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Faculty Publications & Scholarship

Scholarly & Professional Works by the Faculty of the Culinary Institute of America

Costura, Maureen ~ Liberal Arts & Applied Food Studies

"Access to First-Choice Foods and Settlement Failure at French Azilum."
in Archaeological Perspectives on the French in the New World. University Press of Florida, 2017.
Introduction to Gastronomy.
Call Numbers: TX631 .I68 2013 - Hilton Library (NY)

Forrest, Beth ~ Liberal Arts & Food Studies

“Food and the Senses”
in Routledge International Handbook of Food Studies. Routledge, 2013.
Introduction to Gastronomy.
Call Numbers: TX631 .I68 2013 - Hilton Library (NY)
“Is Sipping Sin Breaking Fast? The Catholic Chocolate Controversy and the Changing World of Early Modern Spain.”
Food and Foodways, vol. 15, no. 1-2, 2007, pp. 31–52.
“Teaching Food History: A Discussion among Practitioners.”
Global Food History, vol. 3, no. 2, 2017, pp. 194–208.

Murphy, Dierdre ~ Liberal Arts & Applied Food Studies

“Food and the Senses”
in Routledge International Handbook of Food Studies. Routledge, 2013.
“Toward a Pedagogy of Mouthiness: The Essential Interdisciplinarity of Studying Food.”
Transformations: The Journal of Inclusive Scholarship and Pedagogy, vol. 23, no. 2, 2013, pp. 17–26.

Zhen, Willa Y. ~ Liberal Arts & Applied Food Studies

Introduction to Gastronomy.
Call Numbers: TX631 .I68 2013 - Hilton Library (NY)
"Tasting Soy Sauce, Teaching Culture: A Case for Experiential Learning."
Education About Asia, vol. 22, no. 2, 2017, pp. 58-60.

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