Antonia Reck studied comparative european ethnology, history of art, and history at the University of Regensburg. She was an undergraduate and a graduate assistant for the Chair for Economic and Social History and the Chair for Comparative European Ethnology at the University of Regensburg and was a member of the Food Guide „Jewish Cuisine“ project and publication team. Her main areas of interest include everyday culture in historical periods, gender hierarchies, food cultures, and the establishment of sociocultural norms. In her master’s thesis she explored gender stereotypes in cookbooks by and for Jewish women. She is currently employed with the Herzog August Bibliothek Wolfenbüttel where she works for a provenance research project.
 
Recent publications include: