معرفی
Sara Franklin is a part-time Professor at NYU’s Gallatin School of Individualized Study, specializing in food studies, oral history, and cultural narratives. She holds a B.A. in Community Health from Tufts University (2008) and a Ph.D. in Food Studies from NYU (2016). Her research explores intersections of food, memory, gender, care work, and media, emphasizing storytelling across diverse mediums. A bestselling author, her book The Editor (2024) examines Judith Jones’ legacy in American culinary publishing and culture. She has also co-authored the James Beard Award-nominated The Phoenicia Diner Cookbook (2020) and edited Edna Lewis: At the Table with an American Original (2018).
Franklin’s career includes farming, anti-hunger activism, and curatorial work (e.g., the Our Global Kitchens exhibition at the AMNH, 2012–2013). Her writing appears in The New York Times, Washington Post, and The Nation, supported by grants like the National Endowment for the Humanities. She teaches courses on food systems, oral history, and non-fiction writing, integrating interdisciplinary approaches to explore food’s role in identity, culture, and social justice.
Her honors include the James Beard Award nomination for her cookbook contribution. Franklin’s work extends globally, with fieldwork in South Africa and Brazil, and she advocates for sustainable agriculture and community-based capacity building. She resides in the Hudson Valley with her family.
