Culture; commerce; colonialism; culinary
19th and 20th century US History; History of Empire; History of Print Culture; Social Theory; Cultural Studies; Economic Sociology and Consumer Culture; History of the Left and Radicalism; The Atlantic World; Southern US History; Louisiana and New Orleans History; Food Studies and Culinary History; Constructions of Taste and Culture; Modernity; Whiteness Studies; Semantics and Historical Linguistics; 1940s-60s American, Italian, French, and Slavic Cinema.
“Where Culture Means Business: Creole Culture in Late-Nineteenth Century New Orleans [Tentative Title]."
Grants and Fellowships
Graduate School Fellowship. Tulane University, Fall 2008-Spring 2012.
Tuition scholarship. The New School for Social Research, Fall 2006-Spring 2008.
"Identity, Authenticity, Persistence and Loss in the West Tennessee Whole-Hog Barbecue Tradition." The Slaw and the Slow Cooked: An Anthropology of Mid-South Barbecue. (Nashville: Vanderbilt Univ. Press, Forthcoming).
"Louisiana Cookbooks" essay for KnowLA.org (forthcoming).
Book Review: Susan Tucker, ed. New Orleans Cuisine: Fourteen Signature Dishes and Their Histories, Louisiana History (forthcoming).
Book Review Essay: “Identity and Assimilation in Gumbo Tales and Shark’s Fin and Sichuan Pepper.” Food, Culture & Society: An International Journal of Multidisciplinary Research, 12:1 (March 2009).
“Carnival,” and “Brunch.” Entertaining: From Ancient Rome to the Super Bowl. 2 Vol., Eds. Melitta Weiss Adamson and Francine Segan. (Westport, CT: Greenwood Press, 2008.)
“Begué’s Eggs.” Eggs in Cookery: Proceedings on the Oxford Symposium on Food and Cookery, 2006. Ed. Richard Hosking. (London: Prospect Books, 2007.)
“Jambalaya.” The Oxford Companion to American Food and Drink. Ed. Andrew F. Smith. (New York: Oxford University Press, 2007.)
“Beginning With Begué’s.” New Orleans The Times-Picayune. December 8, 2006.
“Creole Cook Book, Creole Cookery, Creole Identity in 1885 New Orleans.” Louisiana Historical Association 2009 Conference. March 20, 2009.
“Creole Cookbooks and the Formation of Creole Identity in New Orleans.” Association for the Study of Food and Society 2008 Conference. June 5, 2008.
“Begué’s Eggs.” Oxford Symposium on Food and Cookery, St. Catherine’s College, Oxford, England. September 3, 2006.
HISU 142-01 US: 1865 to the Present, Tulane University, Fall 2009.
Ph.D. Candidate, History (US), Tulane University, August 2008-Onward.
M.A., Historical Studies, The New School for Social Research, New York, NY, May 2008.
Master’s Thesis: “Creole Cookbooks and the Formation of Creole Identity in New Orleans, 1885-1900.”
B.A., Double Major in Linguistics and Anthropology, Tulane University, May 2003.