Donna Gabaccia has been teaching food history since 1994. In 1998, she published We Are What We Eat: Ethnic Food and the Making of Americans with Harvard University Press. The book first suggested how culinary culture operated in multi-ethnic marketplaces, changing the foodways of both Americans and immigrants. She has also written about the foodways of Italy as they traveled the world. As an historian of international migration, she is especially interested in the intersection of food studies and mobility studies. At UTSC she teaches the Women's Studies Course, “Gender in the Kitchen.”
We Are What We Eat: Ethnic Food and the Making of Americans. Cambridge, Mass.: Harvard University Press, 1998.
“Recipes in Context: Solving a Small Mystery in Charleston’s Culinary History,” co-authored with Jane Aldrich, Food, Culture & Society 15, 2 (June 2012): 197-221.
“‘Chili Queens’ and Checkered Tablecloths: Public Dining Cultures of Italians in New York City and Mexicans in San Antonio, Texas, 1870s-1940s.” Coauthored with Jeffrey M. Pilcher, Radical History Review 110 (Spring 2011): 109-26.
"Italian-American Cookbooks: From Oral to Print Culture," Italian Americana (Winter 1998).
“Ethnicity in the Business World: Italians in American Food Industries,” The Italian American Review 6, 2 (1997/1998): 1-19.
“Food, Mobility, and World History,” in Jeffrey M. Pilcher, ed., The Oxford Handbook of Food History (New York: Oxford, 2012), pp. 305-323
“Food for Thought,” in Reed Ueda, ed., Blackwell Companion to Immigration History, (Malden: Blackwell Publishing, 2006), pp. 443-470.
“As American as Budweiser and Pickles? Nation-Building in American Food Industries,” in Warren Belasco and Philip Scranton, eds., Food Nations: Selling Taste in Consumer Societies (New York and London: Routledge, 2002), pp. 175-193.