Ashley Rose Young, Ph.D.
Ph.D., History, Duke University, 2017
M.A., History, Duke University, 2013
B.A., History, Yale College, 2010
My research explores the intersection of race, ethnicity, and gender in the food culture and economy of the United States.
My first book, Nourishing Networks: The Public Culture of Food in Nineteenth-Century New Orleans and the Nation (in progress), examines how daily practices of food production and distribution shaped the development of New Orleans’ public culture in the long nineteenth century, from the colonial era through the mid-twentieth century.
For more information about my research and writing see: ashleyroseyoung.com.
- Historian for the refresh of the exhibition, FOOD: Transforming the American Table
- Program developer and host of “Cooking Up History”
- To Market, To Market! Urban Street Food Culture Around the Globe, photography exhibition, Student Wall, Perkins Library, Durham, 2017
- “Agencies Prefer Men!” The Women of Madison Avenue, exhibit, Mary Duke Biddle Room, David M. Rubenstein Rare Book & Manuscript Library, Durham, 2016
- A Delicate Balance: Understanding the Four Humors, exhibit, Josiah Charles Trent History of Medicine Room, David M. Rubenstein Rare Book & Manuscript Library, Durham, 2016
- Skim, Graduate Student Photography, exhibit, Student Wall, Perkins Library, Duke University, Durham, 2016
- The Dryades Street Market, permanent exhibit, Southern Food and Beverage Museum, New Orleans, 2015
- Taste Terroir Tapestries: Interactive Consumption Histories, exhibition, Jameson Gallery, Duke University; Southern Food and Beverage Museum, New Orleans, 2014
- Lena Richard: Pioneer in Food TV, exhibit, Southern Food and Beverage Museum, New Orleans, 2012-2013
- Arkansas State Cuisine, permanent exhibit, Southern Food and Beverage Museum, New Orleans, 2010