Food Studies at Indiana University
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Food is connected to every aspect of human life. It is at the center of contemporary societal challenges, including health impacts of over- and under-consumption, environmental degradation and toxicity, political unrest, and international conflict. While the study of food has commonly been the domain of agricultural science and nutrition, in recent years, research on food from a multiplicity of perspectives has proliferated. Food Studies now transcends the traditional hard-science disciplines; a new generation of scientists of Food Studies are beginning to study how individual, group, cultural, political, and business food choices impact consumer and cultural food environments and human biology, and how these feed back to affect food choices. Indiana University, an internationally recognized leader in the field of food studies, is at the forefront of broadening the vision of food studies as integrated across disciplines.
- Janet Chrzan (U Penn)
- Diana RH Winter (IU Law School)
- Roberta Friedman (Rudd Center for Food Policy and Obesity, Yale University)
- Deborah Gewertz and Frederick Errington (Amherst College)
- Glenn Stone (Washington Univ St Louis)
- Dan Imhoff, US Agriculture & Subsidies
- Glenn Stone
- Eric Holt-Giménez
601 N. Fess Ave.
Bloomington, IN 47405
E-mail: amllogan AT indiana DOT edu