Invited Researcher of DEA Programme Stay in France: from November 15th to December 13th, 2021
Published at 18 November 2021
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
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