Department of Nutrition, Food Studies, and Public Health

Food Studies

The doctoral program in Food Studies offers an interdisciplinary approach to the study of food in its historical and cultural dimensions. Employing methods from the humanities and social sciences (archival, ethnographic, survey, oral history, statistics, and semiotics), the program prepares students for teaching and research at the university level, as well as in institutions outside academia. In consultation with an advisor and a doctoral committee, students tailor their curriculum to a particular research interest, as well as develop their course of study and their dissertation research.

Current research focuses on themes such as:

For further information, contact:

Carolyn Dimitri
Associate Professor, Food Studies &
Director, PhD Program