001) 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.

Oct. 19:  Combining Algae and Plants to Make More Food with Fewer Resources
MARTIN JONIKAS,
Associate Professor of Molecular Biology, Princeton University

Oct. 26:  Food plus Much More
DAVID R. FOX
, Executive Director of Arm In Arm

Nov. 2:   Mary Janes and Bitter Sugar: Literature and American Racial Indigestion
ANNE CHENG
Professor of English, Princeton University    

Nov. 9:  Terhune Orchards as a Community Resource
PAM & GARY MOUNT
, Owners, Terhune Orchards, Princeton, NJ

Nov. 16:   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


Nov. 23:   Can We Really Vote with Our Forks? 
ANDREW CHIGNELL
Laurance S. Rockefeller Professor of Religion and the University Center for Human Values, Princeton University

Nov. 30:  Taste Genetics and Food Preferences
BEVERLY J. TEPPER
, Professor, Department of Food Science, Director Center for Sensory Sciences & Innovation, Rutgers University

Dec. 07:  A Sea to Table Journal
JACK MORRISON
, Owner, Nassau Street Seafood, Blue Point Grill, Witherspoon Grill, Kristine’s, Princeton, NJ