CRITICAL TOPICS IN FOOD

In 1996, Marion Nestle launched the world’s first Food Studies programs at NYU, in part from a desire to "food up" what was then the department of Nutrition and Food Service Management. Since then, much has been learned about how to study food and food systems in terms of culture, politics, economics, geography, and the environment. But have we applied the same multiplicity of lenses to nutrition itself? Voices of a new generation want a similar breadth of approaches applied to nutrition.

Join a panel of stellar food and nutrition professionals as we tackle the trials, taboos, and underlying forces that challenge our ability to help everyone eat well and healthfully within their own communities and cultures. We’re talking about race, nationality, gender and a whole lot more. We’ll look at solutions and resources, and suggest a smart and delicious way forward.

PANELISTS

Marion Nestle, Author & Paulette Goddard Professor Emerita of Nutrition, Food Studies, and Public Health

Lisa Sasson, Clinical Professor, Department of Nutrition and Food Studies

Michelle Futrell, MS, RD, LDN, Public Policy Consultant, Raleigh, NC

Shannon M. Reid, MS, RD, LDN & Clinical Dietitian

Eduardo Wrubel, MS, RD, CNSC & Clinical Dietitian, Montefiore Medical Center, Einstein Division

Leena Trivedi-Grenier, Food & Culture Writer, San Francisco, CA

Moderated by Clark Wolf, Author & Consultant

The Critical Topics in Food event series is a partnership between NYU Special Collections, NYU Steinhardt Department of Nutrition & Food Studies, and Clark Wolf.

The event is presented in zoom. Live closed captioning will be available.