MA Food Studies candidate Collier Lumpkin took part as a presenter on the panel discussion “Feminist Foodways” at the Southern Foodways Alliance conference held at the University of Mississippi September 11-12, 2017.
The Center for Food Studies is pleased to welcome Elizabeth Goldstein, certified dietician nutritionist with an MSc in Clinical Nutrition from New York University, author of numerous articles on Nutrition and Wellness and lecturer on current developments in nutrition and their applications in pra
Brian Daniels, an adjunct professor on the Sustainable Cultural Heritage M.A., was recently called to give evidence on June 23rd, 2017 to the House Banking Committee, which is the committee of the US House of Representatives that oversees the financial services industry.
The sixth annual London Conference in Critical Thought (LCCT), hosted by the School of Law and Social Sciences at London South Bank University, will offer a space for an interdisciplinary exchange of ideas for scholars who work with critical traditions and concerns.
As one of the first four graduate students at the American University of Rome, I, along with my peers, had the privilege of discovering the nature of the Sustainable Cultural Heritage program as it happened.
On Tuesday, March 1st, Professor Peter Struck, Associate Professor of Classical Studies at of the University Pennsylvania presented a lecture entitled “Penelope’s Dream: Homer’s Odyssey and the Language of Divine Signs”.
The Food Studies Master’s Program welcomed two officials from Bioversity International, Senior Scientist, Danny Hunter, and Director of Strategic Partnerships and External Engagement, Richard China, on Monday September 5th.