I am a historian of politics, culture, and consumption who has published chiefly on eighteenth- and nineteenth-century Europe. In my most recent research, I have been especially interested in money. My Stuff and Money in the Time of the French Revolution uses one of the most infamous examples of monetary innovation—the assignats (a currency initially defined by French revolutionaries as “circulating land”)—to write a new history of money and a new history of the French Revolution. It shows that revolutionary radicalization was driven by the ever-widening gap between political ideals and the experience of daily life and restores economics, in the broadest sense, to its rightful place at the heart of the Revolution (and hence of modern politics).
My first book, The Invention of the Restaurant: Paris and Modern Gastronomic Culture (also published by Harvard), won two major prizes and has been translated into Japanese, Portuguese, Turkish, and Modern Greek. It asks why and how “eating out” become a leisure activity and uses a broad range of sources (political pamphlets, medical treatises, travelers’ descriptions, plays, and images) to explore restaurants as a new form of semi-private sociability (and semi-public sensitivity) in the eighteenth and nineteenth centuries. A new edition will be published in 2020.
Deeply committed to archival research, I nonetheless find it crucial to maintain an active interest in cultural and critical theory. The mutual illumination of “theory” and “practice” often informs my teaching, as well, at both undergraduate and graduate
Since January 2017, I have served as Director of the Liberal Arts + Management Program (LAMP), a nationally recognized program that allows undergraduates to combine the benefits of a Liberal Arts degree with core business competencies gained through the Kelley School of Business. The LAMP Honors Certificate Program is open (by application) to all qualified students in the College, and is a great addition to a History major!