Look around New York City, and you will see hundreds of this town's young, hip denizens picking up a bundle of organic kale at their local farmers' markets while chatting about their rooftop bee-keeping operations or basement brewing ventures. And many of those people are taking their hobbies one step further by enrolling in Food Studies programs so that they can dive into these topics in the classroom and expand their investigations of food systems and agriculture.
via Marion Nestle
Marion Nestle, along with food consultant Clark Wolf, jump-started the Food Studies program at New York University in 1996, and at the time, cookbook author Paula Wolfert told The New York Times, "I don't think a course at NYU is going to make any difference" in raising the public awareness of food's complex contributions to culture, society, and personal nutrition. How wrong she was. Since then, the world of food education has expanded furiously, fueled by young America's invigorated interest in food.More »