Food Studies Minor | Bachelor's Program for Adults and Transfers
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Food Studies Minor

  • The minor in Food Studies allows students to supplement their main area of study with a theoretical and practical understanding of food systems and food systems design. The minor builds basic understanding of culinary, political, social, managerial and agricultural issues in relation to food and urban sustainability.

    Students interested in a minor can simulate a worksheet that accounts for courses already completed and in progress using the "What If" feature in Degree Works.

    Course availability may vary from semester to semester. Some courses may be in development and offered at a later time. Students seeking to pursue alternative coursework to fulfill the minor should consult with their advisors.

    Eligibility

    Minors are available to undergraduate students across The New School except those students at Lang and the Bachelors Program for Adults and Transfer Students who are completing a self-designed BA or BS in Liberal Arts, who are not permitted to declare minors. For students at Lang or the Bachelors Program for Adults and Transfer Students interested in pursuing a deeper study of this subject area, opportunities are available through the self-designed major in Liberal Arts. To explore this, contact an academic advisor or read more information about self-designed options for Lang or the Bachelors Program for Adults and Transfer Students.

    Learning Outcomes

    A student who has completed this minor should be able to demonstrate:

    • Knowledge of the complex network of issues around food and food systems, particularly in an urban environment.
    • An understanding of the historical, political, cultural, environmental, and economic structures influencing food and food systems.
    • An understanding of global systems and the ability to think critically and creatively about these systems, and problem-solve with an entrepreneurial approach.
    • The ability to incorporate his/her skills and knowledge of food systems with other areas of interest such as design, writing, management and media.
    • The ability to work collaboratively or individually with different stake holders to address issues that intersect academia, business, and the nonprofit sector.
    • In-depth knowledge of a particular area of food and food systems, e.g., food health and the environment, in the student's chosen concentration.

    Curriculum

    Subject Area Sample Courses Requirements
    Introductory Courses NFDS 2050 Food, Culture, and Society Introduction to Food Studies

    Food Culture, Media and Communication Concentration
    NFDS 2101 American Culinary History From the Erie Canal to the Food Network
    NFDS 2615 The Language of Food

    Food Health, Science and the Environment
    NFDS 2720 Food and the Human Body
    NFDS 2750 Molecular Gastronomy

    Food Policy and Politics
    NFDS 2001 Contemporary Food Controversies
    NFDS 2121 The Global Food System
    6 credits

    Students must also select one introductory course chosen from one of the food studies concentrations.

    Students are expected to follow the course curriculum of their chosen concentration.
    Elective Courses Food Culture, Media and Communication Concentration
    NFDS 2102 Drinking History
    NFDS 3400 Food and Culture In the Mediterranean
    NFDS 2110 Culinary Luminaries A Celebration of Those Who have Changed the Way We Eat
    NFDS 2120 The Sweet and the Bitter A Historical Perspective on Sugar in Culture and Society
    NFDS 2625 Food and Media
    NFDS 2904 Food and New York City Provisioning the City From Orchards to DIY
    NFDS 2905 Food and New York City Feeding the City From Streetcarts to Whole Foods
    NFDS 2906 Food and New York City Entertaining the City From Oyster Houses to Trendy Restaurants
    NFDS 2950 Food TV From Julia Child to Top Chef
    NFDS 2952 Jewish Food through Song and Film
    NFDS 3110 Cultural History of Nutrition and Dieting
    NFDS 3300 Food Fights! Food in Advocacy and Socio-Political Communication
    NFDS 3401 Eating Identities Food, Gender and Race in Media
    NFDS 3505 Food and the Senses an Exploration of Embodied Knowledge
    NFDS 3615 Feast Your Eyes Food and Film
    NFDS 3601 Professional Food Writing
    PLDS 3337 Food and Art
    NWRW 3346 Food Narratives

    Food Health, Science and the Environment
    NFDS 2400 From Nuggets to Nourishment Kids and Food
    NFDS 3101 History of American Farming and Agricultural Production
    NFDS 3203 Alternative Food Networks
    NFDS 3210 Global Food Crisis
    NFDS 3300 Food Fights! Food in Advocacy and Socio-Political Communication
    NFDS 3220 Food Environments, Health, and Social Justice
    NFDS 3700 The Science of Food, Flavor and Farming
    NFDS 3720 Urban Agriculture and Food Justice
    NFDS 4375 Food, Tourism, and Sustainable Development
    NFDS 4715 Food and the Environment
    UENV4520 Urban Food Systems

    Food Policy and Politics
    LHIS 2122 Food and Power in US History
    NFDS 3201 Food Policy for the Local Food Revolution
    NFDS 3203 Alternative Food Networks
    NFDS 3210 Global Food Crisis
    NFDS 3220 Food Environments, Health, and Social Justice
    NFDS 3255 Social Justice in the Food System
    NFDS 3260 Food, Global Trade and Development
    NFDS 3300 Food Fights! Food in Advocacy and Socio-Political Communication
    NFDS 3410 Food and Migrations
    NFDS 4200 New Frontiers in Food Systems Resilience
    UENV 4520 Urban Food Systems
    UENV 4703 Social Justice in Food Systems
    12 Credits

    Building on the introductory course taken toward the core, students must complete 12 additional credits in their chosen concentration.

    Students must earn a grade of C or higher in all courses taken for the minor.

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