Emelyn Rude

My research interests include the history of food and diet and the reciprocal relationship between the environment and what people eat. My thesis project, supervised by Prof. Paul Warde, focuses on the impact that fish stock collapses have had on American eating habits.

Supervisor and Co-Teacher, Paper 26: Consumption and Consumer Culture in the United States (2020-2021)

Supervisor, Paper 24: the History of the United States, 1865-present (2019-2020)

"The Oyster-Shrimp Transition in American Cookery," London School of Economics Graduate Economic History Seminar, 18 November 2020 (online)

"Fish and the American Food System," University of Cambridge Economic and Social History Graduate Workshop, 20 January 2020