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Food Studies
16 Search Results
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 5067 - NFDS 0120 A
  • Krondl, Michael
Jan 23 - May 07
On Campus
Thursday
4:00 - 5:50 PM
Spring 2020
{ "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 ...
  • Format: On Campus
  • Course Number: CRN 3747 - NFDS 0301 A
  • Bardin, Stefani
Jan 22 - May 06
On Campus
Wednesday
4:00 - 5:50 PM
Spring 2020
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...
  • Format: On Campus
  • Course Number: CRN 5218 - NFDS 0615 A
  • Wist, Allison
Jan 22 - May 06
On Campus
Wednesday
6:00 - 7:50 PM
Spring 2020
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 1779 - NFDS 0110 A
  • Smith, Andrew
Jun 01 - Aug 02
Online
Summer 2020
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.
  • Programs: Online Learning
  • Format: Online
  • Course Number: CRN 3748 - NFDS 2906 A
  • Kaufman, Cathy
Feb 03 - Apr 19
Online
Spring 2020
More than a course.
A new kind of network.
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