During the 2019-20 academic year, 16 students enrolled in a one year research course, where they developed and implemented a research project representing the culmination of their graduate level studies. The projects reflect the diverse areas within the field of food studies, both topically and methodologically. 

Some examples of research topics examined by the 16 students are: Korean groceries, community cookbooks, Utopian agrarian groups, cellular agriculture, food bioavailability, and artistic explorations of food. The research methods used include primary data collected through interviews, oral histories, and surveys; media projects consisting of documentaries and art projects; and analysis of existing documentation and literature. 

Each student was responsible for their entire research process, which started with the core project idea, stating a research question, designing the methodology, conducting the research, writing the project summary, and writing a final paper, recording and editing a documentary, writing a book, or curating an art installation. Each person in the class provided support and feedback to the other students throughout the past year. 

This site contains a short summary of each project.

Course Advisors: Prof. Carolyn Dimitri and Dr. Shayne Figueroa