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
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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