Associate Professor, History
I teach courses on food in early world history, from introductory undergraduate courses through graduate seminars. In these courses I encourage students to engage in non-traditional research projects and experiential learning to better understand how people in past societies experienced food. I have also embraced this methodology in my own research on this topic by publishing a non-traditional article that interweaves my translation of a passage in a medieval chronicle with historical fiction to explore why the first Lithuanian king of Poland is often credited with creating one of Poland’s national dishes [“Jan Długosz on King Władysław Jagiełło’s Master Chef and the Invention of Bigos,” in Portraits of Medieval Eastern Europe, 800-1250, ed. Donald Ostrowski and Christian A. Raffensperger (New York: Routledge, 2017)]. I also recently published an article on food as part of a larger research project exploring medieval and early modern perceptions of eastern Europe and Eurasia: “'Und gras vor spise zeren’: Migration, Fermentation, and the Map of Civilization in the Baltic Crusades,” in Authorship, Worldview, and Identity in Medieval Europe, ed. Christian Raffensperger (New York: Routledge, forthcoming).