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Scott Alves Barton teaches as an Assistant Adjunct Professor at NYU and The New School, Pace University and Queens College. Scott holds a Ph.D. 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, the Steering Committees of the American Academy of Religion, the James Beard Foundation Cookbook/Food Writing Awards and is an advisor to the Indigo Arts Alliance. Scott has been a fellow at the Instituto Sacatar, and Fundação Palmares in in Brazil, the Institute for Critical Investigation at Vanderbilt University, Tepotzlan Institute for Transnational History of the Americas, Mexico among other institutions. His research, films and publications focus on the intersection of secular and sacred cuisine as a marker of identity politics, cultural heritage, political resistance, women’s labor, and self-determination in Northeastern Brazil.