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Natalie Morris

Student Information:
Graduate Student
History
The College of Lib Arts & Sci

Graduate Student
International Letters and Cultures
The College of Lib Arts & Sci

Biography: 

Natalie Rachel Morris is a food systems instructor, food and culture scholar, and trained culinarian. She is the founder of the award-winning farm and food directory Good Food Finder and oversees the Prepped program at Arizona State University, a food business training program designed for women and underrepresented minorities. As an instructor, she teaches courses connecting culture with food, health, and healthcare systems. Throughout her industry experience, she has worked in the areas of nutrition, food service and hospitality, school food systems, and in film and food writing. Over the last 12 years, her work has focused on success strategies for the small business food entrepreneur. Her most recent research explores the parallels between food and humor in use in the 20th and 21st centuries. She is an avid international traveler and has recently written her own book Beans: A Global History (Reaktion Books: UK, University of Chicago Press: USA, April 2020).

Education: 
  • Master's Degree in Food Culture and Communications, Università degli Studi di Scienze Gastronomiche 2011.
  • B.A. in Culinary Arts Management, The Art Institute of Phoenix 2008.
Research Interests: 

cultural studies; food entrepreneurship; business of food; food systems

Publications: 

MANUSCRIPTS

• “Beans: A Global History”. Reaktion Books Ltd. with University of Chicago Press. Release date 13 April 2020.

BOOK REVIEWS

• “Cumin, Camels, and Caravans: A Spice Odyssey”, written by Gary Nabhan. Book Review for Gastronomica: The Journal of Critical Food Studies. Summer 2016, Volume 16, Number 2.

ENCYCLOPEDIA ENTRIES

• “Bean Hole Beans”. We Eat What? A Cultural Encyclopedia of Unusual Foods in the United States. June 2018.

• “Sonoran Hot Dog”. We Eat What? A Cultural Encyclopedia of Unusual Foods in the United States. June 2018.

OTHER PUBLICATIONS

• “Giving Thanks to Those Who Came Before: Recognizing Two Decades of Local Food Game Changers and Influencers.” Edible Phoenix. Winter 2015.

• “Bringing Back the Bean” Edible Phoenix. Fall 2015.

• “Food and Equality: Making It Work”, Slow Food USA. 2014.

• “‘Datil Do It’: Where Pride in Authenticity Creates a Sense of Place” Conservation You Can Taste: Best Practices in Heritage Food Recovery and Successes in Restoring Agricultural Biodiversity Over the Last Century (Chef’s Collaborative) Kellogg Program of the Southwest Center of the University of Arizona, 2013.

• “White Sonora Wheat: Adding Heritage Grains to the Local Foods Mix” Conservation You Can Taste: Best Practices in Heritage Food Recovery and Successes in Restoring Agricultural Biodiversity Over the Last Century (Chef’s Collaborative) Kellogg Program of the Southwest Center of the University of Arizona, 2013.

• “Crow’s Dairy: A New Direction for a Family Tradition” AZ WINE Lifestyle Magazine. Spring 2012.

• “Tracy Dempsey: The Sweet Life” AZ WINE Lifestyle Magazine. Fall 2011.

• “Agritopia: A Land of Community” AZ WINE Lifestyle Magazine. Spring 2010.

• “Urban Grocery Celebrates Arizona’s Own” AZ WINE Lifestyle Magazine. Winter 2009.

• Notable Edibles column, Quarterly Issues for Edible Phoenix Magazine. Fall 2009-Spring 2010.

Spring 2020
Course NumberCourse Title
HCR 230Culture and Health
Fall 2019
Course NumberCourse Title
HCR 422Plcy Fincl Princpl Hlth Cr Cor