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

ASFS Pedagogy Award

In a recent post, we reminded you of deadlines for various awards from the Association for the Study of Food … More

American Food

There is a lot of innovative teaching being done in food studies and we like to feature it here whenever … More

Teaching Food with Photos: High Point Food Anthropology

After a long hiatus, we return with the next installment in our Food Pedagogy Interview Series. We hear from Dr. … 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

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

New Book: Teaching Food and Culture

Here at SAFN we seem to be in the midst of a great rethinking of the ways in which we … 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