Prof. Krishnendu Ray (NYU, Food Studies), “Body Techniques and Everyday Tools: Infrastructures and Cultures of Food across the Indian Ocean”
Discussant: Martin Manalansan, Professor of Women’s, Gender, and Sexuality Studies, Rutgers University-New Brunswick
Academic Building (West), Room 4050
15 Seminary Place, New Brunswick
Krishnendu Ray received his Ph.D. in Sociology from SUNY Binghamton in 2001. He holds a master’s degree in Political Science from Delhi University, India. Prior to joining the NYU faculty in 2005, Krishnendu was a faculty member and an Acting Associate Dean for Curriculum Development at The Culinary Institute of America (CIA).
A food studies scholar, he is the author of The Migrant’s Table: Meals and Memories in Bengali-American Households (Temple University, 2004) and The Ethnic Restaurateur (Bloomsbury 2016). He co-edited Curried Cultures: Globalization, Food and South Asia (University of California Press, 2012), and special issues on “Street Vending and Global Cities” in Food, Culture & Society 24, 1 (Spring 2021), and “Culinary Cultures on the Move” in Verge Studies in Global Asias 9, 2 (Fall 2023).