Deirdre Murphy is a professor in the school of liberal arts and applied food studies at the Culinary Institute of America (CIA). She teaches history, ecology, and a range of other food studies courses in the bachelor’s program of the CIA. She has published and presented on the intersections of race, class, and food. Her most recent work focuses on the counterculture history of maple syrup in the United States. Murphy earned her PhD in American studies from the University of Minnesota, Twin Cities. She served as AHA research associate from 2002–03.
Deirdre Murphy
