Amy Trubek

Biography

Dr. Amy Trubek is currently working as a Professor in the Department of Deaprtment of animal nutrition and food science, university of vermont , United States of America. His research interests includes Research Interests and Focus Dr. Amy Trubek is an associate professor in the Nutrition and Food Science department at the University of Vermont. 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. Dr. Trubek is involved in on-goin! g 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 recent 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 also 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. Presently, she is writing a book on cooking in modern America, the result of several years of ethnographic and historical r! esearch. . He /she is serving as an editorial member and reviewer of several international reputed journals. Dr. Amy Trubek is the member of many international affiliations. He/ She has successfully completed his Administrative responsibilities. He /she has authored of many research articles/books related to Research Interests and Focus Dr. Amy Trubek is an associate professor in the Nutrition and Food Science department at the University of Vermont. 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. Dr. Trubek is involved in on-goin! g 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 recent 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 also 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. Presently, she is writing a book on cooking in modern America, the result of several years of ethnographic and historical r! esearch. .

Research Interest

Research Interests and Focus Dr. Amy Trubek is an associate professor in the Nutrition and Food Science department at the University of Vermont. 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. Dr. Trubek is involved in on-goin! g 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 recent 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 also 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. Presently, she is writing a book on cooking in modern America, the result of several years of ethnographic and historical r! esearch.