Food Studies follows the experiences, revelations, and struggles of eleven volunteer student bloggers as they spend the fall semester studying food and agriculture from a variety of perspectives. From food science to sustainable agriculture, and from the history of canned food to the sensory dimensions of artisanal cheese, Food Studies offers you a sneak peek into classrooms, labs, and kitchens at schools around the world.
- Anna Zeide
University of Wisconsin-Madison
Latest: College students plant seeds of change
- Ben Mansfeld
Hebrew University of JerusalemLatest: Can we prove Malthus wrong?
- Chi-Hoon Kim
Indiana UniversityLatest: The life of an airline chef
- Erin Ross
Latest: The nose knows
- Jake Lahne
University of Vermont
Latestt: The taste-testers’ blind spots
- Josh Evans
YaleLatest:Not all cheeses created equal
- Kathryn Tomajan
University of Gastronomic Sciences in Pollenzo, ItalyLatest: Post-Communist pork, the Goat Whisperer and other stories from the field
- Megan Moore
New York UniversityLatest: Deconstructing Big Food
- Mitchell Mattes
Latest: What’s up with gluten
- Peiwen Lee
Culinary Institute of America in SingaporeLatest: From Trimmings to Terrine
- Claire Stanford
University of MinnesotaLatest: Talking about race in school gardens
Stories in this series:
Welcome to Food Studies, where you'll hear from the food makers, growers, thinkers, and advocates of tomorrow.
Meet Claire, who is combining ink-stained fingers with a green thumb at the University of Minnesota.
After a summer spent cooking, volunteering, and teaching, Josh struggles to choose just one food topic to explore in his senior essay at Yale.
Explaining a what a Masters in gastronomy entails is hard enough; don't ask this cupcake-baker-turned-student what she's planning to do with her degree.
A: Heavy-duty statistics, business writing practice, and a killer packed lunch.
For agriculture studies student Ben, a summer spent in greenhouses manually pollinating tomato plants is the perfect preparation for studying honey-bee physiology this fall.
Trying to recreate my grandmother's signature dish has led me to appreciate processed food's reliable consistency.
A Singaporean culinary student discovers farm-to-table on a school trip to California.
A week into our fly-on-the-wall Food Studies experiment, our special series editor gives us the lowdown.