Building a “Web of Intrigue”: Teaching Food Studies

Pamela RunestadAllegheny College I presented a framework for building a Food Studies syllabus at the Umbra Institute in Perugia, Italy … More

Review: Introducing the Study of Food and Eating AND Food Studies

                Murcott, Anne. Introducing the Sociology of Food and Eating. Bloomsbury Academic. 2019. … More

A Food Anthropologist at the John Dewey Kitchen Institute

Rachel Black President, Society for the Anthropology of Food and Nutrition Connecticut College Last week, I had the opportunity to attend … More

Review: Teaching Food and Culture

Teaching Food and Culture. Edited by Candice Lowe Swift and Richard Wilk. Walnut Creek, California: Left Coast Press, Inc., 2015. … More

Integrating Natural Sciences, Social Sciences, and Humanities in the Food Systems Program at the University of Vermont

Today, we will hear from Dr. Amy Trubek, Associate Professor of Nutrition & Food Science in the College of Agriculture and … More

Harvest Festivals and Hot Dog Picnics: Dr. Maureen Costura Discusses Active Learning and Archaeology at the Culinary Institute of America

This month, we hear from Dr. Maureen Costura, Associate Professor at The Culinary Institute of America. She discusses teaching anthropology … More

Thinking, and doing: Willa Zhen on Teaching Anthropology of Food at the Culinary Institute of America

Lauren Moore University of Kentucky This month, we hear from Willa Zhen, Associate Professor at The Culinary Institute of America. She … More

“It completely changed my mindset” Clara Broomfield with a Student’s Perspective on the Course “Food and Culture”

Lauren Moore University of Kentucky Last week, we heard from Prof. Aimee Hosemann about her class “Food and Culture.” In … More

“You can’t talk about food without talking:” Aimee Hosemann with a Professor’s Perspective on the Course “Food and Culture”

Lauren Moore University of Kentucky This month, the Food Pedagogy Series is pleased to offer a special pair of interviews. … More

“It’s Kind of Cool to be a Turnip Expert”: Dr. Clare Sammells on Experiential Learning through Field Trips and Food Experts

Lauren Moore University of Kentucky For the May installment of the Food Pedagogy Interview Series, we hear from Dr. Clare … More