Features
Bringing Academics To The Table
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What happens when academics collaborate with the restaurant industry? Good things (and better food).
Chloe-Rose Crabtree
Chloe-Rose Crabtree is a chef-historian. After running her own kitchen in Los Angeles for six years, she received an MA in History and Literature at Columbia's Paris campus, researching American food culture and its relationship to the construction of an "American" identity in the 19th century. She previously served as history editor for <a href="https://theculturetrip.com/authors/chloe-crabtree/"><em>Culture Trip</em></a>, and recently finished a residency with Michelin-starred chef <a href="https://www.kaizenhouse.co.uk/about" target="_blank" rel="noopener noreferrer" data-saferedirecturl="https://www.google.com/url?q=https://www.kaizenhouse.co.uk/about&source=gmail&ust=1574711920541000&usg=AFQjCNGc2fuHTV5u34PdEifuDQvVhMd7YA">Elizabeth Haigh</a>. She currently splits her time between freelance writing and chef work, focusing on projects that relate to food and identity.