Beth Forrest, PhD is professor of Liberal Arts and Applied Food Studies at The Culinary Institute of America in Hyde Park, NY. She is the former president of the Association of the Study of Food and Society and a principle investigator of an Andrew F. Mellon Foundation grant for the project "Food Studies, Race, and the Humanities."

Beth Forrest, PhD

Professor, School of Liberal Arts and Food Studies, The Culinary Institute of America | Hyde Park, NY

Beth Forrest, PhD is professor of Liberal Arts and Applied Food Studies at The Culinary Institute of America in Hyde Park, NY. She is the former president of the Association of the Study of Food and Society and a principle investigator of an Andrew F. Mellon Foundation grant for the project "Food Studies, Race, and the Humanities." She is co-editor of Food in Memory and Imagination: Place, Space and Taste (Bloomsbury, 2022) and a forthcoming book on sauce and identity (Oxford UP, 2023) and has published on a range of topics, from how Americans have imagined eating in hell, to how Americans have framed Spanish identity through "rancid" olive oil, to how eating chocolate in early modern Spain was tied to Catholic theology and sin. Forrest has been quoted widely in the media, including The Wall Street Journal, Better Homes & Gardens, CNN.com, forbes.com, Chicago Tribune, and The Boston Globe, among others. (Hyde Park, NY)