Rebecca Ingram, PhD
Associate 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. Additional areas of expertise include feminist theory and theories of consumer culture.
Ph.D. and M.A., Duke University, Romance Studies
Graduate Certificates in Women’s Studies and European Studies
B.A., Emory University, Spanish, summa cum laude, and International Studies
Scholarly and Creative Work
Prof. Ingram’s current research focuses on Peninsular food cultural studies, examining how prominent writers and intellectuals from the early twentieth century address readers in culinary and gastronomical writing to negotiate their anxieties about Spain’s modernization. A new, highly interdisciplinary subfield in scholarship on Spain, her publications and dissertation are among the foundational studies on the topic.
Recent articles have appeared in the Bulletin of Hispanic Studies and Cincinnati Romance Review; forthcoming work will appear in the Bulletin of Spanish Studies and the Modern Language Association’s volume Approaches to Teaching the Works of Emilia Pardo Bazán. She is currently at work on an edited special number on Transhispanic food cultural studies with collaborator Lara Anderson (University of Melbourne), in addition to a new project on Southern European foodways.
Prof. Ingram teaches Spanish language classes at all levels. She also offers upper-division courses on Cultural Analysis and the Cultural History of Spain, and seminars on Peninsular food studies, gender and sexuality in modern Spain, and the Spanish Civil War.