How Food has Shaped New York’s History

Dr. Maureen Costura

Join us on Saturday, March 8th for a lecture by Dr. Maureen Costura, who will discuss how food and food production shaped the history of New York.

Dr. Costura is a professor at the Culinary Institute of America, where she teaches a diverse set of classes that focus on the archaeology and culture of food and foodways.  She holds an MA in Archaeology and a PhD in Anthropology with a subfield of Latin American Studies from Cornell University. Past research has focused on the archaeology of enslavement and the archaeology of the Caribbean and French colonial world. Current research focuses on popular depictions of societal and food chain collapse, as well as contributing to the archaeological work done at the Stone Hill Cemetery in Pound Ridge, NY. She is the author of several book chapters and articles, “Eating in the Time of the Dead: Farming, Foraging, and Food Insecurity in Zombie Cinema,” Food in Memory and Imagination, and “Access to First Choice Foods and Settlement Failure at French Azilum” for Archaeological Perspectives on the French in the New World.