Education:

Ph.D., History, Tulane University, New Orleans, Louisiana, May 2013. Dissertation: "Imagining the Creole City: White Creole Print Culture, Community, and Identity Formation in Nineteenth-Century New Orleans."

M.A., Historical Studies, The New School for Social Research, New York, New York, May 2008. Master's Thesis: "Creole Cookbooks and the Formation of Creole Identity in New Orleans, 1885-1900."

B.A., Linguistics and Anthropology, Tulane University, May 2003.

 

Teaching Experience: 

Bard Early College in New Orleans (Visiting Professor of Urban Studies):

New Orleans: Theorized, Historicized, Narrated, Observed, and Curated or BECNO Meets THNOC (Spring 2014)
First-Year Seminar: What Is Knowledge? (Fall 2013)
New Orleans: Do You Know What It Means? (Spring 2013)
First-Year Seminar: Self and the Science of the Mind Since the Machine Age (Fall 2012)

Tulane University (Visiting Professor, 2013, and Graduate Teaching Fellow, 2009-2011):

Introduction to the Musical Cultures of the Gulf South (Fall 2013)
New Orleans Creole Identities (Summer 2011)
United States History: 1865 to the Present (Fall 2009)

 

Publications:

Imagining the Creole City: White Creole Print Culture, Community, and Identity Formation in Nineteenth-Century New Orleans (Baton Rouge: Louisiana State University Press, forthcoming October 2014).

Editor of The Favrot Family Papers, Volume VI, 1817-1839 (New Orleans: Tulane University Press, 2012).

 

Chapters in Books:

"'Everybody Seemed Willing to Help': The Picayune Creole Cook Book as Battleground, 1900-2008," in John T. Edge, Elizabeth Engelhardt, and Ted Ownby, eds., The Larder: Food Studies Methods from the American South (Athens: University of Georgia Press, forthcoming 2013). 

Cette Terre Catholique’: White Creole Culture and the St. Louis Cathedral of New Orleans," in Nathalie Dessens and Jean-Pierre Le Glaunec, eds., Interculturalité. La Louisiane au carrefour des cultures (Québec: Presses de l'Université Laval, forthcoming 2013). 

"Identity, Authenticity, Persistence, and Loss in the West Tennessee Whole-Hog Barbecue Tradition," in James R. Veteto and Edward M. Maclin, eds., The Slaw and the Slow Cooked: Culture and Barbecue in the Mid-South (Nashville: Vanderbilt University Press, 2011): 83-104.

"Cookbooks," KnowLA: Encyclopedia of Louisiana (2011). 

“Brunch” and “Mardi Gras,” in Melitta Weiss Adamson and Francine Segan, eds., Entertaining from Ancient Rome to the Super Bowl: An Encyclopedia (Westport, CT: Greenwood Press, 2008): vol. 1, 93-95; vol. 2, 353-360.

“Begué’s Eggs,” in Richard Hosking, ed., Eggs in Cookery: Proceedings on the Oxford Symposium on Food and Cookery, 2006 (London: Prospect Books, 2007): 60-66.

“Jambalaya,” in Andrew F. Smith, ed., The Oxford Companion to American Food and Drink (New York: Oxford University Press, 2007): 325.

 

 

Book Reviews:

Jennifer Rae Greeson, Our South: Geographic Fantasy and the Rise of National Literature (Cambridge: Harvard University Press, 2010), Southern Historian 33 (Spring 2012): 142. 

Susan Tucker, ed., New Orleans Cuisine: Fourteen Signature Dishes and Their Histories (Jackson: University of Mississippi Press, 2009), Louisiana History 53:4 (Fall 2011): 492-494.

Robert F. Moss, Barbecue: The History of an American Institution (Tuscaloosa: The University of Alabama Press, 2010), Tennessee Historical Quarterly 70:2 (Summer 2011): 162-164.

Fuchsia Dunlop, Shark’s Fin and Sichuan Pepper Food: A Sweet-Sour Memoir of Eating in China (New York: W. W. Norton, 2008) and Sara Roahen, Gumbo Tales: Finding My Place at the New Orleans Table (New York: W. W. Norton, 2008), Food, Culture & Society: An International Journal of Multidisciplinary Research 12:1 (March 2009): 111-114.

 

Recent Conferences, Presentations and Talks:

"'Historic in All Its Branches and Roots': Charles Gayarré and the Creation of a White Creole Print Culture," American Historical Association, New Orleans, January 6, 2013.

“Praline Connections: Closing Comments,” Institute for the Study of Culinary Cultures, The Historic New Orleans Collection, June 9, 2012.

"Vietnamese Food in New Orleans: Past and Present," Southern Food and Beverage Museum, New Orleans, June 2, 2012. 

“Grace King and the Feminization of New Orleans Creole History and Culture,”  Louisiana Historical Association, New Orleans, March 3, 2012."The St. Louis Cathedral of New Orleans as White Creole Locus of Culture, Myth, and Memory," Interculturalité: La Louisiane au carrefour des cultures (XVIIIe-XIXe siècles), Université de Toulouse-Le Mirail, France, January 13, 2012.