معرفی
Dr. Maryann Tebben is a Professor of French and Head of the Center for Food Studies at Bard College at Simon’s Rock. She holds a Ph.D. from the University of Southern California and a B.A. (summa cum laude) from the University of Notre Dame. Her research focuses on Renaissance/17th-century French literature, food history, and women’s writing, with notable works like Savoir-Faire: A History of Food in France (2020) and Sauces: A Global History (2014). She has presented at international conferences, including the IEHCA in France and the Umbra Food Conference. As the Center’s director, she fosters community engagement through initiatives like the annual ThinkFOOD conference, farm-to-table collaborations, and public events such as apple-tasting workshops. Her teaching emphasizes early modern French literature, modern theater, and cultural studies. Recognitions include the Emily Fisher Faculty Fellowship (2011–2013) and media features on The Splendid Table and Berkshire Eagle.
Education:
- Ph.D. in French, University of Southern California
- B.A. in French and Government (summa cum laude, Phi Beta Kappa), University of Notre Dame
Research & Teaching: Explores intersections of food, identity, and literature. Her work bridges historical analysis (e.g., pot-au-feu as a symbol of French unity) with contemporary cultural practices. She integrates community partnerships, such as student internships at local farms and Berkshire food enterprises.
Awards:
- Emily Fisher Faculty Fellow (2011–2013)
- Keynote speaker at international food studies conferences
Labs/Initiatives: Leads the Center for Food Studies, which organizes interdisciplinary events, promotes regional food sustainability, and connects students with culinary professionals. The Center’s activities include academic symposia, hands-on workshops, and collaborations with local farmers and chefs.
