One-Year Master of Arts in Food Studies
for EARTH University Graduates
Chatham's Masters of Arts in Food Studies emphasizes a holistic approach to food systems, from agriculture and food production to cuisines and consumption, providing intellectual and practical experience from field to table. One of the greatest attributes a food studies education can supply is understanding. Understanding of how food is grown, treated, harvested, sold, purchased, consumed, shared, and disposed of. Understanding of the impact it has on its suppliers, consumers, and environment. And understanding of how it affects us all.
Food Studies is the interdisciplinary domain that includes agricultural and culinary history as well as sociological, cultural, political, economic, and geographic examinations of food production and consumption. At the heart of Chatham's Food Studies curriculum model are a number of common preparatory, experiential, and core courses that allow students to develop shared knowledge bases and community-based networks. The core courses provide all students with disciplinary training in both natural and social sciences, linking real world problems with ethics, theory, history, communication, research skills, and experiential learning.
If you are driven to understand the ways in which food impacts us all, the graduate Food Studies program at Chatham will provide you with the intellectual and experiential tools you need to address the burning issues in today's food system.
Core Courses (9 credits)
+ FST 508 - Food Systems (3)
Examines philosophical, sociological, economic, and cultural issues related to the production and consumption of food. From Agrarianism to the Green Revolution, explores the transformations of industrialization, technology, and migration. Provides a foundation in food systems and commodity chains as concepts and methodological tools for uncovering the relationship between communities, agriculture, markets, and consumers.
+ FST 509 - Food Access (3)
If food is a basic human right, how do societies create universal access to food? In this course, we explore the moral and ethical basis for making citizens food secure despite global inequality. Major topics include the relationship between food access, culturally appropriateness, nutrition, sustainability, and justice.
+ FST 510 - Food, Culture and History (3)
Provides an overview of food and diet in transnational history emphasizing cultural impact of modernity on food gathering, farming, plant biology, the body and consumption, health, taste, and cuisine. Topics include the development of agriculture, the causes of famine, the disruptions of colonialism, global exchange, industrialization, migration, and commercial economic dominance of the food system.
Specialization (15 credits)
Students may choose from any of the current tracks within the food studies program: food politics; food market and marketing; sustainable agriculture; and food writing and communication. Alternatively, they may develop their own area of specialization in consultation with an advisor and the program director.
Internship (6 credits)
This will be an opportunity to work intensively with a US-based food or agricultural organization, including growing, processing, marketing, and consumer products. This could include an internship at Eden Hall campus, learning about temperate sustainable production. Most opportunities will be in the Southwestern Pennsylvania area, but other US locations are possible.