The Culinary Institute of America

Beth Forrest, CIA Associate Professor—Liberal Arts

Spotlight On: Dr. Beth ForrestLiberal Arts

Associate Professor—Liberal Arts

Email: b_forres@culinary.edu

Education:
PhD, MA, BA, Boston University, Boston, MA.

Professional Experience:
Assistant Director, Programs in Food and Wine, Boston University. Lecturer, Metropolitan College, Boston University; Open Universitat Oberta de Catalunya, Barcelona, Spain; The Cambridge School of Culinary Arts, Cambridge, MA. Event Coordinator, Center for Millennial Studies, Boston University. Teaching Assistant/Teaching Fellow, History Department, Boston University.

Awards:
Travel grants, Boston University, 2007–2009, 2005, 2003, 2000.

Author:
Co-editor, Introduction to Gastronomy; “Special Issue: Chocolate Case Studies in History and Culture,” Food & Foodways; “Is Sipping Sin Breaking Fast?: The Catholic Chocolate Controversy and the Changing World of Early Modern Spain,” Food & Foodways; “Food and the Senses,” Routledge International Handbook of Food Studies. Contributor, Gastronomica; Oxford Companion to Sugar and Sweets; The SAGE Encyclopedia of Food Issues; Culinary Biographies; Food, Culture & Society: An International Journal of Multidisciplinary Research; Improper Bostonian; Radcliffe Culinary Times.

Member:
Board Secretary and Board Member, The Association for the Study of Food and Society. Board Member, Association for Cultural Studies. Past member, International Association of Culinary Professionals.

The Culinary Institute of America

1946 Campus Drive
Hyde Park, NY 12538-1499

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