Master of Arts in Food Studies
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.
A significant resource for our Food Studies program is Chatham’s 388-acre Eden Hall Campus, with its organic gardens, apiaries, orchards, kitchen and root cellar. The Farm, as it is affectionately called, provides a working environment for engagement with the practice and pedagogy of sustainable agriculture and culinary arts. In addition to Eden Hall, all students complete internships and directed study in community settings, with community partnerships allowing students to gain hands-on experience in solving problems and providing insights for businesses, non-profits, farms, food producers, and policy groups.
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.