The minor in Food Studies is unique to Long Island and one of few in the New York metropolitan area. Food Studies is about more than food. It is about culture, human rights, race and class. It is about business, labor and international relations. Food Studies is also about science, sustainability, and health - what is good for the environment and for our bodies.
Why Food Studies?
Food Studies is an emerging and exciting field that is directly applicable to many academic and professional endeavors and occupations.
Food Studies courses raise a range of questions, such as:
What are the ethics of food production and eating?
What are the causes and responses to obesity, hunger, and food insecurity?
How do different food production systems impact the environment?
What is the relationship between food and inequality?
How do different cultural eating practices influence nutrition and diet?
How does government policy shape food practices?
How can food open a window to large-scale historical and geographical processes, such as globalization?
What can iconic representations of food in writing and film teach us about colonialism, race and gender?
More about the minor
A minor in Food Studies would complement a number of different majors, including anthropology, biology, business, communications, community health, economics, English, environmental resources, global studies, Italian Studies, journalism, Latin America and Caribbean Studies, philosophy, sociology, and sustainability, among other areas of study.
Sharryn M. Kasmir, PhD
Professor and Chair, Department of Anthropology
Room 200E Davison Hall, South Campus