Kelly Rae Aldridge

Kelly Rae Aldridge conducts research on the place of food in art with particular focus on contemporary collaborative interdisciplinary projects. Currently working on a dissertation, Crumbs from the Revolutionary Table that examines art practices that focus on the table as a critical site of physical consumption, sensuous encounter, social production, and material exchange. She is also Instructor at Stony Brook University. She was Session Chair at the Association of Art Historians and has presented papers at CAA and other venues.

Ph.D. candidate, Stony Brook University
MA, Art History and Criticism, Stony Brook University
BA, Art History, Colorado State University