LEIGH CHAVEZ BUSH
U.S. Mobile: +1.303.868.5742 | E-Mail: email@example.com
Ph.D. Anthropology, Food Studies, Indiana University, 2017
Dissertation: Slow Food and Fast Flows: Chefs, Cuisine, and Convergence
M.A. Anthropology, Food Studies, Indiana University, 2013
B.A., summa cum laude, International Affairs, Spanish, University of Colorado at Boulder, 2006
Thesis: Cuisine, Culture, and Class: Understanding the Relationship among Three Social Phenomena in a Globalizing Modern Society
Associate Instructor: Public Oral Communication – Indiana University, 2017
Director: Dr. John Arthos
Associate Instructor: Interpersonal Communication – Indiana University, 2015
Director: Dr. Jennifer Meta Robinson
Associate Instructor: Introduction to International Affairs – Indiana University, 2013
Instructor of Record: Olga Kalentzidou
Assistant Instructor: Anthropology through Visual Media – Indiana University, 2012
Instructor of Record: Dr. Beth Buggenhagen
Instructor: New World Reds – Indiana University, 2012
Co-Instructor: The Archeology of Wine and other Fermented Beverages – Indiana University, 2011
Learning Assistant: Astronomy – University of Colorado, Boulder, 2006
Instructor of Record: Dr. Doug Duncan
Anthropology through Visual Media – Indiana University, 2012
Instructor of Record: Dr. Beth Buggenhagen
Geography of Food – University of Colorado, Boulder, 2006
Instructor of Record: Dr. Elizabeth Dunn
Food and Culture – Indiana University, South Bend, 2018
Instructor of Record: Madeline Chera
Academic Publications and Presentations
Bush, Leigh (2019). New Media and Contemporary American Food. Gastronomica.
Bush, Leigh (2018). Narratives [In] (Ed.) Organic Food and Farming. Berg Publishers, New York.
Bush, Leigh (2015). Paleo Diet. [In] Ken Albala (Ed.) Oxford Encyclopedia of Food Issues. Sage Publications, New York.
Bush, Leigh (2015). Clandestine Dining. [In] Ken Albala (Ed.) Oxford Encyclopedia of Food Issues. Sage Publications, New York.
Bush, Leigh (2015).Mixology. [In] Ken Albala (Ed.) Oxford Encyclopedia of Food Issues. Sage Publications, New York.
Bryant, Adrianne, Bush, Leigh and Richard Wilk (2014). The Globalization of Food. In A. Murcott, W. Belasco and P. Jackson (Eds). The Handbook of Food Research. Berg, New York.
Bush, Leigh (2012). Cuban Black Bean Soup. [In] Andrew Smith (Ed.) Oxford Encyclopedia of Food and Drink in America. Oxford University Press, New York.
Bush, Leigh (2012). Resort Food. [In] Andrew Smith (Ed.) Oxford Encyclopedia of Food and Drink in America. Oxford University Press, New York.
Bryant, Adrianne and Leigh Bush (2010). Embodied Knowledge and Habitus on the Farm. The Indiana Food Review (indianafoodreview.org).
Bush, Leigh. (2010) Detestable or Delectable, Meatpaper, vol 13, Oct. 2010.
Bush, Leigh (2010) [In] E. Talmadge and J. Taylor (Eds) The Word Made Flesh: Literary Tattoos from Bookworms Worldwide. Harper Perennial, New York.
Bush, Leigh (2009) [Review of Arab/American: Landscape, Culture, and Cuisine in the Two Great Deserts by Gary Paul Nabhan]. The Bloomsbury Review, May/Apr p.3.
Bush, Leigh. (2006) Cuisine, Culture, and Class: Understanding the Relationship among Three Social Phenomena in a Globalizing Modern Society. Undergraduate Thesis, University of Colorado at Boulder.
Papers presented at the annual conference of the American Anthropological Association
2017 [panel organizer: Political Context of Local Food Movements] Cooking Up Politics in the Restaurant: Mediating Expectations of the Public Chef Intellectual in the Digital Age (Washington D.C.)
2015 Chefs, Cuisine and Convergence: How Chefs’ Media Ideologies Affect Positive Food Change (Denver, CO)
2012 [panel organizer: Pleased To Eat You: Exploring The Scope of Pleasure in the Foodscape] Eatertainment: New Frontiers In Food Edutainment (San Francisco, CA)
Papers presented at the annual conference of the Association for the Study of Food and Society/Agriculture, Food & Human Values Conference
2017 Food Media and the Senses: Authenticity in the Age of Digital Reproduction
2017 [workshop] How to Build a Food Institute (Los Angeles, CA)
2017 [roundtable] Teaching about Organic Food, Farming and Culture (Los Angeles, CA)
2015 Chefs, Convergence and New Media: How the Digital Age is Changing the Restaurant Industry (Pittsburgh, PA)
2012 Embodied Knowledge and Habitus on the Farm (Missoula, MT)
2010 The Sexual Politics of Food Tourism (Bloomington, IN)
2012 The Sound of Taste (Food, Society and Sustainability Workshop,Bloomington, IN)
2012 All Talk? Young French Foodie Identities Contrast with Reality (AGSA Symposium, Bloomington, IN)
Writer: Atlas Obscura/Gastro Obscura, 2018
Editor: The Indiana Food Review – Indiana University, 2010
Managing Producer: The Bloomington Storytelling Project/The Porch Swing, WFHB Community Radio, 2012-2014
Narrator: Hoosier Hospitality: Wine, WTIU – Indiana, 2012
Third Coast International Audio Festival – Executive Director: Johanna Zorn
Morsel Inc. – Co-Founder: Ellen Malloy
Fat Rice – Chef and Owner: Abraham Conlon
Awards and Recognition
COAS Travel Award (2017, $300)
GPSG Travel Award (2016, $500)
Skomp Award for Research (2013, $2,000)
Rachel Tanur Memorial Prize for Visual Sociology, Social Science Research Council (2012, $1,500)
Skomp Award for Research (2011, $2,000)
Best Thesis Award, International Affairs Department – Cuisine, Culture and Class: Understanding the Relationship among Three Social Phenomena in Globalizing Modern Societies, (2006, $200)
CU-Boulder Study Abroad Scholarship (2005, $7,000)
Alumni Association Scholarship (2004, $1,000)
American Anthropological Association
Association for the Study of Food and Society
Society for the Study of Food and Nutrition
Food and Drink Fellow: Atlas Obscura, Gastro Obscura – New York, NY 2018 – present
Graduate Fellow: Indiana University Food Institute – Bloomington, IN 2016 – 2017
Director of Cider Culture: Virtue Cider – Chicago, IL 2015
Website Designer: www.punkandrevolution.com, book and art project Punk and Revolution: Seven More Interpretations from the Peruvian Underground, Bloomington, IN 2016
Webmaster/Designer: Association for Graduate Students in Anthropology (AGSA), Bloomington, IN 2012
Graphic Designer: Vietnam Storytelling Project – Indiana University, Institute for the Digital Arts and Humanities 2011
Graduate Assistant: Center for Latin American and Caribbean Studies (media archiving), 2010-2011
Bartender: The Root Cellar – Bloomington, IN, 2011-2012
Butcher: The Smoking Goose – Indianapolis, IN, 2011
Blogger/Podcaster: Earth Eats, WFIU – Bloomington, IN
Mother Hubbard’s Cupboard – Bloomington Community Food Pantry and Garden volunteer
Bloomington Community Orchard – Bee box and tool shed building
Boys and Girls Club – Interactive science/cooking stations
HelpX France Worldwide Public Exchange Agency– Beekeeping, grape harvest (vendage) and planting
Moody Meats (Farm and Slaughterhouse Internship and Coursework) – Animal care, egg production, farm maintenance, animal processing and value-adding alongside participant observation, ethnography and final write-up
W.W.O.O.F. (World Wide Opportunities on Organic Farms – Spain) –Herded, milked and fed dairy cows, made cheese, and learned sustainable farming practices on one the last traditionally run dairy farms in Spain
Languages and Applications
Spanish: proficient – Graduate Foreign Language Proficiency Exam
French: proficient – Graduate Foreign Language Proficiency Exam
University Information Technology Services (UITS) Certificate Series
Desktop Publishing: Dreamweaver, HTML5, XHTML, CSS, PHP
Adobe Creative Suite: Photoshop, Illustrator, Soundbooth/Audition, InDesign, Lightroom
Other: WordPress, Evernote, Asana, Mendeley, Zotero