​Vanina Leschziner

​Vanina Leschziner

Assistant Professor


Vanina Leschziner is an Assistant Professor in the Department of Sociology at the University of Toronto. Her primary areas of interest are social theory, the sociology of culture, cognition, organizations, and qualitative methods. Her book At the Chef’s Table: Culinary Creativity in Elite Restaurants (Stanford University Press, 2015), based on interviews with chefs and observation in restaurant kitchens, is about the creative work of chefs at top restaurants in New York and San Francisco. Her article (with Adam Green) “Thinking about Food and Sex: Deliberate Cognition in the Routine Practices of a Field” (Sociological Theory, 2013) engages with field theory and cognitive research to develop a model that accurately addresses the nature of routine practices. She has also conducted comparative historical research on the cognitive and epistemic foundations of cuisine. Her research on cuisine has been published in Theory & Society, Sociological Forum, and Collapse, among other publications. 


Leschziner, Vanina. 2015. At the Chef’s Table: Culinary Creativity in Elite Restaurants. Stanford, CA: Stanford University Press.

Leschziner, Vanina, and Adam Isaiah Green. 2013. “Thinking about Food and Sex: Deliberate Cognition in the Routine Practices of a Field.” Sociological Theory 31: 116-144.

Leschziner, Vanina, and Andrew Dakin. 2011. “Theorizing Cuisine from Medieval to Modern Times: Cognitive Structures, the Biology of Taste, and Culinary Conventions.” Collapse: Philosophical Research and Development VII: 347-376.

Leschziner, Vanina. 2010. “Cooking Logics: Cognition and Reflexivity in the Culinary Field.” In Globalization, Food and Social Identities in the Pacific Region, edited by James Farrer. Tokyo: Sophia University Institute of Comparative Culture.

Leschziner, Vanina. 2007. “Kitchen Stories: Patterns of Recognition in Contemporary High Cuisine.” Sociological Forum 22: 77-101.

Leschziner, Vanina. 2006. “Epistemic Foundations of Cuisine: A Socio-Cognitive Study of the Configuration of Cuisine in Historical Perspective.” Theory & Society 35: 421-443.