119) Food for Thought: Thoughts About Food
 

Did your favorite restaurant close for good during the pandemic? Have you volunteered for a food bank or wondered how to get food to people who are most in need? Were you recently masking in the supermarket, going curb-side, or shopping for groceries online?  These days we’re all thinking about food, and in many different ways.  Please join us for our fall lecture series, “Food for Thought: Thoughts about Food,” on the growing, production, consumption, politics, and symbolism of food.  Our speakers will consider food worldwide: in the laboratory, the food pantry, and the local orchard; in art & literature; on our tongues and on our menus.

  • October 19:   Can We Really Vote with our Forks?  (ANDREW CHIGNELL, Laurance S. Rockefeller Professor of Religion and the University Center for Human Values, Princeton University)
  • October 26:   Sustainable Urban Food  Systems: Opportunities, Challenges and Research Frontiers (ANU RAMASWAMI, Sanjay Swani '87 Professor of India Studies; Director, Chadha Center for Global India, Princeton University)
  • November 2:   Mary Janes and Burnt Sugar: Literature and American Racial Indigestion (ANNE CHENG, Professor of English, Princeton University)
  • November 9:  Terhune Orchards as a Community Resource (PAM & GARY MOUNT, Owners, Terhune Orchards, Princeton, NJ)
  • November 16:  Food plus Much More (DAVID R. FOX, Executive Director of Arm In Arm)
  • November 23:  Combining Algae and Plants to Make More Food with Fewer Resources (MARTIN JONIKAS, Associate Professor of Molecular Biology, Princeton University)
  • November 30:  Taste Genetics and Food Preferences (BEVERLY J. TEPPER, Professor, Department of Food Science, Director Center for Sensory Sciences & Innovation, Rutgers University)
  • December 7:  A Sea to Table Journal (JACK MORRISON, Owner, Nassau Street Seafood, Blue Point Grill, Witherspoon Grill, Kristine’s, Princeton, NJ) 

Additional Information:
Information on how to join your video conference will be sent 12-24 hours prior to the start of class.