MA Fellowship - The Julia Child Foundation for Gastronomy and the Culinary Arts Fellowship in Food History at the University of North Texas

Rachel Louise Moran's picture

The Julia Child Foundation for Gastronomy and the Culinary Arts Fellowship in Food History at the University of North Texas

 

The UNT Department of History is soliciting applications for a graduate student MA fellowship in food history funded by the Julia Child Foundation for Gastronomy and the Culinary Arts. All students interested in pursuing a Master’s degree in History and in conducting research in any area of food history are invited to apply. The $5,000 annual stipend is renewable for one additional year upon satisfactory academic performance. Awardees are also eligible to apply for a teaching assistantship in the Department of History which provides an additional stipend and partial tuition waiver (http://history.unt.edu/graduate-program/funding-overview).

 

While earning the Master’s degree in History, the Julia Child Foundation for Gastronomy and the Culinary Arts Fellow will have the opportunity to participate in career-building activities such as promoting UNT’s History Garden, working as an editorial assistant, gaining teaching experience in food history classrooms, and presenting their research in public forums.

 

The University of North Texas is a major public research university located in Denton, TX, in the heart of the Dallas-Fort Worth region—the fourth-largest metropolitan area in the United States and home to 7 million people. UNT enrolls more than 38,000 students and is ranked among the nation’s top 115 “Tier One” research universities. 

 

Eight members of the faculty of the UNT Department of History have research and teaching interests in areas of food history. These faculty members include:

 

Jennifer Jensen Wallach is a scholar of United States food history and of African American history. She is the author or editor of nine books, including How America Eats: A Social History of US Food and Culture, American Appetites: A Documentary Reader, Dethroning the Deceitful Pork Chop: Rethinking African American Foodways from Slavery to Obama, and Every Nation Has Its Dish: Black Bodies and Black Food in Twentieth-Century America. She is the editor (along with Michael D. Wise) of the book series Food and Foodways, which is published by the University of Arkansas Press.

 

Michael D. Wise is an environmental historian of food, agriculture, and the colonial experience in modern North America. He is the author of Producing Predators: Wolves, Work, and Conquest in the Northern Rockies, the co-editor (with Jennifer Jensen Wallach) of The Routledge History of American Foodways, and the author of many articles and essays on the historical dimensions of meat and carnivorousness. His research has been supported by the Social Science Research Council, the Newberry Library, the Huntington, and other public and private agencies. He is currently co-editor of the journal Historical Geography as well as co-editor of the interdisciplinary book series Food and Foodways, published by the University of Arkansas Press.

 

Kate Imy examines religion and diet in the twentieth century British Indian Army. The army was made up of diverse Hindus, Muslims, Christians and Sikhs. This, at times, compelled the army to provide halal meat for Muslim soldiers and properly slaughtered goats for Gurkhas. At the same time, they portrayed high caste Brahman vegetarianism as "prejudice." Dr. Imy's work has been supported by the Fulbright Foundation, the Institute of Historical Research (London), the US Department of State's Critical Language Scholarship program for Hindi and Urdu, and the Mellon Foundation. Her work has been published in Gender & History, the Journal of British Studies, and Twentieth Century British History.

 

 Sandra C. Mendiola García is an historian of food and labor in Mexico. She has studied how the displacement of street vendors from downtown Puebla (an UNESCO World Heritage Site) resulted in the gentrification of the city center. She notes that before 1986, the residents had access to prepared and unprepared food from street vendors; now they eat and drink from retailers connected to the global economy such as Dominos’ Pizza. Part of her current project examines the production and marketing of pastes (the Mexican version of British pasties) in silver mining towns of central Mexico. She is the author of Street Democracy: Vendors, Violence, and Public Space in Late Twentieth Century Mexicoand a contributor to Latin@s’ Presence in the Food Industry: Changing How We Think about Food, edited by Meredith Abarca and Consuelo Carr Salas.

 

Rachel Louise Moran works on the history of politics and health in the modern U.S., with an area of emphasis on nutrition history. Her book Governing Bodies: American Politics and the Shaping of the Modern Physique analyzes the relationship between the U.S. state and citizens’ body weights. She has also published articles and book chapters on food, including an article in the Journal of American History titled “Consuming Relief: Food Stamps and the New Welfare of the New Deal.” Her work has been supported by the National Science Foundation, The Woodrow Wilson Foundation, and the Miller Center for Public Affairs.

 

Marilyn Morris is an historian of eighteenth century Britain. She is the author of The British Monarchy and the French Revolution and Sex, Money and Personal Character in Eighteenth-Century British Politics. She has also written numerous articles about marital, extra-marital, and same-sex relations. She is interested in attitudes toward food and body images recorded in eighteenth century diaries and letters, which, when combined with prior research on representations of royal bodies, will be the foundation for her next project. Under her supervision, Victoria Weiss wrote a master’s thesis on “Food and the Master-Servant Relationship in Eighteenth and Nineteenth Century Britain.”

 

Clark A. Pomerleau examines food ideologies and praxis in US social movementsCalifia Women: Feminist Education against Sexism, Classism, and Racism partly assessed 1970s feminist analysis of the gendered, raced, and classed nature of American food culture that promoted divisions and oppression. Pomerleau’s current research examines how nineteenth-century Theosophical views on food that drew on Hinduism, Buddhism, and contemporary food inspectors’ concerns to argue for vegetarianism became foundational to New Age and feminist spirituality, which—in turn— affected rhetoric and practice within environmentalist and animal rights movements.

 

Nancy L. Stockdale is a scholar of Middle Eastern history. Her book Colonial Encounters Among English and Palestinian Women, 1800-1948 examined ways that food and menus became markers of imperial exploitation and cultural belonging in the 19th century Middle East, and her current project, Staging the Middle East: Amusements and Knowledge in Great Britain and the United States, 1851-2001 devotes significant attention to restaurants and specially curated food items as symbolic of the Middle East for eaters outside of the region. She is currently editing a volume titled Historical and Contemporary Foodways in the Middle East and North Africa and regularly teaches a popular undergraduate course, entitled "Food, Sex, and Drugs in Middle Eastern History."

 

Interested candidates must first apply for admission to UNT’s Toulouse Graduate School and then to the UNT Department of History’s MA program (links to both online applications are available here: https://apply.history.unt.edu). After completing these applications, candidates should also submit a letter of application describing their qualifications and research interests in food history. This letter should be submitted alongside an “Application for Departmental Scholarships” (being sure to check the box for this fellowship) that will be available after November 1st, 2018, at the following URL: http://history.unt.edu/graduate-program/funding-financial-aid/departmental-scholarships.  

 

The deadline for all applications is January 15th, 2019.

 

For more information please contact Jennifer Jensen Wallach (Jennifer.wallach@unt.edu) or Michael D. Wise (Michael.wise@unt.edu).