Mark Anthony Arceño
Food Anthropologist in Dublin, États-Unis
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. That said, 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.
Currently, 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 dissertation 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. In 2019, I will return to France for the third phase of my French research as an HSS Make Our Planet Great Again fellow, sponsored by the Chateaubriand Program.
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.