UNC students may major/minor in food studies (a BA or BS) through the Interdisciplinary Studies Department.  Students work with a faculty sponsor to write a proposal for their plan of study.  Eight courses are required for the major, including the gateway course “Introduction to Food Studies,” a team-taught course featuring faculty from across the university launching in fall 2016.  Undergraduate food study courses are offered at UNC within numerous departments such as Anthropology, American Studies, English/CompLit, Geography, the Honors Program, Nutrition, Law, and Public Policy.  Undergraduate students interested in becoming a food studies major should contact Interdisciplinary Studies with a preliminary proposal for their plan of study. Upon approval, each student will select a faculty sponsor with whom they will work while completing requirements for their food studies degree.  While not required, a senior thesis is strongly encouraged.

Graduate students at UNC are working on exciting food-related research across campus, including programs such as the Folklore MA and doctoral work in Southern Studies and American Indian Studies in the Department of American Studies, and UNC’s Center for Health Promotion and Disease Prevention in the Gillings School of Public Health.

UNC’s Department of Anthropology has a new concentration in Food, Environment, and Sustainability beginning 2016.  The concentration encompasses undergraduate courses and public programming that focus on the past, find lessons in the present, and look to the future to fully understand the human experience to eat, adapt, and evolve in a constantly changing world.

Faculty

American Studies professors Marcie Cohen Ferris and Bernie Herman (pictured with Bill Smith of Crook’s Corner).

SELECT FOOD STUDIES COURSES AND FACULTY

AMERICAN STUDIES/FOLKLORE

  • AMST175, Introduction to Food Studies | Melinda Beck, PhD, Professor, Department of Nutrition
  • AMST 211, Introduction to the American South, Faculty
  • AMST 375, Food and American Culture | Marcie Cohen Ferris, PhD, Professor, Department of American Studies, ferrism@email.unc.edu
  • AMST 390, No Place Like Home: Material Culture of the American South | Marcie Cohen Ferris, PhD, Professor, Department of American Studies, ferrism@email.unc.edu
  • AMST 440/410 Carolina Cooks, Carolina Eats: NC Food Cultures | Elizabeth Engelhardt, PhD, John Shelton Reed Distinguished Professor of Southern Studies, Department of American Studies, e.engelhardt@unc.edu and Marcie Cohen Ferris, PhD, Professor, Department of American Studies, ferrism@email.unc.edu
  • AMST 490, Writing Material Culture | Bernard Herman, PhD, Chair and George B. Tindall Professor of Southern Studies, Department of American Studies, blherman@email.unc.edu
  • FOLK 202, Introduction to Folklore, Doctoral Candidate

ANTHROPOLOGY

  • ANTH 151, Food and Culture | faculty
  • ANTH 175, Introduction to Food Studies | Melinda Beck, PhD, Professor, Department of Nutrition
  • ANTH 252, Archaeology of Food | C. Margaret Scarry, PhD, Professor, Department of Anthropology, scarry@email.unc.edu
  • ANTH 65: Humans and Animals: Anthropological Perspectives | Benjamin Arbuckle, PhD, Assistant Professor, Department of Anthropology, bsarbu@email.unc.edu
  • ANTH 551 Origins of Agriculture in the Ancient World | Benjamin Arbuckle, PhD, Assistant Professor, Dept. of Anthropology, bsarbu@email.unc.edu

ASIAN STUDIES

  • JAPN 411, Food and Culture in Japan | Yuki Aratake, MSEd Senior Lecture in Japanese,Department of Asian Studies, yaratake@email.unc.edu

BIOLOGY

  • BIOL 211: Seafood Forensics | John Bruno, PhD, Professor, Department of Biology, jbruno@unc.edu and Dr. Blaire Steinwand, STEM Lecturer, Department of Biology, blairejs@email.unc.edu

COMMUNICATION

  • COMM082, Food Politics: Critical Communication Perspectives | Sarah Dempsey, PhD, Associate Professor, sedempse@email.unc.edu

CURRICULUM FOR THE ENVIRONMENT AND ECOLOGY

  • ENEC 370/370H, Agriculture and the Environment | Amy Cooke, PhD, Director, Undergraduate Education, Curriculum for Environment and Ecology, amycooke@unc.edu

ENG/COMP LIT

  • ENG 129, Literature & Cultural Diversity Food in Texts and on Tables | Laura Broom, PhD, Teaching Fellow, Department of English & Comparative Literature, ljbroom@email.unc.edu
  • CMPL 255, The Feast in Philosophy, Film, and Fiction | Inger Brodey, PhD, Associate Professor of Comparative Literature, brodey@email.unc.edu
  • ENG 149, Digitally Mapping Foodways at UNC | Courtney Rivard, PhD, Fixed-Term Faculty, crivard@email.unc.edu
  • ENG 2018, Food Writing | Randall Kenan, Professor of English and Comparative Literature, rkenan@email.unc.edu

ENVIRONMENT & ECOLOGY

  • ENEC 698, Transforming Food Desert to Food Oasis: A Newport News, Virginia Case Study |  Amy Cooke, PhD, Director, Undergraduate Education, Curriculum for Environment and Ecology, amycooke@unc.edu

GEOGRAPHY

  • GEOG 232, Agriculture-Food-Society | Christian Lentz, PhD, Assistant Professor, Department of Geography, cclentz@email.unc.edu

HONORS

  • HNRS 352, Eats 101 | James Ferguson, PhD, Director, Carolina Global Food Program; Visiting Lecturer, Department of History, jgfergus@email.unc.edu and Samantha Buckner Terhune, MA, Associate Director, Global Food Program, sbucknr@email.unc.edu
  • HNRS 353.001, The Cultural History of Food in China | Michelle King, PhD, Associate Professor, Department of History, mtking@email.unc.edu

LAW

  • LAW 470, Agricultural/Food Law and Policy | Raymond Starling, JD, Adjunct Professor of Law, rstarli@email.unc.edu

NUTRITION

  • NUTR 175, Introduction to Food Studies | Melinda Beck, PhD, Professor, Department of Nutrition
  • NUTR 245, Sustainable Local Food Systems | Alice Ammerman, DrPH, Professor, Department of Nutrition, alice_ammerman@unc.edu and Molly De Marco, PhD, Research Assistant Professor of Nutrition, mdemarco@schsr.unc.edu – Permission of instructor required for all students
  • NUTR 630: Nutrition Communication, Counseling, and Culture | Katie Sayre, MPH, RD, Department of Nutrition, kate.sayre@unc.edu – Permission of instructor for non-majors
  • NUTR 650 and 650L, Food Science and Culinary Arts and Lab | Beth Jenks, MPH, RD, Department of Nutrition, beth_jenks@unc.edu – Permission of instructor for non-majors
  • NUTR 746, Taxes, Bans & Burgers: Directed Readings in Global Food Policy | Lindsey Smith Taillie, PhD, MPH, Research Assistant Professor, Department of Nutrition, lindsey.smith@unc.edu – Permission of instructor for non-majors

PHILOSOPHY

  • PHIL 163, Practical Ethics | Jeff Sebo, PhD, Research Assistant Professor, Department of Philosophy, jeffsebo@unc.edu

PUBLIC POLICY

  • PLCY 475, Political Economy of Food | Ashley Beth Chaifetz, PhD, chaifetz@live.unc.edu

 

For more information on courses offered at UNC-Chapel Hill, please visit the Office of the Registrar’s Schedule of Classes.  In addition to courses at UNC-Chapel Hill, students may also enroll in classes offered by Duke and NC State.