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Adrienne Hall

Assistant Teaching Professor
Culinary Arts and Food Science



  • Masters of Science of Instruction, Drexel University, Philadelphia, PA
  • Bachelor of Professional Studies, Culinary Institute of America
  • Associate in Occupational Studies, Culinary Institute of America

Areas of Expertise

  • Food and culture: history, religion and food taboos, cooking, baking, Mediterranean cuisine, Indian cuisine, artisan breads and desserts

Professional Experience

  • Member of RCA Research Chefs Association & IACP International Association of Culinary Professionals
  • Culinary Consultant, Congress Hall Hotel, Cape May, NJ
  • Certified in Advanced Korean Cuisine by the Korea Food and Culture Research Center
  • Culinary Arts Assistant Teaching Professor and Facility Restaurant Manager for CULA, HRM and Food Science programs, Drexel University, Philadelphia, PA
  • Culinary Consultant, Newport Grill, Media, PA
  • Sous Chef and Pastry Chef, Deep Blue Bar and Grill, Wilmington, DE
  • Chef d’ Partie, Kunsthaus Restaurant, Zurich, Switzerland

Research Interests

  • Food History, Migrations and Foods, Healthy Eating, Culture, Traditions, Food Taboos, Sustainability

Selected Publications

  • Hall, Adrienne, Smith, Andrew (2012). Rugelach. The Oxford Encyclopedia of Food and Drink in America 2e.
  • Hall, Adrienne (2011). Korean fusion cuisine: A vehicle for global Hanisk in the United States market. KHATA journal.
  • Hall, Adrienne (2010). Presentation: World food industry trends and positioning Korean food in USA. Industrialization and Globalization of the Korean Cuisine symposium, Seoul, Korea 11-20-2011.
  • Hall, Adrienne (2010). Korean cuisine provides a unique opportunity to learn a healthy, authentic Asian culinary tradition. Chef Educator Today. Winter digital edition.