Faculty & staff





Assistant Professor

Office: LB-1041.15

514-848-2424, ex. 5089


2013/14 Courses

HIST 251/2 Section AA

History of the United States to the Civil War Era

HIST 394/4 Section AA

Food in History

HIST 395/4 Section A

Environmental History

HIST 403/2 Section AA

Methodology & History


Anya Zilberstein


Anya Zilberstein has been an assistant professor of history at Concordia since 2007. She received her Ph.D. in the History, Anthropology, Science, Technology, and Society Doctoral Program at M.I.T. in 2008, where she wrote a dissertation entitled “Planting Improvement: Small Farms and Scientific Agriculture in the British North Atlantic, 1740-1820” (winner of the Gilbert C. Fite Award for Best Dissertation from the Agricultural History Society). In 2011, she was awarded an FQRSC grant and in 2011 and 2012, she held fellowships at the John Carter Brown Library and the Rachel Carson Center. Her articles and reviews on the history of early America, natural history, and environment have been published in the journals William & Mary Quarterly, Isis, New England Quarterly, Journal of Canadian Studies, and Journal for Eighteenth-Century Studies as well as an annotated bibliography on climate history in the Atlantic world in Oxford Bibliographies Online, and an essay in the recently published edited collection New Natures: Joining Environmental History with Science and Technology Studies.

Her book manuscript, "A Temperate Empire: Making Climate Change in Early America" is under contract to Oxford University Press.

In her new research project, “Fodder for Empire,” she is examining the history of experiments in producing cheap, fast, high-calorie food in non-perishable forms for workers and working animals after the unprecedented expansion of British colonial territory in North America and elsewhere following the Seven Years’ War.

She offers undergraduate and graduate courses and seminars on early North America and the Atlantic world, the British empire, environmental history, the history of natural history, and food history.


Concordia University