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AFS Faculty - Willa Zhen: Profile

Education

Ph.D. (ABD) Anthropology, School of Oriental and African Studies (SOAS), University of London

M.A. Anthropology of Development and Social Transformation, University of Sussex

B.A. International Relations and Chinese Studies, University of the Pacific

Select Publications

Forthcoming     Book Review of Christel Lane, The Cultivation of Taste: Chefs and the Organization of Fine Dining. Hospitality and Society.

Forthcoming     Book Review of Jinghong Zhang, Puer Tea: Ancient Caravans and Urban Chic. Food, Culture and Society.

2014.  Book Review of Lily Cho, Eating Chinese: Culture on the Menu in Small Town Canada. CuiZine: The Journal of Canadian Food Studies 5 (1).  Retrieved from http://www.erudit.org/revue/cuizine/2014/v5/n1/1024288ar.html

2013.  Book Review of Merry White, Coffee Life in Japan. Journal of American East-Asian Relations 20 (1): 95-96.

2011.  Amateur Cooking Schools and the Self-Fashioning of a ‘Middle Class’. Journal of Chinese Dietary Culture 7 (1): 61-88.

Recent Presentations

2015                Celebrity Chefs and Class Identity in China. Joint 2015 Annual Meetings & Conference of the Agriculture, Food, and Human Values Society (AFHVS) and Association for the Study of Food and Society (ASFS).  Pittsburg, PA. June 24-28.

2015                Panelist, “Chinese food in America”. Food Book Fair. Brooklyn, New York.  April 27.

2014                The Romance of Wine: Expectations and Anticipation in the Reception of Wine in China. Joint 2014 Annual Meetings & Conference of the Agriculture, Food, and Human Values Society (AFHVS), Association for the Study of Food and Society (ASFS), & Society for Anthropology of Food and Nutrition (SAFN). Burlington, VT. June 18-22.

Professional Associations

American Anthropological Association

Association for the Study of Food and Society

Society for the Anthropology of Food and Nutrition

Society for East Asian Anthropology

Contact Information

Email: w_zhen@culinary.edu

Office location: Roth 406

Office hours for September 2015 semester: To be announced

AFS Courses Taught

Introduction to Gastronomy (AOS)

Applied Food Studies

Anthropology of Food

China: Food and Cultures

Global Cuisines & Cultures Trips

 

Research Interests

China (especially Southern China)

Cooks and culinary training

Cooking schools/culinary education

Food and identity, especially socioeconomic class and gender

"Taste"

Wine consumption, identity, and status

 

 


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