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
  Boston UniversityLatest: The nose knows
• Jake Lahne
  University of VermontLatestt: 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
  Rutgers UniversityLatest: 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