About Me
PUBLICATIONS
Refereed, Under Review
2027 [Second-Round Review]. “The Cookies Are Crumbling: Recipes within the Incipient Infrastructures of Digital Food Historiography.” In Recipes as Cultural Heritage: Meaning, Methodology and Media, edited by Simone Cinotto and Claudia Sbuttoni. New York: Routledge.
Refereed
2024. “Library Sciences: A Bibliometric Perspective of ‘Food Studies.’” In Practicing Food Studies: Building an Emerging Field, edited by Amy Bentley, Fabio Parasecoli, and Krishnendu Ray, 170–181. New York: NYU Press. http://doi.org/10.18574/nyu/9781479828111.003.0016.
2023. “Connecting Crumbs: An Intellectual and Information Science History of Special Food Collections.” Food Rules and Rituals—Proceedings of the Oxford Symposium on Food and Cookery 2023, 212–222. London: Equinox Publishing. http://doi.org/10.1558/equinox.46066.
2022. “Give Us Seltzer, That We May Drink: How Soda Water Became a Jewish Icon.” Gastronomica 22 (4): 37–48. https://doi.org/10.1525/gfc.2022.22.4.37.
2022. Butcher, Robyn, Margaret Sampson, Rachel Couban, James Edward Malin, Sara Loree, and Stacy Brody. “The Currency and Completeness of Specialized Databases of COVID-19 Publications.” Journal of Clinical Epidemiology 147 (July): 52-59. http://doi.org/10.1016/j.jclinepi.2022.03.006.
Non-Refereed
2024. With Gary Thompson. “Pasta, Pasta, or Maccheroni? Obstacles in the Digital Culinary History Environment,” Part 1: “Culinary Bibliographic Metadata,” and Part 2: “Ontologies and Structured Databases.” The Recipes Project. https://doi.org/10.58079/11vjl.
2021. “Open Scholarship and Food Studies.” The Graduate Journal of Food Studies 7 (1). https://doi.org/10.21428/92775833.07660b05.
2020. With Brynne Campbell. Review of Cooking as a Chemical Reaction: Culinary Science with Experiments by Sibel Özilgen. Food, Culture & Society 24 (4): 613–14. https://doi.org/10.1080/15528014.2020.1765626.
2020. “The Association for the Study of Food and Society (https://www.foodculture.org/).” Journal of Agricultural & Food Information 21 (3–4): 76–83. https://doi.org/10.1080/10496505.2020.1799172.
2020. “The ‘Food Studies’ Corpus.” Dataset, Open Science Framework. https://doi.org/10.17605/OSF.IO/DV57F.
2019. “Surf or Turf: A Grammatical History of Jewish Appetizing and Delicatessen.” Eaten: The Food History Magazine 5 (May): 54–59.
2018. “Attention: No Food or Drink in the Library!” Graduate Journal of Food Studies 5 (2). https://doi.org/10.21428/92775833.944d58fd.
2017. Review of Food & Architecture: At the Table, edited by Samantha L. Martin-McAuliffe. Graduate Journal of Food Studies 4 (2). http://doi.org/10.21428/92775833.f7d0067c.
Curation
2024. With Mary Mann. The Patent Alcove: Celebrating the Inventive Spirit of Cooper Union through its History of Intellectual Property. The Cooper Union Archives and Special Collections, Summer.
CONFERENCE PRESENTATIONS
Invited
2023. “Plenary: Building Our Community Throughout the Year with The Sifter, The Ask.” Oxford Symposium on Food and Cookery. Food Rules and Rituals. University of Oxford, July 9.
Refereed
2026. “Datafying Agrohistory: Unlocking Archival Scientific Research for Contemporary Food Systems Researchers.” Lightning talk, Agriculture, Food, and Human Values Society/Association for the Study of Food and Society (AFHVS/ASFS) Annual Conference. Just Transformations: Reimagining Sustainable Food Systems and Cultures, University of Vermont, Burlington, VT, June 7–10.
2026. With Calista Donohoe and Lisa Norberg. “Dulcifying the Details: Using Generative AI Panic to Coax STEM Back to the Library.” 3rd Annual STEM Information Mini Conference, Barnard College, New York, NY, March 20.
2025. “Stale Breadcrumbs: Digital Food Historiography of Web 1.0.” Reframing European Gastronomy Legacy through Innovation, Sustainability, and Heritage Project. Recipes and Gastronomy as Cultural Heritage: Meaning, Methodology, and Media. University of Gastronomic Sciences, October 22–25.
2023. “Dining Together, Cooking Apart: The Missing Culinary History of New York’s Apartment Hotels.” AFHVS/ASFS Annual Conference. Knowing Food. Boston University, May 31–June 3.
2021. “Liftoff but Left Out: Czech Gastrodiplomatic Suppression on USSR Spacecraft.” 16th Congress for the International Commission for Research into European Food History. Eating on the Move. Roma Tre University, September 7–19.
2018. “Why NASA Developed a Cookbook.” Humanities for STEM. Using Archives to Bridge the Two Cultures Divide. New York University, April 6–7.
2017. “The Future of Food Studies Scholarship: How Should We Organize It?” Graduate Association for Food Studies. The Future of Food Studies. Washington University in St. Louis, October 19–22.
Media
2023. Jessica Carbone, host. “Episode 23 – James Edward Malin on How Seltzer Became a Jewish Icon.” The Gastronomica Podcast, February 12, https://gastronomica.simplecast.com/episodes/
james-edward-malin-on-how-seltzer-became-a-jewish-icon.
Public Programs
2025. “Marion Nestle in Conversation with James Edward Malin.” ASFS40 Project, March 26, https://asfs40.org/vid/marion-nestle/.
2024. With Mary Mann. “New York Archives Week 2024: Pastries & Patents (Cooper Union Archives & Special Collections).” Archivists Round Table of Metropolitan New York, October 2, https://www.nycarchivists.org/event-5896877.
2024. With Mary Mann. “Jello! Cooper Archives at Bleecker St. Bar.” Barchives #17, April 14, 2024, https://barchivesnyc.wordpress.com/2024/03/29/barchives-17-jello-cooper-union-archives-at-bleecker-st-bar/.
2024. With Mary Mann. “The Gelatine Gentleman: How One Philanthropic Inventor Rescued Us from Boiling Hooves.” U.S. Patent and Trademark Office, Eastern Regional Outreach, July 11, 2024, https://www.uspto.gov/about-us/events/gelatine-gentleman.
2024. “Dining Together, Cooking Apart: The Missing Culinary History of Apartment Hotels.” Bay Area Culinary Historians, March 24, https://www.youtube.com/watch?v=61Sj42pvQ6A.
2023. “Two Cents Plain: Jewish Seltzer Peddling in New York’s Gilded Era.” Culinary Historians of New York, September 21, https://www.culinaryhistoriansny.org/chny-event/seltzer-peddling/.
2021. “Author Discussion with E. Contois on Diners, Dudes, and Diets.” Graduate Association for Food Studies Reading Collective, March 31, https://gradfoodstudies.org/reading-collective/.
2020. “Nostalgia and The Dairy Restaurant: A Conversation with Author Ben Katchor.” Culinary Historians of New York, November 16, https://www.culinaryhistoriansny.org
/chny-programs/nostalgia-and-the-dairy-restaurant-a-conversation-with-ben-katchor/.
2018. “Tastes Like Chicken: An Author Discussion with Emelyn Rude.” One Book, One Department, NYU Department of Food Studies, April 27.