Megan J. Elias

Megan J. Elias is an Associate Professor of the Practice and Director of the Food Studies Program at Boston University. She holds a PhD from the City University of New York (CUNY), an MA from San Francisco State University, and a BA from Cornell University. Her research explores the intersection of food, culture, and history, with a focus on food writing, markets, home economics, and gender. Dr. Elias is the author of seven books, including *Food on the Page: Cookbooks and American Culture* (2017) and *Food in the United States, 1890–1945* (2009), which received the American Library Association’s Outstanding Academic Text award. She serves as editor-in-chief of *Food, Culture & Society* and has been a co-recipient of multiple National Endowment for the Humanities grants.

Elias teaches courses such as *History of Food*, *Introduction to Gastronomy*, and *Food and Gender*, emphasizing interdisciplinary approaches. Her work bridges historical analysis with public engagement, including contributions to Sundance Channel’s *Love/Lust* series and collaborations on museum podcasts like the *Making Objects Speech* project. Her research interests span business history, cultural history, food technology, and the scholarship of teaching and learning.

In grants and fellowships, she secured $350,000 as Lead Faculty Mentor for the *Bridging Historias* program and a $74,937 NEH grant for the *Foodways and Humanities Project*. Her awards include the CUNY Chancellor’s Fellowship (2014) and the Culinary Historians of New York Amelia Scholars Grant (2007). She actively mentors faculty and curricular development, reflecting her commitment to academic innovation and educational equity.