Thomas Parker teaches French and Francophone literature at Vassar College, and has an extensive background in wine. He took a year off to work in Champagne, France while in college, and then worked for an importer while managing a wine store before going back to graduate school. His latest book, Tasting Terroir: The History of an Idea (University of California Press, Berkeley), was published in 2015. His newest project, Subnature and Culinary Culture is the product of a transdisciplinary Humanities Writ Large Fellowship he carried out with colleagues at Duke University in 2014. It examines how and why certain foods have become marginalized in different societies throughout history.