ForrestPic copy Dr. Beth M. Forrest

Dr. Beth M. Forrest is Associate Professor of Liberal Arts at the Culinary Institute of America where she teaches history and food studies.

She is co-editor of a forthcoming edited volume on the role of sauce in identity in the western world (Oxford UP), and contributor the forthcoming book, Affecting Taste (Routledge); co-editor of a special issue on chocolate for the journal Food and Foodways; and has contributed to the Oxford Companion to Sugar and Sweets, The Routledge International Handbook of Food Studies, The Sage Encyclopedia of Food Issues, Gastronomica, and Food, Culture and Society: an International Journal of Multidisciplinary Research. She currently serves on the board of the Association for the Study of Food and Society (ASFS).


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