I am a cultural historian of the Early Modern Atlantic World, and I hold a doctorate in Transatlantic History from the University of Texas at Arlington. I received funding for my Ph.D. through the Enhanced Doctoral Graduate Teaching Assistantship. I specialize in the history of food and drink, specifically distillation and brewing in Early Modern Europe and the Atlantic World. I currently teach courses for Loyola University New Orleans and Southern New Hampshire University (online).
My current book project, “The Drunkard’s Progress: How Alcohol Became an Intoxicant in the Early Modern Atlantic World,” looks at the construction of alcohol as an intoxicant in during the age of the Enlightenment. In approaching this topic, I sought an answer to why alcohol and drinking changed from a daily presence, viewed as wholesome and medicinal, to a pernicious threat that led to calls for temperance and prohibition. Looking at the rise of mass-produced distilled spirits across the Atlantic World in the mid-seveteenth century, this project focuses on the ways changing drinking practices clashed with Enlightenment philosophy that esteemed reason and the rational mind, leading to the creation of modern addiction theory.
My research received support from fellowships from the Massachusetts Historical Society and the Fred W. Smith National Library for the Study of George Washington at Mount Vernon. My dissertation, from which this project builds, received the George Wolfskill Award for Excellence in Doctoral Dissertation in Transatlantic History in 2016 from the UTA History Department. In addition to my book manuscript, I am currently working on finalizing article drafts and formulating future publication plans.
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