Our highly diverse student population greatly enriches education and social experiences at NYU. Although most of our students come from the New York City area and the Northeast, many come from other parts of this country as well as other countries, such as Asia, Africa, Europe and Latin America. The great majority of our master's students study something other than nutrition or food as undergraduates and are here to change their careers. Many students have returned to school after years of working while others hold full-time or part-time jobs when enrolled in our programs.
Stacey Nield, current Graduate Food Studies student - Despite award-winning success managing public relations campaigns for the food industry, Stacey Nield felt something was lacking. “My job in food PR was great, but it was 90 percent PR and 10 percent food,” she explains. “I came to the NYU Food Studies program to gain the expertise and contacts I needed to break into food writing, where I could invert this ratio and spend 90 percent of my day talking about food.” Today, she does just that. Stacey is a food, wine, beer, and spirits writer and editor and has written for Food & Wine, Saveur, Men’s Journal and others. While Research Editor at Food & Wine, Stacey founded the magazine’s NYU Food Studies internship as a way to give other students a chance to break ! into th e business. Stacey is currently enrolled in Food Politics and Research Applications and is working on her first book proposal.
CityBites: The Big Apple is Always in Season
This food-based on-line magazine was created, written, and edited by NYU students for students everywhere. CityBites was conceptualized as the semester project for the Communications Workshop in Foods and Nutrition Spring 2005 taught by Corinne Trang, award-winning author of Authentic Vietnamese Cooking (1999), Essentials of Asian Cuisine (2003) and the upcoming The Asian Grill (2006). The lively and colorful Web-zine includes a listing of small eateries, market places, easy-to-do recipes, and much more, for those who want good food on a limited budget. Enjoy the Spring 2005 launch issue, courtesy of New York University’s Department of Nutrition, Food Studies, and Public Health.