Deirdre Murphy, PhD

Professor, School of Liberal Arts and Applied Food Studies, The Culinary Institute of America (CIA); Hyde Park, NY

Deirdre Murphy, PhD is a professor in the school of liberal arts and applied food studies at The Culinary Institute of America (CIA).  For 16 years, she’s been teaching 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.  (Hyde Park, NY)