The Food Studies program at The New School draws on a range of disciplines to explore the connections between food and the environment, politics, history, and culture. Our faculty of culinary historians, policy activists, entrepreneurs, and scientists provide students with the theoretical and practical tools they need to engage in the burgeoning conversation about food production, distribution, quality, and taste, and to effect positive change in their own food environments.
Each term, we offer full-semester undergraduate and continuing education courses on culinary history, food policy, the food business, food and health, and food and culture. In addition, we offer one-day workshops for current and aspiring food professionals and a series of public events, panel discussions, and readings. Send us your email address to subscribe to our newsletter. View webcasts of recent Food Studies events and other public programs at the university.
– Fabio Parasecoli, Coordinator of Food Studies
Take a Food Studies course this fall.
Summer Panel Discussion
Clementine Paddleford: America’s First Food Journalist
Wednesday, June 23, 2010 6:00 p.m.
Clementine Paddleford was the first American journalist to take food seriously. In her legendary columns for the New York Herald Tribune and This Week magazine, she pioneered a smart, sassy reporting style that managed to elevate food writing from the dull formulas of home economists to must-read material.