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Food culture and migration, with Krishnendu Ray
3 November 2020 @ 19:30 - 20:30
How do migration phenomena shape food culture(s)? What does the term “terroir” really mean? Are there hierarchies in taste? In what way do our food choices influence processes of exclusion, or integration? We’re speaking with Krishnendu Ray about globalization and the central role of food in the construction of identity.⠀
SPEAKER
Krishnendu Ray is the Chair of the Department of Nutrition and Food Studies at New York University; author of The Migrant’s Table (2004) and The Ethnic Restaurateur (2016); and the co-editor of Curried Cultures: Globalization, Food and South Asia (2012). He is an Editorial Collective Member of the Food Studies journal Gastronomica. He was formerly a faculty member and the Associate Dean of Liberal Arts at The Culinary Institute of America (1996-2005) and the President of The Association for the Study of Food and Society from 2014-2018.