Yuson Jung

Faculty Profile

Associate Professor



Secondary Title

Director of Graduate Studies






Faculty Administration Building #3017
656 W. Kirby, Detroit, MI 48202

Selected Publications


  • 2019. Balkan Blues: Consumer Politics after State Socialism. Indiana University Press
  • 2014. Ethical Eating in the Postsocialist and Socialist World (co-edited with Jakob A. Klein and Melissa L. Caldwell), University of California Press

Peer-reviewed articles (selected)

  • 2016. “Re-creating Economic and Cultural Values in Bulgaria’s Wine Industry: From an Economy of Quantity to an Economy of Quality?” Economic Anthropology, vol. 3, no. 2. pp. 280-292
  • 2014. “(Re)-Establishing the Normal through “Alternative” Food Provisioning: Insights from Postsocialist Bulgaria and Postindustrial Detroit.” Gastronomica: Journal of Critical Food Studies, vol. 14, no. 4, pp. 52-59
  • 2014. “Tasting and Judging the Unknown Terroir of the Bulgarian Wine: The Political Economy of Sensory Experience.” Food and Foodways, vol. 22, no. 1, pp. 24-47
  • 2014. “An Edible Moral Economy in the Motor City: Food Politics and Urban Governance in Detroit” (with Andrew Newman). Gastronomica: Journal of Critical Food Studies, vol. 14, no. 1, pp. 22-31
  • 2012. “Experiencing the ‘West’ through the ‘East’ in the Margins of Europe: Chinese Food Consumption Practices in Postsocialist Bulgaria.” In Food, Culture, and Society, vol. 15, no. 4, pp. 579-598

Peer-reviewed book chapters (selected)

  •    2020. "Good Food in a Racist System: Competing Moral Economies in Detroit" (with Andrew Newman). in Black Food Matters: Racial Justice in the Wake of Food Justice, eds. Hanna Garth and Ashante M. Reese. University of Minnesota Press. pp. 131-157
  • 2018. “The Meanings and Practices of ‘Consumer Activism’ in Postsocialist Bulgaria,” In Approaching Consumer Culture: Global Flows and Local Contexts, ed. Evgenia Blagoeva-Krasteva. Springer Publishers. pp. 131-146
  • 2016. “Global Belonging and Social Trust: Food Provisioning and Foodways in Postsocialist Societies.” In Handbook in Food and Anthropology, eds. James L. Watson and Jakob A. Klein, Bloomsbury Publishers. pp. 289-307
  • 2014. “Ambivalent Consumers and the Limits of Certification: Organic Foods in Postsocialist Bulgaria.” In Ethical Eating in the Postsocialist and Socialist World, eds. Yuson Jung, Jakob A. Klein, Melissa L. Caldwell, University of California Press. pp. 93-115. 
  • 2013. “Traces of the Past: Cultural Patrimony and the Bureaucratization of Wine.” In Wine and Culture: From Vineyard to Glass, eds. Rachel Black and Robert Ulin, Bloomsbury Publishers. pp. 161-178

Courses taught

  • ANT 2400 Food and Culture (Winter 2021)
  • ANT 5165/7630 Shop 'Til You Drop: Consumer Society and Culture (Winter 2022)
  • ANT 5210 Anthropological Methods (Fall 2021)
  • ANT 5380 History of Anthropology (Fall 2021)
  • ANT 7020 Proseminar II (Winter 2022)
  • ANT 7635 Globalization and Culture (Fall 2020)

Research Description

consumption, globalization, food and culture, economic anthropology, development, anthropology of the state, socialism/postsocialism, transnational governance and economic citizenship; anthropology of Europe, Eastern Europe and the European Union, Bulgaria/the Balkans; comparative studies between Eastern Europe and East Asia (especially North Korea)

Affiliated Departments