- Phone: 212-998-5530
- Email: email@example.com
- Departments: Nutrition, Food Studies, and Public Health
- Programs: Food Studies
Krishnendu Ray received his Ph.D. in Sociology from SUNY Binghamton in 2001. He also holds a master’s degree in Political Science from Delhi University, India. Prior to joining the NYU faculty in 2005, Krishnendu was a faculty member and an Associate Dean for Curriculum Development at The Culinary Institute of America (CIA) from 1996.
A food studies scholar, he is the author of The Migrant’s Table: Meals and Memories in Bengali-American Households (Temple University, 2004), as well as several chapters such as “Exotic Restaurants and Expatriate Home Cooking” in David Inglis and Debra Gimlin, eds., The Globalization of Food (Oxford: Berg, 2009), and articles such as “Nation and Cuisine: The Evidence from American Newspapers ca. 1830-2003,” Food & Foodways, 16, 4 (August 2008): 259-297, “Domesticating Cuisine: Food and Aesthetics on American Television,” Gastronomica 7, 1 (Winter 2007): 50-63, “Ethnic Succession and the New American Restaurant Cuisine,” in David Beriss and David Sutton, eds., The Restaurants Book: Ethnographies of Where we Eat (Oxford: Berg Publishers, 2007), and “Why do Ethnic Restaurants Have Terrible Service?” (2003).
His most recent co-edited book is Curried Cultures: Globalization, Food and South Asia (University of California Press, 2012).
He is currently working on his next book-length project tentatively titled “Immigrant Restaurateur and the American City: Taste, Toil and Ethnicity.”
He serves on the editorial boards of the journals: Food, Culture & Society; Gastronomica; Contemporary Sociology; and Loukik.
Here are a couple of links to his current work as reported in the media (academic articles are cited further down):