- Ph.D., Anthropology, University of Pennsylvania
- B.A., Sociology/Anthropology, Haverford College
- Food Systems Graduate program
- Food Systems Research Center (FSRC)
BIO
Dr. Trubek was the founding Faculty Director of the Food Systems graduate program. Trained as a cultural anthropologist and chef, her research interests include the globalization of the food supply, the relationship between taste and place, the development of food agency, and cooking and sensory evaluation as cultural practices.
Dr. Trubek is the author of three books: Haute Cuisine: How the French Invented the Culinary Profession (2000), The Taste of Place: A Cultural Journey into Terroir (2008) and Making Modern Meals: How Americans Cook Today. Dr. Trubek’s research involves the practices needed to move from the raw to the cooked (in a broad sense): people working with food, making food for themselves and for others, taking the resources of the natural environment and transforming them into palatable and culturally acceptable dishes, meals and drinks.
Courses
- NFS 1053: Basic Concept of Foods
- FS 6400: Food Systems Society and Policy
Area(s) of expertise
- Taste of Place
- Culinary History and Anthropology
- Food Supply Chains
Bio
Dr. Trubek was the founding Faculty Director of the Food Systems graduate program. Trained as a cultural anthropologist and chef, her research interests include the globalization of the food supply, the relationship between taste and place, the development of food agency, and cooking and sensory evaluation as cultural practices.
Dr. Trubek is the author of three books: Haute Cuisine: How the French Invented the Culinary Profession (2000), The Taste of Place: A Cultural Journey into Terroir (2008) and Making Modern Meals: How Americans Cook Today. Dr. Trubek’s research involves the practices needed to move from the raw to the cooked (in a broad sense): people working with food, making food for themselves and for others, taking the resources of the natural environment and transforming them into palatable and culturally acceptable dishes, meals and drinks.
Courses
- NFS 1053: Basic Concept of Foods
- FS 6400: Food Systems Society and Policy
Areas of Expertise
- Taste of Place
- Culinary History and Anthropology
- Food Supply Chains