Student Profiles

Application Information

Academic Program


Photo gallery


Contact Information



Amy Trubek, Ph. D.

Phone: 802-656-0833
Email: Amy.Trubek@uvm.edu

Campus address:
University of Vermont
Department of Nutrition and Food Sciences
109 Carrigan Drive
251 Carrigan Wing
Burlington, VT! 05405

Ph.D. in Anthropology University of Pennsylvania 1995
B.A. in Sociology/Anthropology Haverford College 1985
Research Interests and Focus
Dr. Amy Trubek is an associate professor in the Nutrition and Food Science department at the University of Vermont. Trained as a cultural anthropologist and chef, her research interests include the history of the culinary profession, globalization of the food supply, the relationship between taste and place, and cooking as a cultural practice.

Dr. Trubek is involved in on-goin! g research into the importance of the taste of place as a means of promoting and supporting place based foods and regional food systems in the United States and beyond. Her recent book, The Taste of Place, A Cultural Journey into Terroir (2008 University of California Press), looks at the long-term importance of terroir as a cultural category in France and explores how terroir is being used in the United States today to change our food culture.

She is also involved in an interdisciplinary research project looking at the sensory qualities of unique Vermont products and the possible link to terroir, with a present focus on maple syrup and artisan cheese. This project is linked to a new initiative at the Vermont Agency of Agriculture exploring the long-term policy and economic possibilities for place based foods in the state.

Presently, she is writing a book on cooking in modern America, the result of several years of ethnographic and historical r! esearch.

2011: Associate Professor, Department of Nutrit! ion and Food Science, University of Vermont

2005-2011: Assistant Professor, Department of Nutrition and Food Science, University of Vermont

2003-2005: Executive Director, Vermont Fresh Network

Honors and Awards
2002-2004 Food and Society Policy Fellowship, awarded by the W.K. Kellogg Foundation.
2008, The Taste of Place, A Cultural Journey Into Terroir, Berkeley: University of California Press

2000, Haute Cuisine: How the French Invented the Culinary Profession; University of Pennsylvania Press.

November 2011, "Kitchen Work: 1920-Present",Chapter in Cultural History of Food: 1920-2000. Amy Bentley, editor. New York: Berg Press.

December 2011, "Kitchen Work: The Long Nineteenth Century", Chapter in Cultural History of Food: 1880-1920. Martin Brueghel, editor. New York: Berg Pr

Current Students (M.S. and Ph.D.)
Jacob Lahne, PhD.