Rebecca Ingram, PhD
Asst. Professor, Spanish
Rebecca Ingram, PhD, joined the faculty in 2009. She teaches courses in modern Spanish cultural studies and literature, in addition to Spanish language at all levels. Her research focuses on food cultural studies in Spain, specifically on how cooking and other culinary discourses serve as modes for understanding Spain’s modernization, feminist theory, and consumer culture.
Ph.D. and M.A., Duke University, Romance Studies—Spanish Graduate Certificates
in Women’s Studies and European Studies
B.A. Emory University, Spanish, summa cum laude, and International Studies
Scholarly and Creative Work
Ingram’s current research focuses on cookbooks and other culinary discourses in modern Spain. Her dissertation, “Spain on the Table: Cookbooks, Women, and Modernization, 1905-1933,” examines how three of Spain’s most prominent intellectuals of the early twentieth century—Emilia Pardo Bazán, Carmen de Burgos, and Gregorio Marañón—address women readers in their cookbook writing in order to negotiate their own anxieties about Spain’s modernization. A foundational work in Spanish food cultural studies, the project also offers a critical examination of cookbooks as a genre, and it historicizes the notion of “Spanish cuisine” at the center of contemporary Spanish haute cuisine. Ingram’s interviews with haute-cuisine chefs working in Spain, Ferran Adrià, Santi Santamaría, and Juan Mari Arzak, and her archival research on Spain’s cookbooks were funded by the Tinker and Mellon Foundations, the Center for European Studies, and the Center for Latin American Studies at Duke University. She has presented her work on cookbooks, gender, and Spain’s modernization at a number of conferences: in 2009 in the special session panel she organized for the annual meeting of the MLA, at SUNY Binghamton’s “Women, Home and Nation” conference in 2008, and also at the 2008 meeting of the Association for the Study of Food and Society.
Ingram teaches Spanish language classes at all levels, in addition to the Survey of Peninsular Literature and Cultural History of Spain. She also looks forward to offering upper-division seminars in Spanish cultural studies, especially her seminar on cooking and cuisine in Spain.