Michelle T. King is an Associate Professor in the History Department at the University of North Carolina at Chapel Hill. She taught the Spring 2019 course, Honors 353, "What is Chinese Food? A History of Cuisine, People, Places, and Taste." She also teaches other classes on modern and late imperial Chinese history.
Her research specialty is Chinese gender history and she is currently working on a book project about Fu Pei-mei (1931-2004), the beloved cookbook author and television personality from Taiwan. She is editor of the volume, Culinary Nationalism in Asia (Bloomsbury Academic Press, 2019), author of Between Birth and Death: Female Infanticide in Nineteenth-Century China (Stanford University Press, 2014), and has written a variety of other articles and book chapters on Chinese gender history and food history.