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Food Studies
The Sweet and the Bitter
While the liking for sweetness is undoubtedly evolutionary in origin, desserts and candies are purely cultural phenomena. From a biological standpoint, confectionary is frivolous, unnecessary, and even harmful in excess, yet that’s precisely what makes it interesting. The course examines the interplay of food, culture and society from multiple perspectives: as it relates to religion, rituals, class, gender, slavery, ...
  • Format: On Campus
  • Course Number: CRN 6352 - NFDS 0120 A
  • Krondl, Michael
Feb 07 - Apr 18
On Campus
Thursday
4:00 - 5:50 PM
Spring 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...
  • Programs: Online Learning
  • Format: Online
  • Course Number: CRN 1961 - NFDS 0110 A
  • Smith, Andrew
Jun 03 - Aug 04
Online
Summer 2019
The Sweet and the Bitter
While the liking for sweetness is undoubtedly evolutionary in origin, desserts and candies are purely cultural phenomena. This course examines the interplay of food, culture, and society from multiple perspectives, including religion and ritual, class and gender, the connection between elite tastes and global supply chains dependent on slavery, confectionery as art and as an industrial commodity, and the effects of a...
  • Format: On Campus
  • Course Number: CRN 6351 - NFDS 2120 A
  • Krondl, Michael
Feb 07 - Apr 18
On Campus
Thursday
4:00 - 5:50 PM
Spring 2019
NYC Eats: Food, people, places
This course examines the history of food in New York City, from the city’s early colonization to contemporary restaurant culture. We will explore issues of class, ethnicity, immigration, labor, technology, and culture, with a special focus on New York’s culinary pioneers from the Delmonico brothers to David Chang.
  • Format: On Campus
  • Course Number: CRN 4538 - NFDS 2906 A
  • Kaufman, Cathy
Feb 05 - Apr 16
On Campus
Tuesday
6:00 - 7:50 PM
Spring 2019
The Science of Food, Flavors, and Farming
This course is for food lovers who want to learn about the biology and chemistry that turn our daily meals into more than simple sustenance. We begin by studying the chemistry of food, including basic principles of food metabolism, food pathogens, food preservation, and the chemistry of cooking. We then explore the biology of taste and smell, the role played by genetics in producing distinct food experiences for diff...
  • Format: On Campus
  • Course Number: CRN 1725 - NFDS 3700 A
  • Ghatak, Ronita
Jan 28 - May 13
On Campus
Monday
4:00 - 5:50 PM
Spring 2019
More than a course.
A new kind of network.
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