Food Studies

• Students have the opportunity to work in campus-based businesses, including Café Ann; the Kitchen Lab, which will provide product development in collaboration with scaled food businesses as well as pop-up restaurant training; campus food service; the Grains project wood-fired oven (developing bread, pizza, and other event based opportunities).
• BAFS students have access to a dedicated career counselor who provides support, resources, and learning opportunities designed specifically for Falk School undergraduate and graduate students. Offerings include: one-on-one consultations; professional development workshops and programs; and connecting students with alumni to provide opportunities for mentorship, networking, job shadowing, informational interviewing, internships, and jobs.
• For students’ third year, unless they are participating in a Junior Year Experience that requires that they live elsewhere, students live at Eden Hall Campus. EHC is a living and learning laboratory that offers BAFS students cutting-edge agricultural spaces and practices, demonstration kitchens, an aquaculture lab, orchards, and other spaces conducive to the interdisciplinarity of food studies.
• Through the courses Applied Agriculture 1 and 2 and Applied Culinary 1 and 2, students have two semesters of experience and analysis across a wide range of practices, such as beekeeping; tree care; seed saving; animal husbandry; pastry and bread making; fermentation; and other forms of food preservation.
• Through the courses Nutrition and Community and Community and Food, students engage with local organizations; health and anti-hunger groups; and policy advocates who support the regional food economy.

FST 315: Food Access and Policy
If food is a basic human right, how do societies create universal access to food? This course explores the ethical basis for making citizens food secure despite global inequality. Major topics include private versus public solutions and the relationship between food access, gender, cultural appropriateness, nutrition, sustainability, and justice.

FST 215W: Global Foodways
A strategic survey of regional or global food ways in historical and contemporary contexts. Emphasis on anthropological understanding of food ways, cultural studies critique of class, gender, and family dynamics articulated via food, and historical transformations of food culture in response to migration and globalization. Areas of global emphasis may include Asia, Africa, Regional North America, and Amazonia.

FST 345: Applied Agricultural Experience 1
Focuses on seasonal agricultural production such as tree care, honey extraction, and seed saving. Weekly readings link basic agricultural concepts to experiential learning, explored through observation logs (plant growth, pest pressure, pasture growth, soil fertility).  Students gain a well-rounded embodied understanding of agricultural activities from late summer through early spring. 

FST 365: Coffee: History, Politics, Practices
This applied course includes hands-on and practical experiences at local coffee roasters with different business models. Participants will train in the Eden Hall student cooperative café at Eden Hall including cupping, barista, and tasting skills. The correlated readings, discussions, and assignments address challenging issues surrounding coffee, including labor, global procurement, and labeling.

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