Donna Gabaccia has been teaching food history since 1994. In 1998, she published We Are What We Eat: Ethnic Food and the Making of Americans with Harvard University Press. The book first suggested how culinary culture operated in multi-ethnic marketplaces, changing the foodways of both Americans and immigrants. She has also written about the foodways of Italy as they traveled the world. As an historian of international migration, she is especially interested in the intersection of food studies and mobility studies. At UTSC she designed and taught the Women's Studies Course, “Gender in the Kitchen.”
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