Food Studies

What impact does food have on the environment? How does food production contribute to systemic oppression? How is food tied to identity, authentic heritage and invented traditions?

Food Studies is a growing and inherently interdisciplinary field that examines the relationship between food and all aspects of the human experience, locally and globally, including culture and society, science, politics, history and business.

With this minor, students are inspired to both think critically and actively engage in aspects of food production, food sustainability, and food security through integrative studies in the liberal arts, natural and physical sciences, and business and management. Through experiential learning projects, students cultivate the understanding and technical skills relevant to scientific and business aspects of the food industry with consideration to the historical, political, and social constructions and inequities of the domestic and global food systems.

This interdisciplinary Minor requires five courses, including one course from each area of study below and one additional elective from any course below, as well as one internship INT 1010 (to be approved by a coordinator of the Food Studies minor).

Business & Management
MGMT1101 Introduction to Business
MGMT2410 Entrepreneurship and Business Management 

Humanities
HISTTBD History of Fermentation
HIST3412  Immigrant Kitchens 

Natural Sciences
BIOL1215 Intro to Nutrition or BIOL2113 Human Nutrition
CHEM2106 or CHEM2116 Chemistry of Brewing
PHYS2410 Indonesia: Sustainability Science 

Social Sciences
POLSC2705/SOC2705 Sustainable Development
POLSC2801 Food Policy & Social Justice

On completion of the Food Studies minor, students will learn:

  • The historical processes that influence culinary traditions and social frameworks, health systems, as well as the economic and political interests as they relate to food consumption and production.
  • How the political environments in the national and international arenas impact inequities in the food system, such as food insecurity, mal- and under-nourishment, labor in the food system, and the undermining of food sovereignty.
  • The sustainability of food systems.
  • The materials aspect of food such as the science of nutrition, agriculture, and food and beverage production.
  • Exposure to core skills that will support food-related business and program management.
  • The social, economic, institutional, and technological challenges and opportunities that exist for food-related businesses and social entrepreneurs.

Explore Emmanuel

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Gianna Kittle '20: Advocating for Justice

Prior to coming to Emmanuel, Gianna had never heard of the field of sociology, but was very familiar and passionate about issues of crime and justice. Her time at Emmanuel helped her to not only put a name—but also, a purpose—to that passion.

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Jake Hill '20: Seeing Citizenship with a Capitol C

Growing up in a suburban town outside of Boston, going to college in the city had always been a goal for Jake. After touring Emmanuel's campus he felt it had the perfect mixture of “small campus feel and big city appeal.”

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Melissa Duffy '20: Artist and Appreciator

When Melissa started at Emmanuel, she chose what she believed to be two separate and distinct majors—studio art and history—to fulfill her both her personal and professional interests.

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Featured Faculty: Petros Vamvakas

Petros Vamvakas is an Associate Professor of Political Science and Chair of the Latin American Studies, Middle East Studies and Peace Studies Programs. His work focuses on security and democratization, as well as issues related to identity and race in politics throughout the Americas. As part of his teaching, he has escorted groups of students to Crete, Greece, and will be bringing a group of students to Cuba.

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