David Beriss teaches anthropology at the University of New Orleans.
is the co-editor (with David Sutton) of The Restaurants Book: Ethnographies of Where We Eat and author of Black Skins, French Voices: Caribbean Ethnicity and Activism in Urban France.
most recent writing has been about the way people in New Orleans use red beans and rice to speak about their city, about the "re-creolization" of New Orleans food since Katrina, and about the role of restaurant writers in making New Orleans' reputation as a great food city.
edits and frequently contributes to the FoodAnthropology blog.
is currently pursuing a research project focusing on the relationship between foodways and ideas about cultural distinctiveness in post-diluvian New Orleans, although more broadly his
work focuses on southern US culture, ethnicity, and applied anthropology, as well as on France, Europe and the French Caribbean.
does not normally write about himself in the third person.