University of Vermont

Department of Nutrition and Food Sciences

Faculty - Amy Trubek

Amy Trubek, PhD, Associate Professor

  • PhD, Anthropology, University of Pennsylvania, 1995
  • Advanced Certificate, Cordon Bleu Cookery School, 1986
  • BA, Sociology/Anthropology, Haverford College, 1985
  • Dr. Trubek's C.V.


Professional Affliations

  • Association for the Study of Food in Society
  • American Anthropological Association
  • Vermont Fresh Network

Area of expertise

Taste of Place


Contact Information

Email: Amy.Trubek@uvm.edu

Phone: 802-656-0833

Office Location: 251 MLS Carrigan Wing


Office Hours: by appointment


Websites:

Introduction

Amy Trubek is trained as a cultural anthropologist and chef, her research interests include the history of the culinary profession, globalization of the food supply, the relationship between taste and place, and cooking as a cultural practice.

Professional Interests

Amy Trubek is involved in on-going research into the importance of the taste of place as a means of promoting and supporting place based foods and regional food systems in the United States and beyond. Her book, The Taste of Place, A Cultural Journey into Terroir (2008 University of California Press), looks at the long-term importance of terroir as a cultural category in France and explores how terroir is being used in the United States today to change our food culture.

She is involved in an interdisciplinary research project looking at the sensory qualities of unique Vermont products and the possible link to terroir, with a present focus on maple syrup and artisan cheese. This project is linked to a new initiative at the Vermont Agency of Agriculture exploring the long-term policy and economic possibilities for place based foods in the state.

Courses
  • NFS 073: Farm to Table: Contemporary Food Systems
  • NFS 185: Food and Culture
  • NFS 295: From Milk to Maple: Vermont's Rural Food System
  • NFS 295: Culture and Cuisine in Oaxaca, Mexico
  • FS 335: Qualitative Research Methods for Food, Culture and the Environmen
  • FS 345: Food Systems, Society and Policy
Recent Publication
  • November 2011, "Kitchen Work: 1920-Present",Chapter in Cultural History of Food: 1920-2000. Amy Bentley, editor. New York: Berg Press.

  • December 2011, "Kitchen Work: The Long Nineteenth Century", Chapter in Cultural History of Food: 1880-1920. Martin Brueghel, editor. New York: Berg Press.

  • Spring 2011, "Why Wine Matters: A Conversation", Gastronomica: A Journal of Food and Culture. Volume 11, Number one.

  • Spring 2011, "Radical Taste: Our Possible Future?", Radical History Review. Issue Number 110.

  • March 2010, "Terroir: A French Past with a Transnational Future",(co-authored with Sarah Bowen adn Kolleen Guy). Journal for French and Francophone Studies. Volume14, Issue 2, pages 139-148.

  • Oct 2008 "Creating the Taste of Place in the United States: Can We Learn from the French", Geojournal, (co-authored with Sarah Brown), Volume 72, Issue 3, pages 22-30. (peer review)

  • Trubek. 2008, The Taste of Place, A Cultural Journey Into Terroir, Berkeley: University of California Press

  • Trubek. 2000, Haute Cuisine: How the French Invented the Culinary Profession; University of Pennsylvania Press.
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