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Born in Australia and raised in the Big Sky Country of Montana, Emily spent a bit over a decade training in classical ballet before turning her attention to the study of food, health and culture. She is currently a Ph.D. student in American Studies at Brown University. Her research unites the sciences and the humanities as she explores the intersection of food, nutrition and public health in the everyday American experience and popular culture. From trophy kitchens to Vegemite, women who eat Activia yogurt to men who diet, her projects span the breadth of food, eating, health and the body in American culture.

Emily holds a B.A. in Letters from the University of Oklahoma with a minor in Medical Humanities, an M.P.H. focused in Public Health Nutrition from the University of California, Berkeley, and an M.L.A. in Gastronomy from Boston University, where she was a three-time recipient of the Julia Child Award. Her work has been published in CuiZine: The Journal of Canadian Food Cultures, Fat Studies, the Graduate Journal of Food Studies, Inside Higher Ed, and The Inquisitive Eater, among others.

Prior to her current studies of food and culture, Emily worked in the field of worksite wellness in the San Francisco Bay Area. She now lives in Providence with her husband.

Cooper’s Cask Coffee out of Rhode Island combines single-origin beans with the unbeatable aromas of whiskey. Credit: Cooper’s Cask Coffee

When Trish Rothgeb of the Coffee Quality Institute christened artisanal brews "third wave" coffee in 2002, quality, expertise, sustainability, individuality and a complex, even

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Lilac has been open since 2012 on historic Montana Avenue in downtown Billings, Montana. Credit: Copyright 2016 Louis Habeck

Montana is called "the last best place," a long-cherished refrain that applies now more than ever to its increasingly innovative restaurants. Here, diners can

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The iconic Katz’s Delicatessen is known for its sandwiches -- and a starring role in a movie. Credit: Copyright 2013 Thomas Hawk

Boasting 567 entries, "Savoring Gotham: A Food Lover's Companion to New York City" serves up a feast of foodie knowledge for the Gotham native

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Eating for muscle, rather than taste, is a very different approach. Credit: Thinkstock.com

Dwayne "The Rock" Johnson recently shared his muscle-building meal plan, startling some with the more than 4,000 calories and 36 ounces of cod he

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Helen also worked on myriad food conservation efforts during World War I, including “meatless Mondays” and “wheatless Wednesdays.” Credit: U.S. Food Administration

The history of nutrition often heralds Wilbur Olin Atwater as the Father of American Nutrition, but he had a daughter, Helen Woodard Atwater, who

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Invented in 1922, blenders populated upwards of five million American kitchens by midcentury. Credit: iStock/Eva-Katalin

Blenders today are ubiquitous and taken for granted, but there was a time when these humble kitchen tools were central to aspirational American cooking

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Julia Child, Craig Claiborne and James Beard were among Hazelton’s recommended cookbook authors. Credit: Emily Contois

People buy cookbooks for a variety of reasons: to inspire, impress, beautify, edify and love. For famed cookbook author and food writer, Nika (Standen)

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If you’re up to the challenge, start out by trying Vegemite on a slice of hot toast. Credit: iStock / Ben185

To the Vegemite virgin, the dark brown paste may look like axle grease and smell like rusty nails, but to many an Aussie, the

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