John E. Finn is Professor in the Department of Government at Wesleyan University, where he teaches courses in constitutional theory and public law, as well as in cuisine and popular culture. Finn is the author of three books on constitutional theory and law: Peopling the Constitution (2014), American Constitutional Law: Essays, Cases, and Comparative Notes (with Donald P. Kommers and Gary J. Jacobsohn, 2009), and Constitutions in Crisis: Political Violence and the Rule of Law (1991). Finn has also published in several law reviews, including the Columbia Journal of Transnational Law, Constitutional Commentary, New York University Journal of Law and International Politics, and Georgetown Law Journal.

Finn is an internationally recognized expert on constitutional theory, the rule of law and political violence, and the First Amendment. His public lectures include testimony before the House Judiciary Committee, as well as lectures in Bolivia, Canada, Chile, England, France, Italy, and Spain.

Finn’s scholarship and writing in the field of food studies lay at the intersection of food, recipes, and politics. His published works in food studies include “How Does a Recipe Mean,” in Table Matters: A Journal of Food, Drink, and Manners (2016) (http://tablematters.com/2016/02/17/how-does-a-recipe-mean/), an entry on “Measurements,” in The Oxford Companion to Sweets, ed. Darra Goldstein (2015), an essay on Julia Child in Gastronomica (2007), and articles on “The Perfect Recipe,” (2011) and “The Kitchen Voice as Confessional,” (2004) in Food, Culture & Society.

Professor Finn earned his B.A. in Political Science from Nasson College, a J.D. from Georgetown University, and a Ph.D. in Political Science from Princeton University. He also has a degree from the French Culinary Institute.

Finn is the recipient of four distinguished teaching awards at Wesleyan University.