Back to The New School

Find your courses

Filter by
Explore by:
  • Area of Study
  • Term
  • Programs
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, ...
Feb 07 - Apr 18
On Campus
Thursday
4:00 - 5:50 PM
Spring 2019
Food Fight! The Role of Food in Advocacy and Sociopolitical Communication
{ "courseDescription": "Hunger and food justice, health and obesity, locavorism, biotechnological influences, fair trade, ethical consumption, and sustainability are slowly starting to enter into the larger dialogue about food within the realms of contemporary media outlets. Students will examine and discuss different kinds of food and food advocacy content generators, while reflecting on how to create effective ...
Jan 23 - May 08
On Campus
Wednesday
4:00 - 5:50 PM
Spring 2019
Food and Media
Why is food so common in movies? Why have food movies become so popular in the past few decades? This course examines how food, its production, its consumption, and the socio-political issues related to it have been represented in movies. Students will specifically look at how films illustrate the relationship between food and culture, sex, fantasy and fear. Narrative, visual, and symbolic uses of food will be explor...
Jan 22 - May 07
On Campus
Tuesday
4:00 - 5:50 PM
Spring 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...
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.
Feb 05 - Apr 16
On Campus
Tuesday
6:00 - 7:50 PM
Spring 2019
More than a course.
A new kind of network.
Back to top