Speakers
- Scott Alves Barton
- New York University
Scott Alves Barton has a PhD from the NYU Food Studies program. Scott has worked for more than twenty-five years as an Executive Chef, Restaurant and Product Development Consultant, and, Culinary School Teacher. Ebony Magazine named Scott one of the top twenty-five African-African American ChefsScott researches the intersection of secular and sacred cuisine in Northeastern Brazil, using documentary film and written text. Scott’s doctoral work focused on the intersection of secular and sacred cuisine as a marker of ethnic and cultural identity in Northeastern Brazil, using documentary film and written text. Grant funding from the Council on Culture and Media, CLACS, Steinhardt’s Dean’s Grant and the Doctoral Dissertation Fellowship, NY Culinary Historians, Julia Child Foundation, André and Simone Soltner Foundation, the American Philosophical Society and the Ruth Landes Foundation have financed Scott’s research. Scott currently is an adjunct professor at NYU and a culinary instructor at the Institute for Culinary Education, (ICE).