Her main research interest is on how both the consumption and production of food and drink shape national memory and identity. Her teaching interests at Duke Kunshan include global history and areas related to food systems and the environment.
She has won numerous awards for teaching innovation and is the author of the prizewinning book, "When Champagne became French: Wine and the Making of a National Identity."
Guy has a B.A. in history and English from North Central College and a Ph.D. in history from Indiana University, Bloomington. Before joining Duke Kunshan, she was associate professor of history and the Ricardo Romo Distinguished Professor in the Honors College at the University of Texas, San Antonio.