EDUCATION
Duke University, Durham, NC
Doctor of Philosophy in History, 2017
Certificate in College Teaching, 2017
Master of Arts in History, 2013
Yale University, New Haven, CT
Bachelor of Arts in History, 2010
University of Oxford, Regent’s Park College, Oxford, England
Visiting Student in History, 2009
EMPLOYMENT
Historian, Division of Work and Industry, American Food History Project, Smithsonian’s National Museum of American History, 2017 to present
ACADEMIC AWARDS
Public History Project Grants
American Women’s History Initiative Public Programs Grant, Smithsonian Institution, for the Power Through Food: Women Entrepreneurs Saving Communities Project, 2019
Asian Pacific American Initiative Pool Project Grant, Smithsonian Asian Pacific American Center, for Working on the Railroad: Commemorating the 150th Anniversary of the Transcontinental Railroad and the People Who Built It, 2019
Emerging Humanities Networks Grant, Duke University Humanities Writ Large, for the Subnature and Culinary Culture Project, 2014
Academic Fellowships
Emerging Scholar Award, International Conference on Food Studies, 2017 (Declined)
Bass Instructional Fellowship, 2017
Versatile Humanists at Duke Fellowship, Internship Program, 2017. Placed in a Division of Work & Industry Graduate Internship, Office of Curatorial Affairs, American Food History Project, Smithsonian’s National Museum of American History, 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
Academic 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
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
Monographs
Nourishing Networks: The Public Culture of Food in New Orleans, 1800-1950. Under revision after initial peer review.
Lena Richards: Culinary Icon and Activist. Co-authored with Dr. Paula Rhodes. Draft in progress.
Book Chapters
“Public Amenity or Public Threat?: Epidemiology and Grassroots Activism in the Food Markets of New Orleans,” in Mobs and Microbes: Market Halls, Civic Order, and Public Health. Edited by Leila Marie Farah and Samantha L. Martin-McAuliffe. Leuven University Press, Forthcoming 2023.
“Terroir Tapestries: An Interactive Consumption Project.” Co-authored with Jennifer Stratton. Food and Museums. Edited by Nina Levent and Irina D. Mihalache. New York: Bloomsbury Academic, 2016
Articles
“Food trucks can help us dine out during the pandemic, if cities embrace them,” article in the Washington Post, January 4, 2022.
“Lena Richard’s Stuffed Baked Tomatoes,” recipe and essay the Southern Food & Beverage Museum Cookbook. Forthcoming.
“Paul Ma’s China Kitchen Guest Book,” essay in CURATED: A Tapestry of Tales from the Smithsonian. By Beth Py-Lieberman. Smithsonian Books, Forthcoming.
Hyperlocal, ultraseasonal, uber-healthy, and utterly delicious: Reviving indigenous food cultures.” Smithsonian Magazine, November 24, 2021
“How Chef Lena Richard Became a Culinary Icon and Activist,” Smithsonian Magazine, April 1, 2021
“A COVID-19 Relief Kitchen Created by an Unexpected Advocate.” Gastronomica, Issue 20.3.
“How Food Brought Success to a Chef, a Cookbook Author and a Restaurateur,” Smithsonian Magazine, October 15, 2019
“Researching Food History in the Middle School Classroom,” School Library Journal. Co-authored with Alpha DeLap. September 25, 2019
“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)
“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
“The Old South and the Caribbean,” American YAWP, open source American history textbook project, 2013
“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
Book Reviews
Review of Rafia Zafar’s Recipes for Respect: African American Meal and Meaning (University of Georgia Press, 2019). Journal of Southern History. Vol. 87, No. 1, Feb. 2021.
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 Creole Italian: Sicilian Immigrants and the Shaping of New Orleans Food Culture (Athens: University of Georgia Press, 2018). Louisiana History: The Journal of the Louisiana Historical Association. (Fall, 2019).
Review of Southern Provisions: The Creation and Revival of A Cuisine (Chicago; London: The University of Chicago Press, 2015). Florida Historical Quarterly. (Spring, 2019)
Review of Digital History: A Guide to Gathering, Preserving, and Presenting the Past on the Web (University of Pennsylvania Press, 2006). HASTAC.org. (Spring, 2014).
Research Guides
“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
Blogs & Blog Posts
“Around the Table: Museum Chat.” Co-authored with Paula Johnson. Recipes Project, 2021
“Chef Lena Richard: Culinary Icon and Activist.” O Say Can You See? Smithsonian’s National Museum of American History, 2020
Hyperlocal, ultraseasonal, uber-healthy, and utterly delicious: Reviving indigenous food cultures.” O Say Can You See? Smithsonian’s National Museum of American History, 2018
“Bringing the outdoors in…one squirrel at a time.” O Say Can You See? Smithsonian’s National Museum of American History, 2018
“What’s on your neighbor’s table…” O Say Can You See? Smithsonian’s National Museum of American History, 2018
“300 Years and Counting: A New Look at New Orleans and ‘Creole Cuisine.’” O Say Can You See? Smithsonian’s National Museum of American History, 2017
“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.” The Devil’s Tale. David. M. Rubenstein Rare Book & Manuscript Library, 2016
“Shrimp Gumbo Filé.” The Devil’s Tale. David. M. Rubenstein Rare Book & Manuscript Library, 2015
“Does the Internet Follow the White Rabbit? #HASTAC 2014.” HASTAC.org, 2014
“Rap Genius Classroom Experiment.” HASTAC.org, 2013
“Creole Gumbo, Food Markets, and Mapping: Introduction by a Food Scholar.” HASTAC.org, 2013
“Heeding the Call: Experimenting with Google Drive and Twitter in the Classroom.” HASTAC.org, 2012
“Introduction: Atlantic Foodways and the Noise of Antebellum Food Markets,” HASTAC.org, 2012
“Lena Richard: Pioneer in Food TV.” Southern Food and Beverage Museum, 2012
“SFA Oral History Report #2: Ashley Rose Young.” Southern Foodways Alliance, 2011
Podcasts
“America’s Unknown Celebrity Chef,” co-producer and featured researcher, Smithsonian’s Sidedoor podcast, 2020
Videos
“The Power of Bread and Community: Arepas,” Smithsonian Cares, 2020
INVITED TALKS
“Curation Beyond Art and Art History.” Yale University Office of Career Strategy panel, September 19, 2022
“Curation: Method and Practice,” NYU Public Humanities Institute panel, March 31, 2022
“Remember the McGinnis Sisters: Food and Family Stories.” Historian and moderator for the Heinz History Center event, December 14, 2021
Interview with Julia film directors, Julie Cohen and Betsy West. Moderator for the National Museum of American History “History Film Forum.” November 18, 2021.
“The Story of Lena Richard: Trailblazing Creole Chef.” Guest speaker for the Mandel Public Library’s virtual Southern Foodways series, July 29, 2021
“Food and American Culture of the American South.” Guest speaker for the Mandel Public Library’s virtual Southern Foodways series, June 8, 2021
“Zoom Into Your Future: Museum Careers.” Guest Speaker for the Cor Jesu Academy’s career diversity series, April 29, 2021
“Markets, Street Vendors & Food Travel with a Smithsonian Food Historian.” Featured Speaker for the Why We Wander podcast, April 11, 2021
“Yale Public Humanities Career Series: Museum and Historical Consulting.” Guest speaker for the Yale University career diversity series, April 7, 2021
“Tell Me More: Food History,” Guest speaker at the Duke University Career Center, April 1, 2021
“Transforming the American Table.” Guest speaker for Made By Us Facebook Live event, March 24, 2021
“Lena Richard and Julia Child: Two Women Who Changed Culinary History.” Guest speaker for the Smithsonian Associates American Women’s History Initiative Series, March 10, 2021
“New Orleans Antebellum History — in a Glass.” Guest speaker during the Smithsonian’s National Museum of American History Board Meeting, February 25, 2021
“Careers for Historians: A Conversation with Alumni.” Guest speaker for the Duke Department of History Colloquium Series & Methods Lab, February 22, 2021
“Lena Richard: America’s Unknown Celebrity Chef.” Guest speaker during the Triangle Research Libraries Network’s remote discussion series, January 22, 2021
“Curating Crises.” Moderator of the live virtual program as part of the Smithsonian’s 24 Hours in a Time of Change project, December 11, 2020
“When You Can’t Put a Turkey on the Table: The Past & Present of Food Justice in America.” Guest speaker for Made By Us Facebook Live event, December 3, 2020
“Comfort Food During a Pandemic.” Guest speaker for the Pandemic Perspectives series as part of the Smithsonian’s National Museum of American History Colloquium, November 24, 2020
“Smithsonian Collection Feature.” Guest speaker for the Durham Museum’s “Museum Live!” program, November 23, 2020
“Nueva Orleans se parece a Barranquilla.” Keynote speaker and co-panelist at the Sabor Barranquilla Festival. September, 25, 2020
“Righting the Balance: Culinary Justice.” Speaker at the National Museum of Women in the Arts Fresh Talk Series, September 13, 2020
“Flavors of Migration: Entrepreneurship, Community Building, and Activism Through Food,” Yale Club of Pittsburgh Annual Dinner, June 14, 2019. Consisted of two cooking demonstrations and on-stage interviews with Pittsburgh chefs, Veda Sankaran of Jalsa by Veda and Keyla Nogueira of Casa Brasil.
“The Streets Reverberated with their Cries.” Given at the “Sensing the South” academic workshop, University of Southern Mississippi, April 5, 2019
“Lena Richard: Pioneering Food Entrepreneur and Activist.” Library of Congress, March 19, 2019
“History of the Big Easy.” History Happy Hour, the Willard InterContinental, February 21, 2019
“The Cries of Street Food Vendors: 19th Century Public Culture of Food in New Orleans.” Taste of the Past Podcast, Heritage Radio Network, December 6, 2018
“Culinary Diplomacy Salon Dinner.” Hosted by the Ambassador of Switzerland as part of the Meridian Global Leadership Council, January 30, 2019
“Street Food as City Food.” Given at CityFood: Comparative Study of Street Vending Across Time and Place, New York University, November 30, 2018
“Selling Regions.” Roundtable moderator, Smithsonian Food History Weekend, Smithsonian’s National Museum of American History, November 2, 2018
“Professional Development Roundtable.” Guest speaker, Graduate Association for the Study of Food and Society, University of North Carolina, October 5, 2018
“Cries of New Orleans: Street Food Hawking, Local Economy, and Resistance in Nineteenth-Century America.” Library of Congress, July 25, 2018
Panelist, “Graduate School Alumni Panel: Humanities and Social Sciences.” Duke University, April 5, 2018
Panelist at Flavoring America, Food in the Garden Series, Smithsonian’s National Museum of American History, August 10, 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.” Roundtable 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’s 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 AND PRESENTATIONS
“Taking it to the Streets: Food Businesses, Empowerment, and Belonging in Early Antebellum New Orleans.” To be presented at the Southern Historical Association Annual Meeting, November 6, 2021.
“Refreshing FOOD.” Co-presenter at the Smithsonian’s National Museum of American History Colloquium, August 13, 2019
“Street Food Vending and the Borders of Belonging in Antebellum New Orleans.” Presented (via Skype) at the Society for Historians of the Early American Republic, July 21, 2019
“Come to the Table: A Discussion with the Smithsonian Food History Project.” Round table organizer and participant at the American Alliance of Museums Annual Meeting, May 21, 2019
“‘Doing’ Food History: Have Your Cake and Think On It Too.” Round table participant at the National Council on Public History Conference, March 30, 2019
“Public Provisions: Race and the Public Culture of Street Food in Antebellum New Orleans.” Presented at the Association for the Study of Food and Society Conference, The Argroecological Prospect: The Politics of Integrating Values, Food, and Framing, June 16, 2018
“Vocal Vendors: Street Food Entrepreneurs in Nineteenth-Century New Orleans.” Colloquium presentation given at the Smithsonian’s National Museum of American History, March 20, 2018
“Nourishing Networks: The Public Culture of Food in Nineteenth-Century America.” Presented at the American Historical Association Annual Meeting, Race, Ethnicity, and Nationalism in Global Perspective, January 6, 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
PUBLIC PROGRAMS
“Stir-Frying to the Sky’s Edge: Chinese Americans and the Power of Stir-Frying,” virtual Cooking Up History, a collaboration between the Smithsonian’s National Museum of American History and the Smithsonian Associates, September 30, 2021.
“Lena Richard’s New Orleans Cook Book: A Groundbreaking Story of Innovation and Resilience,” virtual Cooking Up History, a collaboration between the Smithsonian’s National Museum of American History, the Smithsonian Associates, and the Southern Food and Beverage Museum, August 5, 2021.
“Wiki Focus: Black Women in Food History,” Wikipedia edit-a-thon, a collaboration between the Smithsonian’s National Museum of American History and the Smithsonian American Women’s History Initiative, July 27, 2021.
“Pleibol and Eat Well! Latino Culinary Traditions and Américas’ Game,” virtual Cooking Up History, a collaboration between the Smithsonian’s National Museum of American History and the Smithsonian Associates, July 26, 2021.
“The Vilna Vegetarian Cookbook.” Cooking Up History, Smithsonian’s National Museum of American History. Postponed indefinitely because of COVID-19.
“Melissa Clark’s Instant Pot Secrets.” Cooking Up History, Smithsonian’s National Museum of American History. Postponed indefinitely because of COVID-19.
“Cookbooks and the Women’s Suffrage Movement.” Cooking Up History, Smithsonian’s National Museum of American History. Postponed indefinitely because of COVID-19.
“Jubilee: Recipes from Two Centuries of African American Cooking.” Cooking Up History, Smithsonian’s National Museum of American History, February 21, 2020.
“Conquering Croquembouche with Julia Child.” Cooking Up History, Smithsonian’s National Museum of American History, December 7, 2019.
“Lavash: An Expression of Armenian Heritage.” Cooking Up History, Smithsonian’s National Museum of American History, November 15, 2019.
“Salvadoran Cuisine in the District.” Cooking Up History, Smithsonian’s National Museum of American History, November 9, 2019.
“Behind-the-Scenes at Bad Saint.” Cooking Up History, Smithsonian’s National Museum of American History, November 9, 2019
“Vietnamese Cuisine in Lincoln, Nebraska.” Cooking Up History, Smithsonian’s National Museum of American History, November 9, 2019
“Mera Kitchen Collective: A Taste of the Baltimore Farmers’ Market.” Cooking Up History, Smithsonian’s National Museum of American History, November 9, 2019
“Cooking Healthy: Kids in the Kitchen.” Cooking Up History, Smithsonian’s National Museum of American History, November 9, 2019
“Persian Cuisine in the U.S.” Cooking Up History, Smithsonian’s National Museum of American History, November 8, 2019
“In the Kitchen with Chef Jacques Pepin.” Cooking Up History, Smithsonian’s National Museum of American History, November 8, 2019
“Eritrean Food En Route.” Cooking Up History, Smithsonian’s National Museum of American History, November 8, 2019
“Salsa con Salsa.” Cooking Up History, Smithsonian’s National Museum of American History, October 12, 2019.
“The Mexican Food Revolution.” Cooking Up History, Smithsonian’s National Museum of American History, September 20, 2019.
“In the Kitchen with Julia and Paul Child.” Cooking Up History, Smithsonian’s National Museum of American History, August 9, 2019.
“Priya Krishna’s ‘Indian-ish’ Recipes.” Cooking Up History, Smithsonian’s National Museum of American History, July 13, 2019.
“The Harvey Girls & Meals for Rail Passengers.” Cooking Up History, Smithsonian’s National Museum of American History, June 28, 2019.
“Regional Chinese Cooking Along the Transcontinental Railroad.” Cooking Up History, Smithsonian’s National Museum of American History, May 10, 2019
“Ethiopian Culinary Cultures in Washington, D.C.” Cooking Up History, Smithsonian’s National Museum of American History, April 12, 2019
“11th Annual Events DC Embassy Chef Challenge presented by TCMA.” Judge and commentator for the cooking competition held at the Ronald Reagan Building and International Trade Center, April 2, 2019
“Earth Optimism Teen Event: A Focus on Food.” Emcee and content expert at “Empowerment Session” focused on food culture and “Conversation Station” based on Smithsonian food history research, Smithsonian’s National Museum of Natural History, March 16, 2019.
“Carla Hall’s Soul Food.” Cooking Up History, Smithsonian’s National Museum of American History, March 15, 2019
“Artisan Chocolate and the “Good Food” Movement. Cooking Up History, Smithsonian’s National Museum of American History, February 15, 2019
“Cooking Up History for Kids.” Cooking Up History, Smithsonian’s National Museum of American History, December 1, 2018
“Exploring the Midwest.” Cooking Up History, Smithsonian’s National Museum of American History, December 1, 2018
“Punjabi Traditions Meet Mexican Flavors in California.” Cooking Up History, Smithsonian’s National Museum of American History, November 3, 2018
“Mexican Regional Cuisine in the U.S.” Cooking Up History, Smithsonian’s National Museum of American History, November 3, 2018
“Oklahoma–Bringing the Outdoors In.” Cooking Up History, Smithsonian’s National Museum of American History, November 3, 2018
“Exploring the Northeast.” Cooking Up History, Smithsonian’s National Museum of American History, July 13, 2018
Smithsonian “Food Fights.” Judge and commentator for Smithsonian Institution’s cooking competition on the National Mall, July 2, 2018.
“Exploring the South.” Cooking Up History, Smithsonian’s National Museum of American History, June 8, 2018
“Asian Pacific American Foodways.” Cooking Up History, Smithsonian’s National Museum of American History, May 4, 2018
“Exploring the Chesapeake Region.” Cooking Up History, Smithsonian’s National Museum of American History, April 6, 2018
“Alon Shaya: An Odyssey of Food, My Journey Back to Israel.” Cooking Up History, Smithsonian’s National Museum of American History, March 17, 2018
“Haitian and Carnival Food Traditions.” Cooking Up History, Smithsonian’s National Museum of American History, February 10, 2018
“Forgotten Foods: Recipes from Our Archives.” Cooking demonstration and lecture given at the Smithsonian’s 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’s National Museum of American History, November 18, 2017
“The New Southern Latino Table.” Cooking Up History, Smithsonian’s National Museum of American History, September 16, 2017
“Julia Child’s Kitchen Classroom.” Cooking Up History, Smithsonian’s National Museum of American History, August 11, 2017
“Cajun and Creole Food Traditions.” Cooking Up History, Smithsonian’s National Museum of American History, July 21, 2017
ACADEMIC AND PROFESSIONAL EXPERIENCE
Public History & Public Programming
Historian, Division of Work and Industry, American Food History Project, Smithsonian’s National Museum of American History, 2017 to present
Guest Curator and Research Fellow, Southern Food and Beverage Museum, 2010 to present
Graduate Intern, Division of Work and Industry, American Food History Project, Smithsonian’s National Museum of American History, 2017
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’s National Museum of American History, 2014
Volunteer Historian and Historical Interpreter, Magnolia Mound Plantation Museum, 19th Century Open Hearth Kitchen, 2014
Volunteer Historian 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
Archives and Collections Intern, Southern Food and Beverage Museum, New Orleans, 2009
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
Bass Instructional Fellow, Duke University
Co-Instructor, “Jazz in New Orleans.” Purdue University, Spring 2017
Guest Lecturer (4 classes), “U.S. History 1865-Present,” Meredith College, 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
Teaching Assistantship for Dr. Laura Edwards, “Women in United States History.” Duke University, Spring 2011
Teaching 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
Joining the Electric Circus: Rural Electrification and Gender in the Papers of Louisan Mamer, in collaboration with Duke Story+
COVID-19 collecting as part of the American Food History Project at the Smithsonian’s National Museum of American History.
Power Through Food: Women Entrepreneurs Saving Communities at the Smithsonian’s National Museum of American History.
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
“The Only One in the Room,” New Perspectives case in American Enterprise exhibition, National Museum of American History, 2020-present.
FOOD: Transforming the American Table, 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’s 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
SERVICE
Advisory Board of the Southern Food & Beverage Museum Research Center, Nunez Community College, New Orleans, LA
Board Member, 2022 – present
Membership Committee of the Southern Historical Association
Board Member, 2021 – present
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
Association for the Study of Food and Society
American Historical Association
Organization of American Historians
Southern Historical Association
Southern Association for Women Historians
Southern Foodways Alliance
