Dr. Trubek is the Faculty Director for the Food Systems Graduate Program and an Associate Professor in the Department of Nutrition and Food Sciences at the University of Vermont. She teaches courses in the contemporary food system, food and culture, qualitative research methods, and food history. 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.
Dr. Trubek's latest book, "The Taste of Place: A Cultural Journey into Terroir", looks at the importance of terroir as a cultural category and explores how terroir is being used in the United States today to change our food culture. Read more.
Spring 2014, Dr. Trubek will be teaching Farm to Table, a course that takes a broad, interdisciplinary approach to exploring our contemporary food system, including its underlying causes and unintended consequences. Explore courses.
Food Systems Research
From investigating how social and cultural factors influence sensory perception of Vermont artisan cheese to exploring everyday cooking practices in the past and present, Dr. Trubek and her colleagues combine ideas about social relations with various empirical data gathering techniques in order to get at what is actually happening with regard to people’s everyday values and practices relating to food. Learn more.