Anne E. McBride, PhD, is a content provider, whether it is through writing, teaching, or organizing conferences. She has co-authored seven books and regularly writes on topics related to professional and experimental cooking for both academic and consumer audiences, including past contributions to Plate, New Worlder, Bake from Scratch, Roads & Kingdoms, Food Arts, Gastronomica, The Oxford Companion to Sugar and Sweets, Savoring Gotham, the Oxford Encyclopedia of Food and Drink in America, and Food Cultures of the World (see Writings).
In the food studies departments of New York University and the New School, she has been teaching courses on food and technology, contemporary food issues, food writing, experimental cuisine, food media theory, communications, and career building in the food industry for more than 10 years. At NYU, she is also the director of the Experimental Cuisine Collective, an interdisciplinary group of more than 2500 scientists, chefs, media, scholars, and food enthusiasts.
She is the program director of the Culinary Institute of America’s flagship conference, Worlds of Flavor, widely acknowledged as our country’s most influential professional forum on world cuisines, food cultures, and flavor trends. Among past projects for the CIA, she also led the program of reThink Food, a collaboration with the MIT Media Lab that focused on innovation at the intersection of technology, behavior, design, and food; Flavor Summit, a program for the hospitality world focused on industry trends; and Latin Flavors, a conference covering ingredients, techniques, and culinary traditions of Mexico, Central and South America, and the Caribbean.
Anne earned her doctorate in food studies from New York University. Her dissertation was titled Minds and Morsels: The Making of the 21st Century Chef, and her continued research focuses on the changing role of the chef around the world, from creativity and technical knowledge to advocacy and thought leadership.
A native of Switzerland, Anne is the chair of the James Beard Foundation Leadership Awards, and a past board member of the Association for the Study of Food and Society, New York Women’s Culinary Alliance, and Culinary Trust. She is a frequent presenter and moderator at academic and professional conferences around the world.