Beth Forrest, CIA Associate Professor—Liberal Arts

Faculty Bio: Dr. Beth Forrest

Liberal Arts
Professor—Liberal Arts

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 President, The Association for the Study of Food and Society. Past member, International Association of Culinary Professionals.

Dr. Forrest is currently teaching as a part of CIA’s Applied Food Studies bachelor’s degree program.

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