Mark Anthony Arceño

Food Anthropologist in Dublin, États-Unis

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Philippine-born and Metro-Detroit raised, I earned my B.A. from Albion College (SP10), where I double majored in French and international studies (focus on sub-Saharan Africa), and double concentrated in ethnic studies and public policy and service. In addition to my on-campus academic and co-curricular experiences, the time I spent off campus was central to my development as a scholar and global nomad. I studied and conducted independent ethnographic research throughout South Africa (AU08), which I used to complete my Honors thesis addressing the then-upcoming English translation of the Roman Missal and its effect on members of South Africa’s multiethnolinguistic Catholic population. However, most of my international experience is in France, where I studied in Paris and interned at AFS Vivre Sans Frontière (SP09), co-/led high school summer programs (SU11-14), and conducted ethnographic interviews on halal consumption (SU14).

From 2010-2013, I worked at Denison University as its first Program Coordinator in the Office of Multi-Cultural Student Affairs. Alongside my committee and programmatic work, I developed new initiatives including a number of food and culture programs throughout the campus. From 2015-2016, I worked at the Bob Evans campus as its Product Development Coordinator. And since 2016, I am the Chapter Leader of Slow Food Columbus.

That said, I am a Ph.D. candidate and graduate teaching associate in the Department of Anthropology at The Ohio State University. My Master's work (completed AU15) focused on pictorial representations of food-based dietary guidelines (FBDGs). Using the French notion of terroir as a conceptual framework, my research investigates the social-ecological system of place-based wine production in Ohio, USA, and Alsace, France, to examine how winegrowers understand, adapt, and articulate changes in their vitivinicultural (i.e., winegrowing) landscapes amid [their perceptions of] environmental change.

Guiding my overarching framework and philosophy is what I refer to as “learning through food,” i.e., learning about ourselves and each other (both near and far) through the foods (and drinks) we consume; the recipes which have been passed down, shared and adapted over time; and the evolving meanings of meals and conviviality. As such, my research interests heavily focus on the intersection of food, place, and identity. Additional interests include multi-/inter-/cross-cultural studies and redefining what it means to be a "foodie."

  • Work
    • The Ohio State University
  • Education
    • The Ohio State University
    • Albion College