Cooking and tasting as complex practice in the work of Amy Trubek 

David Sutton

In this seventh interview with Professor Amy Trubek (University of Vermont), we discuss the difficult path she followed in graduate school to write about the Anthropology of Food before this was a topic. We explore the trajectory of her career from studying Haute Cuisine, to regional cuisine, to domestic cooking, and why cooking is such a rich and complex topic to study. We talk about the importance of good writing in making food anthropology relevant to the many people who care about food, or as Amy puts it: “I’m interested in how we can evoke, through writing…the way that food operates in the human experience  to understand that it’s both extremely visceral, but also can tell us about the way the entire world works.” Enjoy!

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