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Professor Gaia Cottino, instructor of the course "Cultural and Social Dimensions of Food and Eating" will guest edit, together with Dr.
Lexi Mestas (MA Food Studies, 2018) has informed us about the official launch of the e-cookbook titled “SHELF: Stable & Staples” to benefit the World Central Kitchen (WCK).
Prof. Emily Pierini has been a much-valued colleague teaching research methodology to grad students in the Food Studies and Sustainable Cultural Heritage programs since 2014.
Here's the video of the proceedings.
The economic downturn that is causing disruption the world over has brought with it uncertainty for many – not least those who, as lockdowns came into force around the world, were seeking employment or a career change.
An ethnographic and literary homage to a unique plant from a unique part of Ethiopia. Dr.
With Rome under lockdown, the Food Studies program turned to technology so that an important seminar could go ahead, with students tuning in remotely to listen to Dr. Francesco Branca.
The IPC is a platform for small producers to collaborate on key issues such as land rights, resources, biodiversity, climate change, and the human right to food.