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:
Food Studies: the edible curriculum
Welcome to Food Studies, where you'll hear from the food makers, growers, thinkers, and advocates of tomorrow.
Food Studies: The pen is as mighty as the plow
Meet Claire, who is combining ink-stained fingers with a green thumb at the University of Minnesota.
Food Studies: biting off more than he can chew?
After a summer spent cooking, volunteering, and teaching, Josh struggles to choose just one food topic to explore in his senior essay at Yale.
Food Studies: What does the history of baking powder have to do with punk rock cooking zines?
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.
Food Studies: Q: How to make a real-world job out of your love for food?
A: Heavy-duty statistics, business writing practice, and a killer packed lunch.
Food Studies: the honeybee and the tweezers
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.
Food Studies: spaghetti and breadcrumbs, on demand
Trying to recreate my grandmother's signature dish has led me to appreciate processed food's reliable consistency.
Food Studies: culinary school culture shock
A Singaporean culinary student discovers farm-to-table on a school trip to California.
Food Studies: join the feast
A week into our fly-on-the-wall Food Studies experiment, our special series editor gives us the lowdown.
Food Studies: a constant appetite
Sensory training at the University of Gastronomic Sciences means you have to drink beer at 9 a.m., or sample ham followed by strawberry jam.
Food Studies: reinventing the cheese wheel
Is there a science to how cheese tastes, and if so, can it be used to help artisanal food-producers?
Food Studies: why I love in-flight meals
After living all over the world, Chi-Hoon Kim has found a home in Indiana, studying how food expresses national identities.
Food Studies: It all began with spam
Anna has found a way to combine a love of food with a history of science degree, thanks to the legendary canned meat.
Food Studies: Who's doing the judging in the food justice movement?
Being an advocate for food justice sounds good -- but can you actually explain what that means?
Food Studies: The nose knows
The latest scientific research on smell and taste inspires Erin to brew a beer that is savory, sweet, spicy, and cold.
Food Studies: Rethinking obesity, from Chris Christie to Catherine of Siena
A food studies student reads about the "fasting girls" of Victorian times, and rethinks the contemporary debate over morality and diet.
Food Studies: Can we prove Malthus wrong?
After a year of plant science studies, the agricultural landscapes of Laos are a call to revolution. Green revolution.
Food Studies: the science of cookie texture
Water activity and moisture migration sound complex, but make all the difference between chewy and crispy cookies.
Food Studies: future terroir
What can the taste of place mean in a country only three and half times bigger than Washington D.C.?