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Education:
PhD (comprehensive exam passed with distinction), MA, BA, Boston University, Boston, MA.

Professional Experience:
James Beard Award Judge; Assistant Director, Programs in Food and Wine, Boston University. Lecturer, Metropolitan College, Boston University. Open Universitat Oberta de Catalunya, Barcelona, Spain. The Cambridge School of Culinary Arts, Cambridge, MA. Event Coordinator, Center for Millennial Studies, Boston University. Teaching Assistant/Teaching Fellow, History Department, Boston University. Intern: Old Sturbridge Village (Sturbridge, MA).

Awards and Grants:
Andrew W. Mellon Foundation “Food, Race, and the Humanities” (on behalf of ASFS) $103,000, 2023. Menu Research and Flavor Discovery Initiative research grant, 2023. Association for the Study of Food and Society, Local Event Grant “Circus of the Senses: A Symposium of Food and the Senses,” 2018. Menu Research and Flavor Discovery Initiative research grant, 2018. GRS Student Scholarship, Boston University, 2015. Menu Research and Flavor Discovery Initiative research grant, 2012. Travel Grant from the Boston University’s Charles R. Darwin Bicentennial Committee, 2009. Travel Grants from the Boston University MET College Dean’s Fund, 2005, 2007, and 2008. Graduate Student Teaching Fellow Scholarship, Boston University, 2003–2004. Travel Grant from the Boston University Graduate Student Organization, 2003. Travel Grant from the Institute for Medieval History at Boston University, 2000.

Co-Editor:
Food in Memory and Imagination: Space, Place and, Taste, Bloomsbury Publishing (2022). Introduction to Gastronomy, Cognella Publishing (2015). “Special Issue: Chocolate Case Studies in History and Culture,” Food & Foodways (2007).

Author/Co-Author:
“Cooked in Milk and Full of Froyo: Food and Eating in Hell in the American Imagination,” Food in Memory and Imagination: Space, Place, and, Taste (2022). “Like a Moth to a candle-lit dinner: food and storytelling” (Presidential Address, with Cecilia Leong-Salobir, Lisa Heldke & Zeynep Kiliç) Food, Culture & Society, 2022. “‘A tealess, beerless, beefless land’: Sensing and tasting Spain in late eighteenth and nineteenth-century British travelogues” Space Taste and Affect (2020). “Damned dinner: eating in the Wilderness of Hell” (Presidential Address) Food, Culture & Society, 2019. “Teaching Food History: A Discussion Among Practitioners” (with Erica J. Peters, Megan J. Elias, Fabio Parasecoli & Jeffrey M. Pilcher) Global Food History (2017). “Food and the Senses,” Routledge International Handbook of Food Studies (2013). “Is Sipping Sin Breaking Fast?: The Catholic Chocolate Controversy and the Changing World of Early Modern Spain,” (with April Najjaj) Food & Foodways (2007). Contributor, Gastronomica; Oxford Companion to Sugar and Sweets; The SAGE Encyclopedia of Food Issues; Culinary Biographies; Oxford Companion to Cheese; Food, Culture & Society: An International Journal of Multidisciplinary Research; Encyclopedia of Medieval Science and Technology; Improper Bostonian; Encyclopedia of Crime & Punishment; Encyclopedia of Community; Radcliffe Culinary Times.

Member:
Board Secretary and Past President, The Association for the Study of Food and Society. Past member, International Association of Culinary Professionals.

Dr. Forrest is currently teaching as a part of CIA’s Applied Food Studies bachelor’s degree program.