M.A., Univ. of Connecticut (2010)
B.A., Univ. of California, Berkeley (2006)
The seeds of academia were first sowed during Trisha Tiamzon’s undergraduate years at UC Berkeley, where she was involved in student activism around faculty hires in Asian American Studies. This sparked her interest in becoming an educator and producer of knowledge. Trisha is currently completing her dissertation, which investigates how and why people develop food preferences for local and organic food, the meanings they attach to food, and how they enact their ideas in practice. She has also studied the transnational aging experiences of Asian immigrants in the US.
At Trinity, Trisha teaches Principles of Sociology, Methods, and a seminar on the Sociology of Food; she has also taught a variety of courses at the University of Connecticut and University of Hartford. Her teaching is influenced by critical, feminist, and student-centered pedagogies; thus, her classes emphasize dialogue and questioning alongside theoretical and conceptual understanding.