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CA 74 (Dining Room Management) 
CA 50 (Food and Beverage Cost Control)


M.L.S. from Queens College, 2003
M.A. in Food Studies from New York University, 2001
B.S. in Hospitality Management from Florida International University, 1995
A.O.S. in Culinary Arts from the Culinary Institute of America, 1994
B.A. in English from Barnard College, 1988

College Teaching

Women’s Housing and Economic Development Corporation, 1999-2000
New York University, 1997-1999
Johnson and Wales University in Miami, 1995-1996

Selected Publications and/or Other Resources

Savoring Gotham: The Bronx, Jamaica, Jackson Heights
Oxford Encyclopedia of Food: Sherry and Port
Food Network: Writer, Researcher, Assistant Editor, 2000-2002

Research Interests

  • The ethics and ideology behind the life and culinary choices chefs and other food service workers
  • The connection between the 1939 World’s Fair and the development of culinary culture in New York City
  • Library collection development in a specialty trade in an academic setting
  • The art of engaging students in necessary subject matter
  • The palate of an eight-year old

Awards Recognition, Distinctions and Grants

Les Dames d’Escoffier   Educational Scholarship Recipient, 1999
New York University   Two-year Teaching Fellowship, 1997-1999
NYLA 2006 Annual Conference  Mapmakers: A Program for GBLTQ Youth
NYU 2000 Millennial Stews  DeJong Asparagus: The Metaphorical Use of Food in Edna Ferber Novels

Institutional Affiliations / Professional Societies

Association for the Study of Food and Society Member since 2012
New York Culinary Historians: Member since 2013, and before
New York Librarian, number 21408