Dr. Rachel Snell

Rachel Snell is a Lecturer in the Honors College. She received her PhD from the University of Maine History Department in 2016 and her MA in Early American History at the University of New Hampshire in 2008. Rachel is a specialist in nineteenth-century North America, women’s history, and food studies. In her research, she argues that food and food writing present a richly rewarding lens for understanding the experiences of ordinary women. Rachel believes this vantage point also holds great potential for engaging students with the study of the past. Cooking and eating are mundane tasks few pause to critically consider, but for people of most times, places, ethnicities, and races, these tasks form the foundation of their identities. She has developed courses that explore these themes including Food and the Shaping of American Identity (HON 333) and Food, Femininity, and Feminism in American Culture from Amelia Simmons to Martha Stewart (WGS 301/HTY 398). She regularly teaches in the first year of the Civilizations sequence for the Honors College (HON 111 and 112), U.S. History to 1877 (HTY 103), and The Craft of Historical Detection (HTY 130).

Selected Publications:

  • “Recipes as Sources for Women’s Lives: Student Reflections on Food, Feminism, and Femininity,” July 5, 2017, https://recipes.hypotheses.org/9724.
  • “The Sabine Women Re-Imagined: Women and the Power of Persuasion in the Early National Peace Movement,” Maine History 51, no. 1 (2017), 63-82.
  • “As North American as Pumpkin Pie: Cookbooks and the Development of National Cuisine in North America, 1796-1854,” Cuizine: The Journal of Canadian Food Cultures 5, no. 2 (2014), http://www.erudit.org/revue/cuizine/2014/v5/n2/1026771ar.html.