Building a Food Studies Program: On-the-Ground Reflections from Syracuse University

  • Evan Weissman Syracuse University
  • Leigh Gantner Syracuse University
  • Lutchmie Narine Syracuse University
Keywords: Dietetics, Food Studies, Nutrition, Program Development, Public Health, Social-Ecological Theory, Syracuse University

Abstract

Syracuse University (SU) is currently building a food studies program within the newly formed Department of Public Health, Food Studies, and Nutrition. In this essay we provide an overview of our experiences working to establish this food studies program at SU. We reflect on key issues that we struggle with and believe have resonance with and implications in the development of food studies as an academic discipline at other institutions. We briefly outline the emergence of food studies as a distinct area of scholarship, discuss both the opportunities and tensions food studies creates with established disciplines, provide background on the history of food studies at SU, discuss the process of curriculum development, explore the struggles to balance a liberal arts education with professional training, and conclude with some tentative lessons learned thus far in the process.

Author Biographies

Evan Weissman, Syracuse University
Assistant Professor of Food Studies, Department of Public Health, Food Studies, and Nutrition, Syracuse University.
Leigh Gantner, Syracuse University
Assistant Professor of Nutrition, Department of Public Health, Food Studies, and Nutrition, Syracuse University.
Lutchmie Narine, Syracuse University
Associate Professor of Public Health, Department of Public Health, Food Studies, and Nutrition, Syracuse University.
Published
2016-07-23
How to Cite
Weissman, E., Gantner, L., & Narine, L. (2016). Building a Food Studies Program: On-the-Ground Reflections from Syracuse University. Journal of Agriculture, Food Systems, and Community Development, 2(3), 79-89. https://doi.org/10.5304/jafscd.2012.023.010
Section
Food Systems and Higher Education Call Papers