Who We Are
Food Studies at NYU is one of the first master’s degree programs in the U.S. devoted to food scholarship. In doing so, in 1996, our department formalized an emerging field as a state-accredited academic entity.
Employing approaches from the humanities and social sciences, the program prepares students to analyze the current American food system, its global connections, and local alternatives. The program examines cultural, political, economic, environmental, and geographic approaches to food within local, urban and global contexts. Our mission is to examine the ways in which individuals, communities, and societies produce, distribute, and consume food. Cities at the center of flows of people, commodities, produce, and media products, are the prime focus of our investigations.
Our program includes two concentrations encompassing 40 credits of core, specialization, practical experience, and research courses.
- Food Culture examines the social, economic, cultural, and psychological factors that have influenced food consumption practices and patterns. Students research historical, sociological and anthropological aspects of food.
- Food Systems explores food systems, tracing commodities and agricultural concerns from production through consumption. It emphasizes international, national, and local food systems where students explore environmental, ethical, and economic factors in food production and distribution.
Why NYU Food Studies?
- Learn from the best. Our faculty, prominent leaders in their field, teach and mentor students, while actively conduct research to stay engaged.
- Get insider access. Upon enrolling, students study with food professionals who serve as adjuncts and guest lecturers and are welcomed by food production companies, non-profit food organizations, publishers, public relations and marketing firms, magazines, food distributors, food producers and educational institutions.
- Be challenged. Students learn experientially, taking core and specialization courses, as well as interdisciplinary electives within the Steinhardt School of Culture, Education, and Human Development, Stern School of Business, Wagner School of Public Service, Graduate School of Arts and Sciences, or Tisch School of the Arts.
- Get ahead. We help students find internships in an array of potential employment sites and place them in positions where they can develop new skills and collaborate with potential employers.
- Gain practical skills. The program places an emphasis on the development of critical thinking and research which prepares students for situations they will encounter in the profession.
Upon completion of our program, students will be able to:
- Apply an interdisciplinary approach to the study of food through the lenses of culture, history, politics and economics.
- Possess the knowledge and skill to discuss with fluency issues related to food sovereignty, sustainability, ethics and culture.
- Assess policies that shape the food landscape, addressing questions of equity and preserving cultural values.
- Launch and develop careers in policy; advocacy; media, social, and cultural analysis; academia; business and social entrepreneurship; and research.