Sustainability and Health (FOOD-UE 1184)

The concept of sustainability is important in our current moment, yet we use the term in a variety of ways and via different frameworks of understanding. This course explores how we talk about and understand the concept of sustainability, including as environment and climate change, food production and consumption, and individual and community health. Students will examine the concept of sustainability through these different lenses, exploring the connections among them.

Food Studies (Undergraduate)
4 credits – 15 Weeks

Food and Nutrition Global Society (FOOD-UE 1180)

This course unites the liberal arts experience with a specialization in food and nutrition. It contains three areas of focus: food and nutrition history; ethical issues in food and nutrition; and emerging technologies as they related to food and nutrition.

Food Studies (Undergraduate)
4 credits – 15 Weeks

Sections (Spring 2024)


FOOD-UE 1180-000 (18285)
01/22/2024 – 05/06/2024 Mon
2:00 PM – 4:00 PM (Early afternoon)
at Washington Square
Instructed by

Food and the City (FOOD-UE 1050)

Food is all around us. It influences who we are and how we related to our surroundings. This course explores food in the city from multiple points of view. Students observe and analyze various aspects of food in the city, from personal experiences to large social issues such as gentrification and food insecurity, and examine the cultural, social, and political aspects of food systems. Students acquire familiarity with basic ethnographic skills and methods such as interviews, observations, visual ethnography, and virtual ethnography Liberal Arts Core/CORE Equivalent – satisfies the requirement for Society & Social Sciences.

Food Studies (Undergraduate)
4 credits – 14 Weeks

Sections (Fall 2024)


FOOD-UE 1050-000 (10588)
at Online
Instructed by Figueroa, Shayne

Introduction to Food History (FOOD-UE 1210)

Examination of food from historical and transnational perspectives. Topics considered are: the origins of agriculture, the phenomenon of famine, the co-evolution of world cuisines and civilizations, the international exchange and spread of foods and food technologies following 1492, issues of hunger and thirst, and the effects of the emergent global economy on food production, diets, and health. Liberal Arts Core/MAP Equivalent – satisfies the requirement for Cultures and Contexts

Food Studies (Undergraduate)
4 credits – 6 Weeks

From Polenta to Marinara: History of Italian Food (FOOD-UE 1052)

In this course we will cover the varieties of Italian food in their past and present forms. First, we will explore the history of food from past civilizations, leading up to World War I, just after the great immigration to the New World. Time periods examined will be ancient Rome, Medieval, Renaissance, Risorgimento, leading to the modern era. This course includes topics ranging from Pellegrino Artusi’s famous cookbook in the contest of Italian unification to the relationship between Italian Futurism and food. The second part of the course will introduce students to the regional diversity of Italian food using mediums such as TV, art, and film. We will examine the ways in which food shapes contemporary Italian society, from the more intimate family kitchen to the most elegant Italian restaurant in New York City.

Food Studies (Undergraduate)
4 credits – 14 Weeks

Sections (Fall 2024)


FOOD-UE 1052-000 (10587)
09/03/2024 – 12/12/2024 Tue,Thu
11:00 AM – 12:00 AM (Morning)
at Washington Square
Instructed by Scarcella Perino, Roberto