Camille Begin is an historian of food and the senses in North American history. Her interdisciplinary research explores the relationship between taste, race, and place to understand how past sensory experiences of food shape how we eat today. Her first book was published in the Studies in Sensory History series published by the University of Illinois Press. It won the Association of the Study of Food and Society 2016 Best Book Award.
She is a public historian at Heritage Toronto where she manages the public education and historical plaques programs. She is also a lecturer at the Culinaria Research Centre at the University of Toronto Scarborough. In 2014-2016, she was a Social Sciences and Humanities Research Council (SSHRC) postdoctoral fellow in the Centre for Sensory Studies at Concordia University. She graduated with a PhD in History at the University of Toronto in 2012 and earned an MA in North American history from the Université Paris 1 Panthéon-Sorbonne.