More Recent Stories
Nutrition and Food Studies, March 21st Feast and Famine Lecture with Lily Kelting. Lily Kelting, a professor of Literary and Cultural Studies at FLAME University in Pune, India, spoke about the resurgence of interest in a group of grains called millets in India and abroad.
Collaborative Communicative Sciences and Disorders (CSD) and Nutrition and Food Studies (NUTR) course brings on-campus and online students together for Iron Chef-style final project.
Faculty will support the development of interdisciplinary research and educational initiatives to improve the health and well-being of the oldest segment of our human population.
Get a behind-the-scenes look at Professor of Food Studies Fabio Parasecoli's course entitled Food in the Arts: Design, where students consider how design influences the food system.
As the COVID-19 pandemic took hold, Leah joined a mutual aid group in Queens and began organizing mobile food pantries that have since grown to serve 150–200 people weekly. “It’s really simple: anyone who shows up can get food.”
Paulette Goddard Professor Emerita Marion Nestle Discusses New Book on Food Politics: "Let's Ask Marion"
In honor of the release of "Let’s Ask Marion: What You Need to Know about the Politics of Food, Nutrition, and Health," Dr. Nestle participated in a Q&A exploring the social, political, and economic issues impacting our nation’s food systems and culture.
New Cookbook from Nutrition and Art Therapy Students Encourages Families to Get Creative in the Kitchen
"Creative Kitchen," a joint project created by Art Therapy and Nutrition and Dietetics students, combines healthy, low-cost recipes with arts-based activities to bring families together during this time of crisis.