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Jonathan Deutsch, PhD

Culinary Arts and Food Science

Jon Deutsch

Program Associations

  • BS, Hospitality, Culinary Arts, Culinary Science
  • MS, Hospitality Management, Food Science
  • Certificate: Gaming and Casino Operations


  • PhD, Food Studies and Food Management, New York University (2004)
  • BS, Hospitality Management, Drexel University (1999)
  • AOS, Culinary Arts, Culinary Institute of America (1997)

Areas of Expertise

  • Food Studies
  • Culinary Education
  • Product and Recipe Development

Professional Experience

  • Center for Hospitality and Sport Management, Drexel University (2013-present)
    Professor and Founding Director
  • Goodwin College of Professional Studies, Drexel University (2013)
    Program Director, Hospitality Management, Culinary Arts, Culinary Science, Food Science
  • Kingsborough Community College-CUNY (2001-13)
    Professor and Founding Director, Culinary Arts; Deputy Chair, Department of Tourism and Hospitality
  • CUNY Graduate Center
    Professor, Public Health and Founding Director, Food Studies Concentration

Research Interests

  • Social and Cultural Aspects of Food
  • Recipe and Product Development
  • Culinary Education

Selected Publications

  • O’Donnell, T., Deutsch, J., Pepino, R., Milliron, BJ, Yungmann, C., and Katz, S. (2015). “New Solutions for Food Loss and Waste Prevention,” BioCycle, 56 (11), 34.

  • Miller, J. and Deutsch, J. (2015). “Culinary Arts: A Guide to the Literature,” Choice.

  • O’Donnell, T., Deutsch, J., Pepino, R., Milliron, BJ, Yungmann, C., and Katz, S. (2015). “Food Was Never Meant to be Wasted,” BioCycle, 56 (9), 34.

  • ’Donnell, T., Deutsch, J. , Yungmann, C. , Zeitz, A. and Katz, S. (2015) “New Sustainable Market Opportunities for Surplus Food: A Food System-Sensitive Methodology (FSSM),” Food and Nutrition Sciences, 6, 883-892. doi:10.4236/fns.2015.610093.

  • Tsui, E., Wurwarg, J., Poppendieck, J., Deutsch, J. and Freudenberg, N. (2014). “Institutional food as a lever for improving health in cities: The case of New York City,” Public Health, 129 (4), 303-309.

  • Deutsch, J. (2014, July 4). “No apple pie,” Times Literary Supplement, p. 30.

  • Deutsch, J. (2014). “Suppressing Desire as Culinary Discipline: Can Culinary Education Be Hedonistic? Should it Be?” Proceedings of the Dublin Gastronomy Symposium.

  • Deutsch, J. & Feustel, J. (2014). “Stew late,” Table Matters.

  • Deutsch, J. & Feustel, J. (2014). “Simmer down,” Table Matters.

  • Tsui, E., Deutsch, J., Patinella, S. and Freudenberg, N. (2013, September) "Missed Opportunities for Improving Nutrition through Institutional Food: The Case for Food Worker Training" American Journal of Public Health.
  • Mahadevan, M., Feldman, C., Deutsch, J., and Ruzsilla, J. (2012). "Organizational Barriers to Health Behaviors of Restaurant Chefs in Suburban New Jersey: A Qualitative Pilot Study, Health Behavior & Public Health. ISSN 2146-9334
  • Deutsch, J. (2010). "Culinary Improvisation," Cultural Arts Resources for Teachers and Students (CARTS). 11, 9.
  • Deutsch, J. (2010, Spring). "Teaching the Middle Third and Community Tuba," ITEA Journal.37 (3), 47 – 49.
  • Deutsch, J. (2008, Winter). "Building Food Community at the Community College: Teaching More than Technique," The Snail, 14 – 15.
  • Deutsch, J. and Miller, J. (2007, November). "Food Studies: A Multidisciplinary Guide to the Literature," Bibliographic Essay, Choice, 393 - 401.
  • Borgese, A., Deutsch, J. and Winkler, C. (2004). A Multi-faceted Approach to Leadership Education: CUNY's Institute for Virtual Enterprise. Journal of Leadership Education, 3 (3), 38 – 43. Download available (PDF)
  • Miller, J., Deutsch, J., and Sealey-Ruiz, Y. (2005, Winter). Food Studies as a Mechanism for Advancing Multicultural Education in Hospitality Programs. Journal of Hospitality and Tourism Education. ISSN 1096-3758
  • Deutsch, J. (2004, March). Barbecue Team. Slow, 47, 22 – 25, Download available (PDF)
  • Deutsch, J. (2004). "'Eat Me Up': Spoken Voice and Food Voice in an Urban Firehouse," Food, Culture and Society: An International Journal of Multidisciplinary Research, 1 (1), 27 - 36.
  • Deutsch, J. (2004, Winter). "Chunky Soup: The Sumotori Diet," Gastronomica: The Journal of Food and Culture, 4 (1), 47 - 53. Selected as sample article, available online at


  • Deutsch, J. and Elias, M. (2014). Barbecue: A Global History. Reaktion.
  • Deutsch, J. and Murakhver, N. Eds. (2012). They Eat That? A Cultural Encyclopedia of "Weird" Foods from Around the World. ABC-CLIO.
  • Miller, J. and Deutsch, J. (2010) Food Studies. Berg.
  • Deutsch, J. and Billingsley, S. (2010) Culinary Improvisation: Skill Building Beyond the Mystery Basket Exercise. Pearson.
  • Hauck-Lawson, A. and Deutsch, J. (Eds.) (2008). Gastropolis: Food and New York City. New York: Columbia University Press. ISBN 978-0-231-13653-2
  • Deutsch, J. and Saks, R. D. (2008) Jewish American Food Culture, Greenwood. Paperback edition (2010), Bison Books: University of Nebraska Press.


  • Basso, C. and Sandler, R. (Eds.) (2016), O’Donnell, T., Deutsch, J., Yungmann, C. and Katz, S. “Developing a Food System-Sensitive Methodology to Transform Food “Waste,” Create New Businesses and Address Hunger in Urban Communities, in Feeding Cities: Improving Local Food Access, Security and Sovereignty. Routledge.

  • Deutsch, J. (2015). “Exotic Food and Strange Food,” in Albala, (Ed). The Sage Encyclopedia of Food Issues. Sage, 418-421.

  • Deutsch, J. (2015). “Food Science Programs,” in Albala, (Ed). The Sage Encyclopedia of Food Issues. Sage, 612-617.

  • Deutsch, J. (2014) “Antarctica,” in Albala, K. (Ed), From Famine to Fast Food: Nutrition, Diet and Concepts of Health around the World. Greenwood.

  • Liberman, V. and Deutsch, J. (2012). "Culinary Arts and Foodservice Management," in Albala, K. (Ed.) Routledge Handbook to Food Studies. Routledge.
  • Deutsch, J. and Miller, J. (in press). Where's the Beef? Putting the Food into Food Studies, in Pilcher, J. (Ed.) The Oxford Handbook of Food History. Oxford University Press.
  • Deutsch, J. (2012) "'Please pass the chicken tits': Rethinking men and cooking in an urban firehouse," in Counihan, C. and Williams-Forson, P. (Eds.) Taking Food Public: Redefining Foodways in a Changing World, Routledge, pp. 265-278. ISBN 978-0-415-88855-4
  • Contributor to Shadix, Kyle and Stokes, Miton (2011). Launching Your Dietetics Career, American Dietetic Association. ISBN 0880914394
  • Deutsch, J. (2011). Swine by Design: Travels with a Competition Barbecue Team, in Veteto, J. R. and Maclin, E.M. The Slaw and the Slow Cooked: An Anthropology of Mid-South Barbecue. Vanderbilt University Press.
  • Deutsch, J. (2006). "Food with Nutritional Appeal," "Cooking and Eating More Healthfully," Chapters published in National Restaurant Association Educational Foundation Competency Guide: Nutrition. Prentice Hall.