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:
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.
Is there a science to how cheese tastes, and if so, can it be used to help artisanal food-producers?
After living all over the world, Chi-Hoon Kim has found a home in Indiana, studying how food expresses national identities.
Anna has found a way to combine a love of food with a history of science degree, thanks to the legendary canned meat.
Being an advocate for food justice sounds good -- but can you actually explain what that means?
The latest scientific research on smell and taste inspires Erin to brew a beer that is savory, sweet, spicy, and cold.
A food studies student reads about the "fasting girls" of Victorian times, and rethinks the contemporary debate over morality and diet.
After a year of plant science studies, the agricultural landscapes of Laos are a call to revolution. Green revolution.
Water activity and moisture migration sound complex, but make all the difference between chewy and crispy cookies.