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Food Studies
Culinary Luminaries
This course is devoted to the life and work of distinguished culinary professionals of the recent past and the present who have changed the way we eat and drink. We examine the lives and legacies of food culture luminaries such as James Beard, Julia Child, Craig Claiborne, M.F.K. Fisher, and Robert Mondavi. Through audio visual material, readings, and discussion, their impact on American cuisine and the culinary arts...
  • Programs: Online Learning
  • Format: Online
  • Course Number: CRN 1961 - NFDS 0110 A
  • Smith, Andrew
Jun 03 - Aug 04
Online
Summer 2019
Zero Food Waste
Globally, around one-third of all food produced is lost or wasted along the food chain, while an estimated 740 million people around the world suffer from hunger and malnutrition. Corporate executives, environmentalists, governmental leaders, hunger organization leaders, foundation executives, educators, and foodies have all jumped on the food waste bandwagon. Despite rapid progress, questions remain. What are the ne...
  • Programs: Online Learning
  • Format: Online
  • Course Number: CRN 4904 - NFDS 0957 A
  • Smith, Andrew
Aug 26 - Sep 29
Online
Fall 2019
Food & Emerging Technologies
Artists, technologists, policymakers, architects, scientists, and designers all use technology to explore, expose, and ameliorate the workings of our anthropogenic food production and distribu- tion systems. Gain insight into who these innovators are and how they are attempting to influence our food system
  • Format: On Campus
  • Course Number: CRN 4007 - NFDS 0446 A
  • Bardin, Stefani
Aug 27 - Dec 10
On Campus
Tuesday
4:00 - 5:50 PM
Fall 2019
From Nuggets to Nourishment: Kids and Food
Why are our kids eating so poorly, and what can we—must we—do about it? Look at the complex web of factors that shape children’s food choices, from the way tastes develop in the womb to the content of school meals to the impact of U.S. farm policy on food prices and family meals.
  • Format: Online
  • Course Number: CRN 7287 - NFDS 0240 A
  • Figueroa, Shayne
Oct 07 - Dec 15
Online
Fall 2019
Culinary Luminaries
This course is devoted to the life and work of distinguished culinary professionals of the recent past and the present who have changed the way we eat and drink. We examine the lives and legacies of food culture luminaries such as James Beard, Julia Child, Craig Claiborne, M.F.K. Fisher, and Robert Mondavi. Through audio visual material, readings, and discussion, their impact on American cuisine and the culinary arts...
  • Format: Online
  • Course Number: CRN 1960 - NFDS 2110 A
  • Smith, Andrew
Jun 03 - Aug 04
Online
Summer 2019
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