معرفی
Krishnendu Ray is a Professor of Food Studies and Director of the Food Studies PhD Program at New York University's Steinhardt School of Culture, Education, and Human Development. He holds a Ph.D. in Sociology from SUNY Binghamton (2001) and a master’s in Political Science from Delhi University, India. Prior to NYU, he served as faculty and Acting Associate Dean for Curriculum Development at The Culinary Institute of America.
- Roles: Professor, Director of Food Studies PhD Program, Chair of the Department of Nutrition, Food Studies, and Public Health (per external sources).
- Research Focus: Immigrant culinary practices, globalization of food, ethnic restaurants, urban food cultures, and the sociocultural dimensions of taste.
His work bridges sociology, anthropology, and public health, examining how food shapes identity, migration, and urban spaces. Notable publications include The Ethnic Restaurateur (2016) and The Migrant’s Table (2004). He co-edits special issues on topics like street vending and global cities, highlighting food’s role in cultural exchange and urban transformation.
Recent articles (2020–2025) explore global Asias, resilient immigrant cooking, and the intersection of food studies with contemporary crises. His research frequently engages interdisciplinary methods, including ethnography and historical analysis.
