Culinary Anthropology; Gender; Aging; Memory; Phenomenology
Ph.D., Brandeis University
M.A., Brandeis University
Ed.M., Boston University
Ellen Rovner is a cultural anthropologist who studies the intersection of gender, class, food, and ethnicity. She is an adjunct professor at Boston University, teaching in the Masters in Liberal Arts and Gastronomy program. Ellen regards research as a tool for social action. She has published essays on how gender roles construct food practices to shape individual and collective identities, and has presented professional talks on issues concerning changing notions of home, feminism, and food.
Ellen is also closely involved with food security and the cultural integration of immigrant communities in Chelsea, MA, her research field site. Instrumental in the formation of a Somali community garden and a summer education and enrichment program for elementary school aged children on the grounds of a synagogue in Chelsea, Ellen seeks to bring together disparate religious and ethnic groups to improve the quality of life in an ethnically diverse, low-income community.
Growing up in a household where Yiddish was often heard, and women controlled and managed family and social life, Ellen likes the Yiddish idiom "shitterein" to describe not only her approach to ethnographic work, but also the framework of her life course. “Shitterein" denotes the experience and method of “authentic” Jewish cooking without recipes, but with intuition, touch, and "taam," taste. Spoken as an aside by generations of Jewish women to describe what they did to prepare beloved nurturance for families--beginning at the table but extending to untold aspects of life--Ellen views" shitterein" as a sensual, intuitive, and creative path to personal visions of valued identities, new and old, and, importantly, to joy.
I am exploring cooking as a feminist action to empower and make meaningful change. Have women “lost” the kitchen? Why take it back? How can we address issues of food insecurity among women and children from a feminist approach to cooking? How does cooking enhance sustainability? What is a feminist approach to cooking?
Huffington Post, Jewish Journal and Visions