Rachel E. Black

Rachel E. Black is Professor of Anthropology and Food Pathway Coordinator at Connecticut College, where she has taught since 2015. Her work integrates academic research with community engagement in New London, Connecticut, focusing on food systems transformation through partnerships with Brigaid, the New London County Food Policy Council, and FRESH New London.

Her educational background includes:

• B.A. (Hon), University of British Columbia
• M.A., University of British Columbia
• Ph.D., Università degli Studi di Torino

Black specializes in food anthropology with emphases on sensory experiences, gender dynamics in culinary professions, and sustainable food systems. Her research examines labor practices in professional kitchens, cultural adaptation of culinary traditions, and climate change impacts on food heritage through ethnographic fieldwork across Italy, France, the U.S., and Canada. She champions experiential learning that challenges students to critically analyze food systems.

Her publications reveal consistent exploration of food's cultural-political dimensions, particularly gender inequality in French culinary institutions, sensory anthropology of markets and wine, and evolving food traditions amid globalization. Key themes include labor concealment in artisanal production, culinary identity formation, and community-based food policy solutions.

Scientific recognition includes:

• Gourmand Book Award (2013) for co-editing Wine and Culture: From the Vineyard to the Glass

As an active mentor, Black guides students through community-engaged research projects addressing real-world food challenges. Her leadership extends to professional service as former President of the Society for the Anthropology of Food and Nutrition and current board member of the Association for the Study of Food and Society. She teaches Power and Inequality in a Globalized World, Sustainable Food Systems, Food and the Senses, and History and Theory of Anthropology while coordinating the Food Pathway program.

Black maintains active research collaborations with New London community organizations, particularly through Brigaid's school food transformation initiatives and the New London County Food Policy Council's local food system development efforts.