Rachel Black is associate professor of anthropology at Connecticut College. She holds a doctorate in Anthropology from the Università degli Studi di Torino and was a postdoctoral researcher at the Università di Scienze Gastronomiche in Italy. Previously, she was the director of a graduate food studies program at Boston University. Black’s research is focused on food studies and she has explored such topics as gender inequality in professional French kitchens, the social construction of natural wine, and the cultural heritage of open-air markets in Italy.
Title: Olive oil, cuisine and local knowledge: cultural responses to climate change
Keywords: Food studies; climate change; intangible cultural heritage; taste; work and gender; innovation
- 2021. Cheffes de cuisine: Women and work in the professional French kitchen. Champaign, IL: University of Illinois Press.
- 2021 “The Gastronomic Capital of the World: Food, politics and identity in Lyon” in S. I. Diaz (ed.) Taste, Politics and Identities: Food in the Global Stage. London: Bloomsbury: 86-102.
- 2018 “Cultivating a taste landscape: Cooperative winegrowing in Carema, Italy” in Counihan & Hojlund Pedersen. Eds., Making Taste Public: Ethnographies of Food and the Senses. London: Bloomsbury: 69-82
- *2017 “Sensory Anthropology of Food” in Chrzan and Brett, eds. Anthropology of Food Handbook, Oxford: Berghahn: 230-238.
- 2013 Co-Editor with Robert Ulin, Wine and Culture: From the Vineyard to the Glass, New York: Bloomsbury Academic.
- 2012. Porta Palazzo: The Anthropology of an Italian Market, Philadelphia, PA: University of Pennsylvania Press