I’m an Associate Professor of Sociology at Occidental College in Los Angeles, California. The overarching goal of my research has been to uncover the social relations surrounding the consumption of food. I have used the case of genetically modified food to focus on institutional trustworthiness, highlighting the connections between organizations, power, the public, and trust when dealing with this emerging technology. I have used the case of restaurant and food culture to entwine ideas about expertise, aesthetics, and the sociology of place.
I am the book review editor at Food, Culture and Society: An International Journal of Multidisciplinary Research and serve on the Board of Directors for the Association for the Study of Food and Society.
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