Training in Cooking School Class, Fritz Shlezinger
Some highlights:This year, the Food Literacy Project found 35 courses on topics relevant to food, from History of Science to Anthropology, from African American Studies to Organismic and Evolutionary Biology.
+Feast and Famine: The Microbiology of Food, taught this summer by a frequent contributor to the food magazine Lucky Peach, explores the processes and microbes involved in fermentation and preservation
+a graduate course in Anthropology, The Body in the Age of Obesity, takes a critical, anthropological look at the nation’s cultural and political obsession with the “obesity epidemic.
+a Human and Evolutionary Biology course, Evolution and Adaptation of the Human Diet, asks: what is the fundamental nature of the human diet?