About

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Rachel Black is an associate professor of Anthropology at Connecticut College. Black’s areas of specialization are food studies, labor, and gender. Her most recent book, Cheffes de cuisine: women and work in the professional French kitchen (U Illinois Press, 2021), considers women’s contributions to the male-dominated field of French cuisine. Black’s ethnography investigates the structural barriers that often keep women from reaching the top of culinary professions and gaining the recognition that they deserve.

Black’s first book Porta Palazzo: The Anthropology of an Italian Market (U Penn Press, 2012) is a sensory-rich deep dive into Western Europe’s largest open-air market. This book consider the important social, economic and cultural functions of food markets in European cities.

Rachel Black is the former president of the Society for the Anthropology of Food and Nutrition. She is currently a board member of the Association for the Study of Food and Society, where she leads the committee for diversity, equity and inclusion.

Black currently teaches undergraduate courses in Anthropology and Food Studies.