Post Tagged with: "Food studies"

The Food Studies theme features a menu of food-related courses that fill Ohio University General Education and College of Arts & Sciences Distribution Requirements in the Spring 2016 and Summer 2016. Tier I Courses ENG 3080J Writing and Rhetoric II TuTh 9:00-10:20, TuTh 10:30-11:50, Moran ENG 3100J Writing about Environmental Sustainability Multiple […]

Watch the whole talk on A&S TV. By Rachel Komich On Sept. 14, Dr. Gary Paul Nabhan kicked off the year for Food Studies with his talk, New Crops from Wild Fruits: Re-Diversifying Cropping Systems. Dr. Nabhan, a MacArthur Fellow and W.K. Kellogg Chair in the Southwest Borderlands and Water […]

The Food Studies theme Book Club holds its second meeting of Fall 2015 on Thursday, Oct. 15, at 5 p.m. in the Faculty Commons (Alden 301U). The discussion topic is chapters 3-5 (Eggs, Fruit, and Vegetables) of Fresh: A Perishable History by Susanne Freidberg. (Belknap Harvard, 416pp. ISBN 9780674032910) About […]

Join Food Studies theme faculty and students for a potluck at the Environmental & Plant Biology Learning Gardens off of West State Street on Tuesday, Oct. 20, at 5 p.m. Bring a dish to share with great company while enjoying the beauty and the bounty of these Ohio University gardens.

The Food for Thought Speaker Series presents “Fasts and Feasts” with Dr. George Weckman on Thursday, Oct. 22, at 5:30 p.m. in the Friends of the Library Room, Alden Library. The lecture is a review of what, when, and why religious traditions regulate meals, with a focus on Abrahamic religions […]

The Focus on Food: Focus on Japan film series presents two showings this week at the Athena Cinema. Wednesday, Sept. 30, at 7 p.m.,  Jiro Dreams of Sushi. This documentary tells the story of the 85-year-old owner of a Tokyo-based Sushi restaurant, who has been titled “the worlds greatest sushi chef.” […]

The Food Studies theme Book Club holds its first meeting on Fall 2015 on Thursday, Sept. 10, from 5-6 p.m. in Alden 301U in the third-floor Faculty Commons. The club is reading Fresh: A Perishable History by Susanne Freidberg. (Belknap Harvard, 416pp. ISBN 9780674032910) The book discussion will be divided […]