Biography

Anthony Shu is a third year doctoral student interested in studying how climate change is affecting consumption patterns and food production.

His current projects include:

– An investigation of how materiality shapes the organizational identities of food businesses pursuing social and environmental change

– An ethnographic study of a professional wrestling school

In his previous research, he studied how restaurateurs present Asian cuisine in casual and upscale restaurants and explored the stratification of nation-states’ culinary prestige through a mixed-methods study that combined ethnographic work at the 2015 World Expo with a statistical examination of the Michelin Guide.

Anthony is also a freelance journalist whose work has appeared in Eater, KQED, The Six Fifty, Princeton Alumni Weekly, Palo Alto Weekly, The Almanac, Mountain View Voice, and Redwood City Pulse.