Courses: Race, Class, and Justice from the Field to the Table; Food Movement Voices: How to Create Change.
In addition to teaching at The Culinary Institute of America, Scott Alves Barton, PhD is a faculty fellow in race and resilience in Notre Dame’s Institute of Advanced Studies, an assistant adjunct at New York University, and other area universities. He holds a PhD in food studies from NYU. He had a 25-year career as an executive chef, restaurant and product development consultant, and culinary educator. Scott is on the board of the Association for the Study of Food and Society, is secretary of the Society for the Anthropology of Food and Nutrition, is a steering committee member for the James Beard Awards, and co-chair of the African Diaspora Religions Unit for the American Academy of Religion. Scott has been a public foodways scholar at Lynden Sculpture Garden, Milwaukee, WI. His research and publications focus on the intersection of secular and sacred cuisine as a marker of identity politics, cultural heritage, political resistance, and self-determination in Northeastern Brazil, and the 19th–20th century USA. Scott’s home is in Harlem, New York City.