Megan J. Elias
Associate Professor of the Practice Director, Gastronomy
Megan Elias is a historian whose work and research explore the rich history of food and culture through prisms of food writing, markets, and home economics. Dr. Elias has designed and taught classes in the areas of food studies, food in world history, food and gender, American women’s history, and African American history. Elias is the author of Food on the Page: Cookbooks and American Culture (2017) as well as four other books about food history, including Food in the United States, 1890–1945, which was selected by the American Library Association as an Outstanding Academic Text for 2009. She is the author of numerous articles and book chapters about food history and serves as editor-in-chief for Food, Culture & Society. She has been a co-recipient of several grants from the National Endowment for the Humanities, among other organizations.