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About the Food Studies Program
Food Studies offers a bachelor of science (B.S.) and minor in Food Studies. Students learn about the Food industry in areas including food science, organic production, local food movement, genetic modification of food and nanotechnology and food access in the U.S.
The Right to Food: Power, Policy and Politics in the 21st Century
Syracuse University food studies faculty and students traveled to the University of Vermont to attend the 2015 UVM Food Systems Summit June 16-17. It is an annual event drawing scholars, practitioners, and food systems leaders to engage in dialogue on the pressing food systems issues facing our world. On June 17, Professor of Food Studies, Dr. Anne Bellows, participated on the Geopolitical Context panel on the topic of, Gender, Nutrition, and the Human Right to Adequate Food: Toward an Inclusive Framework. Professor Bellows will release a book by that same title with colleagues this fall, exploring the status of women and girls specific to food security. In the photo above: Lindsay De May (SU Falk, Food Studies undergraduate program), Smita Narula (Summit Keynote speaker, Attorney, Roosevelt House Public Policy Institute, Hunter College), Anne Bellows (SU Falk, Professor Food Studies), Will Cecio (SU Falk, Food Studies undergraduate program).
New book explores human right to adequate food, nutrition
This fall, a book edited by professor of food studies, Anne C. Bellows, Ph.D., will be released. Gender, Nutrition and the Human Right to Adequate Food: Toward an Inclusive Framework (Routledge Taylor & Francis Group) explores the status of women and girls specific to food security and how it impacts overall hunger and malnutrition.
FST 402 students, Professor Weissman honored with 2015 Chancellor's Award for Public Engagement & Scholarship
Students in assistant professor of food studies, Dr. Evan Weissman's FST 402—Feeding the City course, were recognized with a 2015 Chancellor's Awards for Public Engagement and Scholarship during a ceremony April 22. The Chancellor's Awards for Public Engagement and Scholarship are given each year to Syracuse University students and groups who exemplify the highest ideal of sustained, quality engagement with citizens in our community.
Food Studies program co-sponsors Food Chains: A Revolution in America's Fields
In April, the Food Studies program co-sponsored a screening of the documentary, Food Chains: A Revolution in America's Fields with The Labor Studies Working Group (an interdisciplinary group of scholars from across campus) and the Workers Center of Central New York, to highlight labor issues in the food system.
Food Studies assistant professor Evan Weissman receives 2015 Meredith Teaching Recognition Award
In recognition of teaching excellence, Evan Weissman, Ph.D., assistant professor of food studies, was honored with the 2015 Teaching Recognition Award as part of the Laura J. and L. Douglas Meredith Professorship Program. Awards will be presented during a ceremony on April 13.
FST 300 students host luau as part of hands-on workshop
Sixteen students in Chef Chris Uyehara's Pacific Island Fusion Cuisine hosted a luau on April 19 during a course-required workshop at the Lyman Hall Café and teaching kitchens. "Students learn about this culture by preparing and eating its foods," Uyehara notes. During the course, students learn from Uyehara and from one another. At the end of each prepared meal, the students and instructor share it together. "It is the best way to learn about community and how to teach the next generation," says Uyehara.
Seth Goldman, co-founder and TeaEO of Honest Tea, visits Falk College April 13
The Food Studies program, along with Falk College, welcomed Seth Goldman, co-founder and TeaEO of Honest Tea, for the 2015 Christy Lecture Series in Nutrition on April 13. His presentation was entitled, "Scaling an Authentic Brand While Keeping it Honest." The audience of students, faculty and staff attending the presentation received a sample of Honest Tea. Students also received a complimentary copy of Goldman’s book, "Mission in a Bottle: The Honest Guide to Doing Business Differently—and Succeeding," an accessible business book told in comic form that presents the story of how the co-founders of Honest Tea built their mission-driven business.
Food studies learning assistant returns as suite chef at 2015 Master’s Golf Tournament
Food studies learning assistant and Syracuse University graduate student, Cody Allen Dedischew, was the suite chef for the UPS and Rolex suites during the 2015 Master’s Golf Tournament at Augusta National Golf Club. In his senior year of college at Johnson and Wales University, he had the opportunity to go with a group of students to work the Masters.
Food studies, nutrition faculty, students participated in NYC James Beard Empire Feast
Falk College food studies chef instructor, Mary Kiernan, cooked for and participated in the James Beard Empire State Feast Event on Feb. 27 at the James Beard House in NYC. Assisting her and the other team chefs were Falk nutrition students, Rachel Johnson and Kaylah Wicks. The Beard Foundation offers events to educate, inspire, entertain, and foster an appreciation of American cuisine. Preparation for the event included recent test run-throughs at Syracuse University’s Falk College teaching kitchens.
Food Studies Students Work with International Chefs to Expand Cultural Competencies, Give Back to Local Community
Falk College food studies students, led by assistant professor Evan Weissman, recently hosted chefs from Burma, Eritrea, Japan, South Sudan, and Somalia in the Falk College teaching kitchens in preparation for a recent My Lucky Tummy community dinner, which celebrates the local refugee and new American communities in Syracuse through food.
WCNY-TV explores community gardens in Syracuse with food studies professor Evan Weissman
In December, WCNY-TV’s “Cycle of Health” show featured assistant professor of food studies, Evan Weissman, an exploration of the history and growth of community gardens in Syracuse, as well as across New York State. A growing interest in where food comes from and how to cook it, along with many other factors, has spurred urban garden movements locally. Some local community gardens date back 20 years, and many new ones are sprouting up today. Watch the segment entitled, ‘Urban Roots’ with Professor Weissman
Falk College offers major, minor in food studies
Falk College offers a bachelor of science degree in food studies as well as an undergraduate minor in it. Both programs are currently accepting students. The B.S in food studies takes a multilevel, holistic approach to food—from production through consumption. In addition to its core program, the curriculum offers two concentrations: 1) Food Politics and Governance; and; 2) Community Food Systems and Gastronomy. The 120-credit major includes five areas of study: Falk College requirements, a liberal arts core, a food studies core, a food studies area of concentration, and electives.
The Falk College's Food Studies minor is an interdisciplinary approach to examining U.S. and global food systems from production through consumption using a multi-level and holistic approach. Students take courses covering production, consumption, distribution, gastronomy, and food policy. The minor in Food Studies requires completion of six courses, two that are mandatory and four electives. For more specific information on declaring the minor, contact Evan Weissman, Ph.D. Food Studies minor coordinator, 443-4295 or e-mail firstname.lastname@example.org.
Course spotlight: FST 300--Farm to Fork
In the Farm to Fork course, students explore key features of the food system, from farm to fork. Using both in-class learning and hands-on engagement students will interrogate industrial food and develop a better understanding and appreciation of efforts to build community-based food systems. The class includes a cooking laboratory where students learn basic culinary skills. Students also participate in a variety of field trips.
Food studies professor Evan Weissman cultivates food justice
Syracuse Grows recently celebrated another successful growing season and hosted its first-ever Farm-to-Table Benefit dinner. Funds raised at the event will support the Syracuse Grows network of community gardens and farms and also contribute to its annual resource drive in the spring. Syracuse Grows is a grassroots coalition of individuals, gardens, and community collaborators working to cultivate a just foodscape in the city of Syracuse. The group provides advocacy, programming, education, and resources to support food justice and community development through community gardening and urban agriculture.
Falk Professor to Study Anaerobic Digesters for Small-scale Dairy Farms
Falk College professor of Food Studies, Rick Welsh, and Stefan Grimberg and Shane Rogers, two environmental engineers from Clarkson University, have received a competitive grant from the U.S. Department of Agriculture's National Institute for Food and Agriculture to develop educational and outreach materials related to smaller-scale anaerobic digesters.
In the U.S., anaerobic digesters have been seen as larger farm technologies since the more manure produced on a farm, the greater the amount of biogas produced too. This biogas is captured and burned to produce heat that can be used to keep parlors warm or to produce steam to turn a turbine and produce electricity. Excess electricity can be sold.
Falk students, faculty advocate for women's human rights to adequate food, nutrition at United Nations meetings
Students in the Falk College’s new graduate course, FST 700—Gender, Food, and Rights attended the United Nations’ (UN) annual Committee on the Status of Women (CSW) meetings over Spring Break. Led by food studies professor, Anne Bellows, three students, Melanie Shaffer-Cutillo, Karen Cordano, and Stacia Martelli canvassed official meetings on issues related to women’s human right to adequate food and nutrition as official delegates of the non-governmental organization, Food First Information Action Network (FIAN) International. Bellows is an editorial board member and contributor to the FIAN worldwide publication, “The Right to Food and Nutrition Watch.”
The Gender, Food and Rights course the students are enrolled in advances inquiry introduced in another Falk food studies course, FST 403/603—Right to Food and Nutrition and foregrounds a focus on the relationship between the human right to adequate food and nutrition and women’s rights. The class operates from an investigation into the question, when so many call for the inclusion of women into food and nutrition programs and policy making, why do women and girls continue to experience hunger and malnutrition at greater rates than do men across diverse demographic groups experiencing right to food violations?
Kimberly Johnson authors chapter exploring trans fat social policy, environmental externalities
Senior part-time instructor, Kimberly Johnson, has authored a chapter in the publication, Environmental Policy is Social Policy-Social Policy is Environmental Policy: Toward Sustainability Policy. The chapter is entitled, “Living Off the Fat of Another Land: Trans Fat Social Policy andEnvironmental Externalities,” and explores efforts in replacing trans fatty acids (TFAs) in the food supply while looking more broadly at the intersection of food, health, and environmental policy.
Summer Campus Days for High School Students
The Syracuse University Office of Admissions is hosting Summer Campus Days for prospective undergraduate students.
|Dates: || July 24th, 31st|
August 7th, 14th
BMW Child Development Lab School now accepting applications for 2015-16 academic year
Spaces are available in the toddler and preschool classrooms.