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Food for Thought

Truly Food for Thought

featured in the NYTIME, written By JAN ELLEN SPIEGEL
April 13, 2012

THE study of food has had a home in higher education for generations. Agriculture was a founding mission of the land-grant university system started in the 1860s. Nutrition programs are commonplace. Culinary schools were around long before Julia Child turned Le Cordon Bleu on its butter-sauced ear.

But in an era of widespread interest, if not downright concern, about how that ear of corn, destined for a pot of boiling water on a perfect summer evening is grown, processed, marketed, distributed and used — and what it means for health, commerce, the economy and even the ecological state of the planet — colleges and universities have come to realize that the classic food disciplines simply will not do anymore. For more read NYTIMES

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About The Author

Michele Washington

Michele Y. Washington is interested in researching the impact of cross-cultural design and to effectively address the impact of global communities and the role of architecture, urbanism, design, products, language, visual cultures, and fashion plays in every day life.

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