARDS

Fellowships

Emerging Scholar Award, International Conference on Food Studies, 2017 (Declined)

Bass Instructional Fellowship, 2017

Division of Work & Industry Graduate Internship Fellowship, Office of Curatorial Affairs, American Food History Project, Smithsonian National Museum of American History, 2017

Versatile Humanists at Duke Fellowship, Internship Program, 2017

Business History Graduate Intern Fellowship, Hartman Center for Sales, Advertising & Marketing History, David M. Rubenstein Rare Book & Manuscript Library, 2016-2017

Reference Graduate Intern Fellowship, David M. Rubenstein Rare Book & Manuscript Library, 2015-2016

Humanities, Arts, Science, and Technology Alliance and Collaboratory (HASTAC) Scholar Fellowship, 2012-2015

Duke History Department Fellowship, 2010-2015

University of Maryland Humanities Intensive Learning & Teaching Scholarship, 2014

GustoLab Institute Merit Scholarship, 2014

Duke Center for Canadian Studies French-Language Study Grant, 2011

Yale Sustainability Fellowship, 2008

Research Grants

Duke Graduate School Summer Research Fellowship, 2013, 2014 & 2016

Anne Firor Scott Research Grant, 2011, 2013 & 2016

Cherwell Food History Studentship, Oxford Symposium on Food and Cookery, 2014

Radcliffe Institute for Advanced Study Dissertation Grant, Harvard University, 2014

Newcomb College Institute Travel to Collections Grant, 2014

Duke Women’s Studies, Gender and Race Research Award, 2013

Duke History Department Summer Research Grant, 2011

Triangle University Food Studies Kenan-Biddle Grant, 2011

Yale College Mellon Forum Grant, 2009

Public History Project Grants

Emerging Humanities Networks Grant, Duke University Humanities Writ Large, for the Subnature and Culinary Culture Project, 2014

Other

Honey & Wax Book Collecting Contest, Honorable Mention, 2017

National Collegiate Book Collecting Contest, Second Prize, 2013

Andrew T. Nadell Book Collectors Competition, First Prize, 2013

Yale College Phi Beta Kappa, 2010

ACADEMIC PUBLICATIONS

Articles

“First Thought Seven Things: Foodways: Culture and Cuisine exhibition at the Smithsonian’s National Museum of African American History and Culture” Lute & Drum, no. 9 (Fall, 2017)

“Red Hots and the Motor City: The World of the Cubs’ 1908 Victory” Front & Center. Volume 22, no. 1 (Spring, 2017)

“A Delicate Balance: Understanding the Four Humors.” RL Magazine. Volume 1 (Winter, 2017).

“Terroir Tapestries: An Interactive Consumption Project.” Food and Museums. Edited by Nina Levent and Irina D. Mihalache. New York: Bloomsbury Academic, 2016

“The Old South and the Caribbean,” American YAWP, open source American history textbook project, 2013

Book Reviews

Review of Feeding Gotham: The Political Economy and Geography of Food in New York, 1790-1860 (Princeton: Princeton University Press, 2016). Journal of American Studies. Forthcoming.

Review of Southern Provisions: The Creation and Revival of A Cuisine (Chicago; London: The University of Chicago Press, 2015). Florida Historical Quarterly. (Fall, 2017)

Research Guides

“Fairway Outdoor Advertising Collection.” David M. Rubenstein Rare Book & Manuscript Library, 2017

“Naegele Outdoor Advertising Collection.” David M. Rubenstein Rare Book & Manuscript Library, 2017

Food History at the Rubenstein.” David M. Rubenstein Rare Book & Manuscript Library, 2016

Collection Guides

“Marilyn Barnett Collection.” John & Bonnie Boyd Hospitality & Culinary Library, National Food and Beverage Foundation, 2009

PUBLIC WRITING

Articles

The History & Revitalization of New Orleans’ Public Food Markets.” Edible New Orleans, 2016

“Lena Richard’s New Orleans Cookbook.” Rouses Everyday, 2015

Sweet Calas in Nineteenth-Century New Orleans Streets.” Wonders & Marvels, 2014

“A Fickle Thing: Alma Paprika Peppers.” OKRA Magazine. Southern Food and Beverage Museum, 2012

“Worth the Trip: Oxford, Mississippi.” OKRA Magazine. Southern Food and Beverage Museum, 2011

Blogs & Blog Posts

Serving Up Food History at the Smithsonian.” Duke Versatile Humanists, 2017

Lillian Boxfish Takes a Walk.” The Devil’s Tale. David. M. Rubenstein Rare Book & Manuscript Library, 2017

Beef and Okra Gumbo.” The Devil’s Tale. David. M. Rubenstein Rare Book & Manuscript Library, 2017

From Kielbasa to Sfincione: A Personal and Academic Exploration of Urban Foods.” Duke University Libraries, 2017

Patsy Breaks into Advertising: Women’s Recruitment on Madison Avenue.” The Devil’s Tale. David. M. Rubenstein Rare Book & Manuscript Library, 2017

Student-centered Learning in a Hybrid History Course.” Duke Center for Instructional Technology, 2017

From Hawaiian Pie to Mustard Meringue: The Role of Test Kitchens in Modern Advertising.” The Devil’s Tale. David. M. Rubenstein Rare Book & Manuscript Library, 2016

Rena Bartos and the ‘Moving Target’ in Modern Advertising.” The Devil’s Tale. David. M. Rubenstein Rare Book & Manuscript Library, 2016

The Occasionally Recorded Happenings in the Business and Social Life of Irene Sickel Sims, 1916-1917.” The Devil’s Tale. David. M. Rubenstein Rare Book & Manuscript Library, 2016

A Delicate Balance: Understanding the Four Humors.” The Devil’s Tale. David. M. Rubenstein Rare Book & Manuscript Library, 2016

King Cake.” Rubenstein Test Kitchen. David. M. Rubenstein Rare Book & Manuscript Library, 2016

Shrimp Gumbo Filé.” Rubenstein Test Kitchen. David. M. Rubenstein Rare Book & Manuscript Library, 2015

Lena Richard: Pioneer in Food TV.” Southern Food and Beverage Museum, 2012

SFA Oral History Report #2: Ashley Rose Young.” Southern Foodways Alliance, 2011

INVITED TALKS

“Forgotten Foods: Recipes from the Archives.” Cooking demonstration and lecture to be given at the Smithsonian National Museum of American History as a part of the American Historical Association Annual Meeting, Race, Ethnicity, and Nationalism in Global Perspective, January 5, 2018

“Cod and New England Coastal Cuisine.” Cooking Up History, Smithsonian National Museum of American History, November 18, 2017

“The New Southern Latino Table.” Cooking Up History, Smithsonian National Museum of American History, September 16, 2017

“Julia Child’s Kitchen Classroom.” Cooking Up History, Smithsonian National Museum of American History, August 11, 2017

Panelist at Flavoring America, Food in the Garden Series, Smithsonian National Museum of American History, August 10, 2017

“Cajun and Creole Food Traditions.” Cooking Up History, Smithsonian National Museum of American History, July 21, 2017

Give Up on Your Dream,” Class Day Speech, Upper St. Clair High School Commencement Ceremonies, June 8, 2017.

Training Versatile Humanists: Portfolios as a Candidacy Requirement for the Ph.D.” Round table participant, Duke University Versatile Humanists Initiative, February 7, 2017

Micro Meets Macro: Scale and Writing in History.” Round table participant at the Franklin Humanities Institute Humanities Futures Symposium, January 20, 2017

Feeding the Crescent City: Public Markets and the Making of the Modern American Palate, 1910-1946.” Given at the Princeton University American Studies Conference, Critical Consumption: The Future of Food Studies, April 1, 2016

Panelist at Foodways and Waterways: 1814-2014, Food in the Garden Series, Smithsonian National Museum of American History, September 25, 2014

“Calas: The History of a Dish.” Given at Rogers-Herr Middle School. Co-sponsored by the Duke University Forum for Scholars and Publics and the Subnature and Culinary Culture Project, September 10, 2014

“The Underbelly of Creole Cuisine: Subnatural Street Food and New Orleans Public Markets.” Given at the Duke University Forum for Scholars and Publics, “Subnatural Histories from Buildings to Palates: A Conversation with David Gissen and Ashley Rose Young,” September 9, 2014

“Nourishing Networks: Provisioning Southern Cities in the Atlantic World.” Given at the Oxford Symposium on Food and Cookery, Markets, July 13, 2014

“Food Cultures and Systems: ‘Biocultural Diversities’ and Food Consumption Skills and Technologies.” Round table participant at the Echioltremare Conference, May 30, 2014

“‘It’s a paradise for gluttons’: A Sensory History of the French Market.” Given at Newcomb College, February 21, 2014

“Nourishing Networks: Municipal Networks and Foodways in the Nineteenth Century South,” Given at the Duke University African and African American Studies Graduate Student Working Group, March 21, 2013

“Cooking in the Old Creole Days: An Exploration of Late 19th and Early 20th Century Creole Culture and Society Through the Study of Creole Cookbooks.” Given at the Yale College Mellon Forum, February 16, 2010

CONFERENCE PAPERS

“Nourishing Networks: The Public Culture of Food in Nineteenth-Century America.” To be presented at the American Historical Association Annual Meeting, Race, Ethnicity, and Nationalism in Global Perspective, January 5, 2018

“Vending in the Undercommons: Black Street Food Entrepreneurs in Antebellum New Orleans.” Presented at the Graduate Association for Food Studies Conference, The Future of Food Studies, October 20, 2017

“Migration Stories: Voice, Representation, and Community Relations in Public History.” Round table participant at the Association for the Study of Food and Society Conference, June 17, 2017

“Grass Roots, Grass Fed: Food Politics in New Orleans’ Public Markets, 1911-1946.” Presented at the Organization of American Historians Annual Meeting, April 6, 2017

“Moral Markets: Public Provisioning in New Orleans, 1840-1910.” Presented at the American Historical Association Annual Meeting, Historical Scale: Linking Levels of Experience, January 5, 2017

Mobile Food: Street Hawking and Consumption in Southern Port Cities, 1840-1905.” Presented at the Southern Historical Association Annual Meeting, November 14, 2015

“Lena Richard: Pioneer in Food TV.” Presented at the Graduate Association for Food Studies Conference, The Future of Food Studies, October 25, 2015

“Global Gumbo: African-American Women and the Making of the 1884 World’s Fair.” Presented at the Southern Association of Women Historians Conference, Women, Historical Tourism, and Public History, June 13, 2015

“‘Cantel-lope-ah! Fresh and fine!’: Immigrant Food Vendors, Street Cries, and Ethnic Identity in Nineteenth Century New Orleans.” Presented at the American Historical Association Annual Meeting, History and Other Disciplines, January 5, 2015

“Grassroots Communities: Fostering Face-to-Face Communication in the Digital Age.” Presented at the Humanities, Arts, Science, and Technology Alliance and Collaboratory (HASTAC) Conference, Hemispheric Pathways: Critical Makers in International Networks, April 27, 2014

“‘Calas, bels calas tout chauds!’: Race, Gender, and Street Food Culture in Nineteenth Century New Orleans.” Presented at the South Carolina Women’s & Gender Studies Conference, Food and Foodways, February 21, 2014

“‘Blackber—reeees! Fresh and Fine’: Race, Ethnicity, and Gender in the Soundscape of the Antebellum French Market.” Presented at the Tulane University Graduate Student History Conference, The Global Gulf, February 21, 2014

“‘Calas, bels calas tout chauds!’: Race, Gender, and Street Food Culture in Nineteenth Century New Orleans.” Presented at the Atlantic World Foodways Conference, The Carolina Lowcountry, Africa, Italy, and Spain, February 1, 2014

“Rethinking the ‘Digital Native’: How to Effectively Introduce Google Drive and Twitter in the Undergraduate Classroom.” Presented at the American Studies Association Annual Meeting, Beyond the Logic of Debt, Toward and Ethics of Collective Dissent, November 22, 2013

“From Red Beans and Rice to Oysters Rockefeller: Rethinking Racial Boundaries in New Orleans’ Mid-Twentieth Century Restaurant Culture.” Presented at the University of Mississippi Symposium, Women, Work and Food, September 13, 2013

“Digital Pedagogy: Dialectical and Analogical Praxis.” Presented at the Humanities, Arts, Science, and Technology Alliance and Collaboratory (HASTAC) Conference, The Storm of Progress: New Horizons, New Narratives, New Codes, April 27, 2013

“The Case of Lena Richard: Race, Ethnicity, and Cooking in Post-1945 New Orleans.” Presented at the Duke University Graduate Student History Conference, (Un)Bound Worlds: Rethinking Boundaries and Borders, March 16, 2012

“Real and Perceived Food Desserts in Durham and Orange Counties, North Carolina.” Presented at the Southern Food and Beverage Museum Symposium, Hungry in the South, September 27, 2011

The Picayune’s Creole Cook Book: a Looking Glass into Post-Emancipation Society in New Orleans, Louisiana.” Presented at the Southern Food and Beverage Museum Symposium, Words in Food, October 24, 2009

ACADEMIC AND PROFESSIONAL EXPERIENCE

Public History & Public Programming

Graduate Intern Fellow, Division of Work and Industry, American Food History Project, Smithsonian National Museum of American History, 2017

Guest Curator and Research Fellow, Southern Food and Beverage Museum, 2010 to present

Historical Consultant, Le Grand Ball 1815, New Orleans, 2015

Co-Director, Subnature and Culinary Culture Project, Humanities Writ Large, Duke University, 2014

Culinary Intern, Crate Cooking School, 2014-2015

Historical Consultant, FOOD in the Garden Series, The Smithsonian National Museum of American History, 2014

Culinary Apprentice and Historical Interpreter, Magnolia Mound Plantation Museum, 19th Century Open Hearth Kitchen, 2014

Culinary Apprentice and Historical Interpreter, Hermann-Grima House, 19th Century Open Hearth Kitchen, 2014

Event Chair, “Culinaria Queries: Is Food Art?” Duke University, Franklin Humanities Institute, 2013

Historical Consultant, The Mississippi River Food Project: A Traveling Video Cookbook, 2013

Oral Historian, Southern Foodways Alliance, 2011

Contributing Author and Editor, Haiti Digital Library, Haiti Laboratory, Duke University, 2011

Instructor, Summer Kids Culinary Camp, Southern Food and Beverage Museum, New Orleans, 2009

Library & Information Science

Business History Graduate Intern, John W. Hartman Center for Sales, Advertising & Marketing History, David M. Rubenstein Rare Book & Manuscript Library, 2016-2017

Reference Graduate Intern, Research Services Department, David M. Rubenstein Rare Book & Manuscript Library, 2015-2016

Board Member, Duke Libraries Graduate & Professional Student Advisory Board, 2015-2016

Co-Leader, History Hackathon, Duke University

Archives and Collections Intern, Southern Food and Beverage Museum, 2009

Teaching

Certificate in College Teaching Program, Duke University, 2013-2017

Co-Instructor, “Jazz in New Orleans.” Purdue University, Spring 2017

Fellow, Preparing Future Faculty Program, Duke University, 2015-2016

Academic Tutor, Duke University Athletics, 2015-2016

Contributing Author, The American Yawp open source American history textbook project, 2013

Teaching Assistantship for Dr. Edward Balleisen, “American Business History.” Duke University, Fall 2012

Grading Assistantship for Dr. Laura Edwards, “Women in United States History.” Duke University, Spring 2011

Grading Assistantship for Dr. Barry Gaspar, “Caribbean History.” Duke University, Fall 2010

Digital Humanities

Co-Founder and Member, Duke Digital History Working Group, 2012 to 2015

PhD Lab Mentor, PhD Lab in Digital Knowledge, Franklin Humanities Institute, 2014-2015

Research Assistant, Duke Digital History Working Group, Duke University Department of History, 2014-2015

Scholar, Humanities, Arts, Science, and Technology Alliance and Collaboratory (HASTAC), 2012-2015

PhD Lab Scholar, PhD Lab in Digital Knowledge, Franklin Humanities Institute, 2012-2014

Academic Service

Editor, H-Food Studies, H-Net, 2016-present

Member, Graduate Student and Faculty Committee, Department of History, Duke University, 2015-2016

President, Graduate Student Association, Department of History, Duke University, 2016

Research Assistant for Dr. Pete Sigal, Duke University Department of History, 2012-2014

Panel Chair, “Women, Space, and the Public Sphere.” Department of History Graduate Student Conference, 2013

Selection Committee Member, Duke University, Department of History Graduate Student Conference, 2012

Research Assistant for Dr. Paul Freedman, Yale University Department of History, 2009-2010

Researcher, Yale Peabody Museum of Natural History, 2008

Alumni Relations

Board Member, Yale Club of Pittsburgh, 2015 to present

PROJECTS

Subnature and Culinary Culture Project, in collaboration with Humanities Writ Large at Duke University, 2014

The Carrboro Farmers’ Market Oral History Project, in collaboration with the Southern Foodways Alliance at the University of Mississippi, 2011

The Lena Richard Oral History Project, in collaboration with the Southern Food and Beverage Museum, 2011

Haiti Digital Library/ Bibliyotèk Dijital Ayisyen/ Bibliotèque Digitale Sur Haïti, in collaboration with the Haiti Laboratory at Duke University, 2011

EXHIBITS & EXHIBITIONS

FOOD: Transforming the American Table, 1950-2015, exhibition, National Museum of American History, Smithsonian Institution, Washington D.C., 2017-present

To Market, To Market! Urban Street Food Culture Around the Globe, photography exhibition, Student Wall, Perkins Library, Durham, 2017

“Agencies Prefer Men!” The Women of Madison Avenue, exhibit, Mary Duke Biddle Room, David M. Rubenstein Rare Book & Manuscript Library, Durham, 2016

A Delicate Balance: Understanding the Four Humors, exhibit, Josiah Charles Trent History of Medicine Room, David M. Rubenstein Rare Book & Manuscript Library, Durham, 2016

Skim, Graduate Student Photography, exhibit, Student Wall, Perkins Library, Duke University, Durham, 2016

The Dryades Street Market, permanent exhibit, Southern Food and Beverage Museum, New Orleans, 2015

Taste Terroir Tapestries: Interactive Consumption Histories, exhibition, Jameson Gallery, Duke University; Southern Food and Beverage Museum, New Orleans, 2014

Lena Richard: Pioneer in Food TV, exhibit, Southern Food and Beverage Museum, New Orleans, 2012-2013

Arkansas State Cuisine, permanent exhibit, Southern Food and Beverage Museum, New Orleans, 2010

ACADEMIC SUMMER SEMINARS ATTENDED

Yale Public History Institute Summer Seminar, The Gilder Lehrman Center for the Study of Slavery, Resistance, and Abolition at Yale University along with the Smithsonian National Museum of African American History and Culture, July 19-23, 2015

“Culinary Culture: The Politics of American Foodways,” Center for Historic American Visual Culture at the American Antiquarian Society, July 12-17, 2015

“Network Analysis and Visualization,” Humanities Intensive Learning and Teaching, August 4-8, 2014

“Critical Studies on Food in Italy,” GustoLab: Institute for Food Studies, May 19-June 13, 2014

“Reading Historic Cookbooks: A Structured Approach,” Arthur and Elizabeth Schlesinger Library on the History of Women in America, June 3-7, 2013

Summer Immersion Program in French Language, L’École internationale de français, Université du Québec à Trois-Rivières, June 27-July 28, 2011

“Gathering the Stories Behind the Food: An Oral History Workshop,” Southern Foodways Alliance, May 23-26, 2011

LANGUAGES

English: native
French: advanced
Italian: reading

ACADEMIC AFFILIATIONS

Purdue University, Honors College, West Lafayette, IN
Visiting Scholar, 2016-2017

Tulane University, Newcomb College Institute, New Orleans, LA
Visiting Scholar, 2013-2014

PROFESSIONAL MEMBERSHIP

American Historical Association
Organization of American Historians
Southern Historical Association
Southern Association for Women Historians
Southern Foodways Alliance
Graduate Association for Food Studies
Duke Food Working Group
Triangle University Food Studies Working Group