Rate My Professor Rosi Song

Professor Rosi Song is Professor in the School of Modern Languages and Cultures at Durham University, specializing in Hispanic Studies. She holds a Ph.D. in Hispanic Studies from Brown University (2000), with a dissertation titled 'Del compromiso al desencanto: historia, política, ficción en España (1962-1982)'; an A.M. from Brown University (1996); and a B.A. in Spanish and Philosophy from the University of Illinois at Urbana-Champaign (1993, Highest Distinction in Spanish). Her career includes positions as Professor of Spanish at Bryn Mawr College (2017-2020), Associate Professor there (2007-2017), Assistant Professor at Bryn Mawr (2002-2007), and Assistant Professor of Hispanic Studies at Connecticut College (2000-2002).

Song's research focuses on contemporary Spanish literatures, film, cultural studies, memory construction during Spain's political transition, and gastronomy and food studies in the Hispanic world. Key publications include authored books Lost in Transition: Constructing Memory in Contemporary Spain (Liverpool University Press, 2016) and A Taste of Barcelona: The History of Catalan Cooking and Eating (Rowman & Littlefield, 2019, with Anna Riera); edited volumes Towards a Cultural Archive of la Movida: Back to the Future (Fairleigh Dickinson University Press, 2013, with William J. Nichols) and Traces of Contamination: Unearthing the Francoist Legacy in Contemporary Spanish Discourse (Bucknell University Press, 2005, with Eloy E. Merino). Recent articles appear in Gastronomica: The Journal of Food and Culture, such as 'Raw and Undercooked: A Road Map to Writing about Food and Food Studies' (2025, with D.E. Bender and J. Van Dyk) and 'Catalanidad in the Kitchen: Tourism, Gastronomy and Identity in Modern and Contemporary Barcelona' (Bulletin of Spanish Studies, 2020, with L. Mercer). She is Principal Investigator of the RELISH project, funded by a €3.8 million Horizon Europe grant (2024), exploring European gastronomic heritage with partners across seven countries. Song serves on the Editorial Collective of Gastronomica and has delivered lectures on topics including Catalan culinary identity.