Course: Sustainability and Climate Change.
Deirdre Murphy, PhD is a professor in the school of liberal arts and applied food studies at CIA. She has taught history, ecology, and a range of other food studies courses in the college’s bachelor’s degree program.
Deirdre’s extensive higher education experience includes serving as an instructor in George Mason University’s Department of History and Art History, the University of Minnesota’s Department of American Studies, and the University of Massachusetts Amherst’s Writing Program. She has also been an English as a Second Language (ESL) and writing tutor.
She has published and presented on the intersections of race, class, and food, include recent work focusing on the counterculture history of maple syrup in the United States. Deirdre also spent time in the Republic of Guinea in West Africa as a volunteer for the United States Peace Corps.
An active member of the American Studies Association and the American Historical Association, Deirdre was awarded the Sheila W. and Richard J. Schwartz Fellowship by the Smithsonian American Art Museum and the National Museum of American History. She has also received a number of professional research and conference travel awards.