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.


  • 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.

Associations and Affiliations

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

Areas of Expertise and/or Research

Taste of Place


  • PhD, Anthropology, university of Pennsylvania, 1995
  • Advanced Certificate, Cordon Bleu Cookery School, 1986
  • BA, Sociology/Anthropology, Haverford College, 1985


  • 802-656-0833
Office Location:

251 MLS Carrigan Wing

Office Hours:

by appointment

Courses Taught