Courses

This course is an interdisciplinary and intercultural examination of human communication through food in Ireland. Explores the social, economic, political, and cultural ramifications of food production and consumption. Students will have a unique opportunity to explore various local, regional and transnational, and food rituals.

• Department: Nutrition and Food Studies

This course explores how food traditions and heritage are identified, supported, and
promoted at national and global levels, and examines their role and functions in Spaniards’ everyday life. Through visits to markets, bakeries, wholesale and retail outlets, tapas and wine bars, restaurants, and menu del día eateries we examine how tradition and heritage are brought into the 21st century in public spaces that are also symbolic for local and national identities. Food professionals and experts, designers and scholars help us understand the dynamics of this unique country.

• Department: Nutrition and Food Studies

This master's level course explores the food and foodways of the culturally and historically rich culinary landscape of Mexico. In the city of Puebla, which is considered to be the birthplace of modern Mexican cusine, students will be fully immersed in traditional Mexican culinary and nutritional practices though classroom instruction, guest, lectures, cooking classes, and a wide variety of field trips to markets, local farms, restaurants, and production sites.

• Department: Nutrition and Food Studies

We explore the performance of French identity through the lens of food to unpack how gender, race, socioeconomic status, and immigration clash with the espoused French national ideal of “Liberté, Egalité, Fraternité”. Through visits to markets, restaurants, bakeries, wholesale and retail outlets, farms, and cooperatives, we explore the material culture that makes possible acquiescence and resistance to these ideas of identity and ultimately will discover the limits and possibilities implicit in our own personal ideals.

• Department: Nutrition and Food Studies

This course delves into the intersection of food, art, and ethics, exploring how art
can challenge and expand our understanding of ethical issues related to food. Examining a diverse array of artistic expressions reveals how artists use food to encourage, critique, or re-imagine existing power structures and social, economic, environmental, and political dynamics. We critically explore how art can shape belief systems, values, and actions, and offer creative possibilities of how people might live.

• Department: Nutrition and Food Studies

This course is an interdisciplinary and intercultural examination of human communication through food in Shanghai. Explores the social, economic, political, and cultural ramifications of food production and consumption. Students will have a unique opportunity to explore various local, regional and transnational, and food rituals.

• Department: Nutrition and Food Studies

Improving food access in underserved communities is a key focus of healthy food
policy. Building on the foundation of the core course Food Policy, this course is a deep study of two to three existing food policies. Students will learn how the policies were created, how they were implemented, and the intended goals of the policies. We engage in critical analysis of the consequences.
effectiveness of policies through a careful examination of the peer reviewed research that
assesses whether the intended goals were achieved and whether there were any unintended

• Department: Nutrition and Food Studies

It should be noted that independent study requires a minimum of 45 hours of work per point. Independent study cannot be applied to the established professional education sequence in teaching curricula. Each departmental program has established its own maximum credit allowance for independent study. This information may be obtained from the student's department. Prior to registering for independent study, each student should obtain an Independent Study approval from the adviser.

• Department: Nutrition and Food Studies

Using an intersectional lens, this course explores the contemporary legacy of
structural racism on the food system and food culture in the United States. Students will learn strategies for promoting racial justice and equity, then use this knowledge to analyze and address real-world issues in their food studies interest areas. By the end of this course, students will be he knowledge and tools to advocate for, develop, and implement racial equity initiatives in the field of food studies.

• Department: Nutrition and Food Studies

This course examines the corpus of literature that uses social network theory to
describe the evolution of taste. Social networks consist of groups of people who are connected through socially meaningful exchanges. Studies based on social networks examine how groups of people interact, including creation of social capital as well as the exclusion of some individuals.

• Department: Nutrition and Food Studies

This course provides a practical introduction to urban agriculture. Students learn horticultural skills at the NYU Urban Farm Lab. Students learn about biological processes and how they fit together in a system. Through visits to other sites around the city, students are exposed to various strategies for practicing urban horticulture. Additionally, we engage with greater themes found within urban agriculture such as entrepreneurship, food justice, individual and group sustenance, cultural enactments of identity, community building, and education.

• Department: Nutrition and Food Studies

New York State's 2021 passage of the Marijuana Regulation and Taxation Act
outlined a comprehensive regulatory structure to oversee the licensure, cultivation, production, distribution, sale, and taxation of medical, adult-use, and cannabinoid hemp. Drawing on the experience of other states, New York sought to establish a legal cannabis industry that promoted social justice, public health, and economic development for all New Yorkers. This course examines the implementation of the law, which has been slow and riddled with challenges, and market development.

• Department: Nutrition and Food Studies

This course examines the food landscape of New York City. In doing so, it explores
the local landscape for buying food, the different paths food takes to reach city residents, and disparities in food access across the five boroughs. New York City's local food environment includes a mixture of supermarket chains, bodegas and corner stores, and many farmers markets. The city is surrounded by productive and fertile farmland in the Hudson Valley and New Jersey. The final defining part of the local food landscape is the wholesale market, Hunts Point.

• Department: Nutrition and Food Studies

Studying in Washington DC, we undertake a deep study of sustainable and organic agricultural policy, by examining research, advocacy and policymaking. Relying on the expertise of locally based scholars, researchers and advocates, the course will consist of lectures, panel discussions, QandA sessions with experts, and site visits to better understand how these three key components interact. The final part of the course is civic engagement, where students meet their elected officials to advocate their positions related to federal agricultural policy.

• Department: Nutrition and Food Studies

This course examines the organic food system from multiple angles, starting with the
historical evolution of organic food and agriculture. Specific aspects studied may include how organic certification works, biodiversity in the organic system, organic’s potential for climate change mitigation, the political economy of the US organic regulation, and international trade of organic products. Students analyze current debates, such as how regenerative agriculture fits into the organic landscape and how to improve organic integrity along the supply chain.

• Department: Nutrition and Food Studies

The consequences of agricultural exceptionalism, migration laws, income
inequality, and climate change reverberate throughout the food system. This course examines the interplay among these factors, identifying how they lead to disproportionate impacts on vulnerable groups (for example, farmworkers). Students will analyze the successes and failures of policy to reduce the inequities.

• Department: Nutrition and Food Studies

This course introduces students to the concepts, frameworks & models to systematically build successful, socially-conscious businesses that are both sustainable & public health-driven. Topics will include how to 1) identify & analyze need-gaps, 2) develop a sustainable-food business concept, 3) identify a profitable niche in the global, social-justice oriented market, & 4) raise capital in innovative ways. The course will also provide access to domain-specific resources including key industry participants, industry experts & research partners.

• Department: Nutrition and Food Studies

Students harness the power of storytelling by using data visualizations to bring their
stories to life. Storytelling is both an art and a skill, especially when it comes to data
visualization. This course provides students with the expertise needed to create an engaging, informative, compelling story. Students create a story that is grounded in food studies; learn basic data handling skills, including how to assess data quality, and interpreting basic metrics. Students learn the techniques of visualization design. In a final project, students use their knowledge to produce a data visualization that tells a story of their choice.

• Department: Nutrition and Food Studies

Urban policy makers embrace local food systems as a solution to a myriad of urban problems, including lack of green space and a dearth of healthy food availability. At the local and state levels, policies are often based on visions of how food might be grown in a city without considering logistic feasibility or economic viability. This course probes the practical implications of growing food within urban environments.

• Department: Nutrition and Food Studies

Introduction to foods from various nationality groups through lectures, demonstrations, and field trips.

• Department: Nutrition and Food Studies