Jonathan Deutsch, Ph.D.
Culinary Arts and Food Science
- Ph.D., Food Studies and Food Management, New York University
- B.S., Hospitality Management, Drexel University
- AOS, Culinary Arts, Culinary Institute of America
Areas of Expertise
- Food Studies
- Culinary Education
- Product and Recipe Development
Jonathan Deutsch, Ph.D., is Professor of Culinary Arts and Food Science at Drexel University. Before moving to Drexel, Professor Deutsch built the culinary arts program at Kingsborough Community College, City University of New York (CUNY) and the Ph.D. concentration in food studies at the CUNY Graduate Center. At Drexel, he oversees the Drexel Food Lab, a student-driven product development and food innovation lab focused on solving real world problems for industry and good food projects. He is the author or editor of six books including Barbecue: A Global History (with Megan Elias), Culinary Improvisation, and Gastropolis: Food and Culture in New York City (with Annie Hauck-Lawson) and numerous articles in journals of food studies, public health and hospitality education. He earned his Ph.D. in Food Studies and Food Management from New York University (2004), his culinary degree from the Culinary Institute of America (AOS, Culinary Arts, 1997), and is an alumnus of Drexel University (BS, Hospitality Management, 1999). A classically trained chef, Deutsch worked in a variety of settings including product development, and small luxury inns and restaurants. When not in the kitchen, he can be found behind his tuba.
Curriculum Vitae (PDF)