Scott Alves Barton

Dr. Scott Alves Barton is a Professor in the Initiative on Race and Resilience at the University of Notre Dame and a Faculty Fellow in the Institute of Advanced Studies. He holds an adjunct role at New York University and teaches at the Culinary Institute of America's Sustainable Food Systems master’s program. His career spans 30 years as an executive chef, culinary educator, and consultant, alongside his academic roles. Barton earned his PhD in Food Studies from NYU and focuses his research on the intersection of secular/sacred cuisine with identity politics, cultural heritage, and resistance in Northeastern Brazil and 19th–20th century USA.

**Education**: PhD in Food Studies from NYU.

Research & Teaching

Barton’s work critiques global food systems through a lens of equity and justice. He teaches courses like Race, Class, and Justice from the Field to the Table, emphasizing critical analysis of food systems’ social, cultural, and environmental impacts. His pedagogy integrates visual media to engage students in understanding systemic inequality and intersectional solutions.

Affiliations & Roles

• Secretary of the Society for the Anthropology of Food and Nutrition.
• Steering Committee Member for the James Beard Awards.
• Co-Chair of the African Diaspora Religions Unit, American Academy of Religion.

Advising & Impact

Barton advises students to critically examine their role in food systems, advocating for empathy-driven leadership and practical strategies to address hunger, sustainability, and equity. He emphasizes the importance of self-reflection and professional networking to identify personal ‘voices’ within the industry.