Kathryn Tomajan

Kathryn is studying food culture at the University of Gastronomic Sciences in Pollenzo, Italy. She's also a co-founder of Eat Retreat, a creative workshop for leaders in the food community. You can find more of my food musings online on genkigusto.com

Sustainable Food

Food Studies: Old-world innovation

Le Biancane geothermal park.Photo: Yvone De Zeeuw Food Studies features the voices of volunteer student bloggers from a variety of different food- and agriculture-related programs at universities around the world. You can explore the full series here. Pipelines carry steam directly to consumers from the power plant.Vapor escapes through mountains of white rocks. Steam billows out of a huge cauldron in the distance. The smell of sulfur stings my nose, and the ground i s hot to the touch. It’s easy to imagine I’m on another planet, or in some science fiction novel. But where I am is Tuscany, the …

Food

Food Studies: Post-communist pork, the Goat Whisperer, and other stories from the field

Mangalica pigs in Hungary. Food Studies features the voices of volunteer student bloggers from a variety of different food- and agriculture-related programs at universities around the world. You can explore the full series here. Over the past few months I’ve visited food producers, large and small, all over Europe. I’ve been behind the scenes on a rice plantation, a coffee roastery, an apple farm, an artisan dairy, a buffalo butcher, and at least a dozen wineries. I’ve tasted some delicious food, but what makes these visits so special is getting to hear how and why the operation exists. In other …

Food

Food Studies: Try this at-home smell training course

Want to talk about wine without sounding like a snob? Grab some oak chips and butter extract and try this sensory exercise yourself.

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