{"id":2935,"date":"2020-08-21T14:23:12","date_gmt":"2020-08-21T18:23:12","guid":{"rendered":"https:\/\/www.bu.edu\/met\/?post_type=profile&#038;p=2935"},"modified":"2025-12-17T15:59:38","modified_gmt":"2025-12-17T20:59:38","slug":"megan-elias","status":"publish","type":"profile","link":"https:\/\/www.bu.edu\/met\/profile\/megan-elias\/","title":{"rendered":"Megan J. Elias"},"content":{"rendered":"<p>Megan J. Elias is a historian whose work and research explore the rich history of food and culture through prisms of food writing, business, and home economics. Dr. Elias has designed and taught classes in the areas of food studies, food in world history, food and gender, and food memoir. Elias is the author of <em>Food on the Page: Cookbooks and American Culture<\/em> (2017) as well as four other books about food history, including <em>Food in the United States, 1890\u20131945<\/em>, which was selected by the American Library Association as an Outstanding Academic Text for 2009. Elias is the author of numerous articles and book chapters about food history and serves as editor-in-chief for Oxford Bibliographies Online Food Studies articles. She has been a co-recipient of several grants from the National Endowment for the Humanities.<\/p>\n<div class=\"bu_collapsible_container \" aria-live=\"polite\" data-customize-animation=\"false\"><h2 class=\"bu_collapsible\" aria-expanded=\"false\"tabindex=\"0\" role=\"button\">Research Interests<\/h2><div class=\"bu_collapsible_section\" style=\"display: none;\"><\/p>\n<ul>\n<li>Business history<\/li>\n<li>Cultural history<\/li>\n<li>Education history<\/li>\n<li class=\"tags__list-item\">Faculty development<\/li>\n<li>Food history<\/li>\n<li>Gender<\/li>\n<li>History of food technology<\/li>\n<li>Scholarship of teaching and learning<\/li>\n<\/ul>\n<p><\/div>\n<\/div>\n\n<div class=\"bu_collapsible_container \" aria-live=\"polite\" data-customize-animation=\"false\"><h2 class=\"bu_collapsible\" aria-expanded=\"false\"tabindex=\"0\" role=\"button\">Courses<\/h2><div class=\"bu_collapsible_section\" style=\"display: none;\"><\/p>\n<ul><div class=\"course-feed\"><\/p>\n<li>MET ML 622 \u2013 History of Food<\/li>\n<p><\/p>\n<li>MET ML 701 \u2013 Introduction to Gastronomy<\/li>\n<p><\/p>\n<li>MET ML 706 \u2013 Food, Gender and Sexuality<\/li>\n<p><\/div><\/ul>\n<p><\/div>\n<\/div>\n\n<div class=\"bu_collapsible_container \" aria-live=\"polite\" data-customize-animation=\"false\"><h2 class=\"bu_collapsible\" aria-expanded=\"false\"tabindex=\"0\" role=\"button\">Scholarly Works<\/h2><div class=\"bu_collapsible_section\" style=\"display: none;\"><\/p>\n<p><strong>Publications<\/strong><\/p>\n<p>Editor, <em>Global Food History Journal\u00a0<\/em>(Routledge).<\/p>\n<p><strong>Books<\/strong><\/p>\n<p><em>Food on the Page: American Cookbooks and Culture<\/em>\u00a0(University of Pennsylvania Press, 2017).<\/p>\n<p>\u201cFood and Gender.\u201d Invited chapter in <em>The Routledge History of American Foodways<\/em>\u00a0(Routledge Press, 2015).<\/p>\n<p><em>Lunch: the History of a Meal<\/em><span>\u00a0<\/span>(Rowman &amp; Littlefield, 2014).<\/p>\n<p><em>Barbecue: A Global History<span>\u00a0<\/span><\/em>(Reaktion Press, April 2014).<\/p>\n<p><em>Food in the United States, 1890\u20131945<\/em>\u00a0(ABC-CLIO\/Greenwood, 2009). Chosen as an \u201cOutstanding Academic Title, 2009\u201d by the American Library Association.<\/p>\n<p><em>Stir It Up: Home Economics in American Culture<\/em>\u00a0(University of Pennsylvania Press, 2008).<\/p>\n<p><strong>Articles<\/strong><\/p>\n<p>\u201cThe Palate of Power: Americans, Food and the Philippines after the Spanish-American War.\u201d <em>Material Culture<\/em>\u00a046, no. 1 (2014): 44\u201357.<\/p>\n<p>\u201cSummoning the Food Ghosts: Food History as Public History.\u201d\u00a0<em>The Public Historian<\/em>\u00a034, no. 2 (2012): 13-29.<\/p>\n<p>\u201cNo Place Like Home: A Survey of American Home Economics History.\u201d <em>History Compass<\/em> 9,\u00a0no.1 (January 2011): 97\u2013105.<\/p>\n<p>\u201cA Global Appetite: Food History as World History from 1500 to 1800.\u201d Portable audio guide for teaching and learning with visual culture, part of NEH-funded Making Objects Speech project: <a href=\"http:\/\/jjcweb.jjay.cuny.edu\/history\/making_objects_speak\/index.php\/foodhistory-worldhistory\/\" target=\"_blank\" rel=\"noopener noreferrer\">http:\/\/web.jjay.cuny.edu\/~history\/making_objects_speak\/tours.html<\/a><\/p>\n<p>\u201cModel Mamas: The Domestic Partnership of Home Economics Pioneers Flora Rose and Martha Van Rensselaer.\u201d\u00a0<cite>Journal of the History of Sexuality<\/cite> 15, no. 1 (2006): 65\u201388.<\/p>\n<p><strong>Conference Papers and Invited Talks<\/strong><\/p>\n<p>\u201c\u2019The Fine Careless Rapture of the Male\u2019: Selling Masculinity to Women in American Cookbooks.\u201d Association for the Study of Food and Society Conference, 2017.<\/p>\n<p>\u201cEdna Lewis and the Circulation of African-American Cuisine\u201d Roundtable participant, Organization of American Historians Conference, New Orleans, 2017<\/p>\n<p>\u201cEdna Lewis: Cultivating African-American Cuisine.\u201d Roundtable, Association for the Study of Food and Society Conference, University of Toronto, 2016.<\/p>\n<p>\u201cProfessional Development: What Do Journal Editors Want?\u201d Roundtable, Association for the Study of Food and Society Conference, University of Toronto, 2016.<\/p>\n<p>\u201cEdible Ethnicities in Transition.\u201d Roundtable, Association for the Study of Food and Society Conference, Chatham University, 2015.<\/p>\n<p>\u201cFood, Space, and Nation: Crossing Culinary Borders.\u201d Chair and Commentator, Organization of American Historians Conference, Atlanta, 2014.<\/p>\n<p>\u201cCooking the Research, Filming the Food: A Multidisciplinary Experiment in Teaching Food History.\u201d Roundtable, Association for the Study of Food and Society Conference, University of Vermont, 2014.<\/p>\n<p>\u201cFreak Food: Counterculture Cookbooks of the 1960s.\u201d Anglo-American History Conference, London, 2013.<\/p>\n<p>\u201cTaking the Scalpel to School: Gender and Home Economics Education.\u201d Organization of American Historians, San Francisco, 2013.<\/p>\n<p>\u201cFood and Advertising in the early Twentieth Century.\u201d New York Public Library Teacher Education Program, August 2012.<\/p>\n<p>\u201cFood in the Victorian Era.\u201d Invited Talk, Bayside Historical Society, May 2012.<\/p>\n<p>\u201cCookbooks and Ideology.\u201d Roundtable Discussion, The Cook Book Conference, February 2012.<\/p>\n<p>Panelist, \u201cWhat Is the Place of Food Studies in American Studies?: An Interdisciplinary Roundtable Discussion.\u201d American Studies Association Conference, 2011.<\/p>\n<p>Food history expert, \u201cComfort Food\u201d and \u201cBreakfast\u201d episodes,\u00a0Sundance Channel\u2019s\u00a0<em>Love\/Lust<\/em> series, 2011.<\/p>\n<p>\u201cNo National Dish? A History of American Food Writing.\u201d Berger Forum, New York Public Library, July 2011.<\/p>\n<p>\u201cThe Lost Meal: Representations of Southern History in American Cookbooks, 1865\u20132010.\u201d American Literature Association, Boston, Mass., May 2011.<\/p>\n<p>\u201cBabies, Budgets, and Brown Bread: What Can We\u00a0Learn From the Home Economics Movement?\u201d Invited talk, King\u2019s College, Wilkes-Barre, Penn., 2011.<\/p>\n<p><strong>Grants and Fellowships<\/strong><\/p>\n<p>2012\u20132015: National Endowment for the Humanities grant for \u201cFoodways and Humanities Project\u201d ($74,937).<\/p>\n<p>2012\u20132015:\u00a0Lead Faculty Mentor, \u201cBridging <em>Historias<\/em>\u201d Faculty\/Curricular Development Program, American Social History Project, National Endowment for the Humanities\u00a0($350,000).<\/p>\n<p>2014: Chancellor\u2019s Fellowship, City University of New York.<\/p>\n<p>2014: City University of New York Leadership Seminar.<\/p>\n<p>2012\u20132013: Interdisciplinary Science Studies Mellon Foundation Fellowship, City University of New York.<\/p>\n<p>2010: Five College Women\u2019s Studies Research Center Associate.<\/p>\n<p>2008: Co-recipient, National Endowment for the Humanities grant, \u201cMaking Objects Speak: professor-designed podcasts for effective student use of museum collections.\u201d<\/p>\n<p>2007: Culinary Historians of New York Amelia Scholars Grant.<\/p>\n<p>2007: Schlesinger Library Research Grant, Radcliffe College.<\/p>\n<p>2004, 2005, 2006, 2008:\u00a0CUNY Professional Staff Congress Research Grant.<br \/>\n<\/div>\n<\/div>\n\n","protected":false},"author":13440,"template":"","_links":{"self":[{"href":"https:\/\/www.bu.edu\/met\/wp-json\/wp\/v2\/profile\/2935"}],"collection":[{"href":"https:\/\/www.bu.edu\/met\/wp-json\/wp\/v2\/profile"}],"about":[{"href":"https:\/\/www.bu.edu\/met\/wp-json\/wp\/v2\/types\/profile"}],"author":[{"embeddable":true,"href":"https:\/\/www.bu.edu\/met\/wp-json\/wp\/v2\/users\/13440"}],"version-history":[{"count":15,"href":"https:\/\/www.bu.edu\/met\/wp-json\/wp\/v2\/profile\/2935\/revisions"}],"predecessor-version":[{"id":92008,"href":"https:\/\/www.bu.edu\/met\/wp-json\/wp\/v2\/profile\/2935\/revisions\/92008"}],"wp:attachment":[{"href":"https:\/\/www.bu.edu\/met\/wp-json\/wp\/v2\/media?parent=2935"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}