What is Food Studies?

The Food Studies Project brings together a vibrant UT Food Community of students, faculty, staff and local food enthusiasts around the shared interest in an interdisciplinary study of food. Supported strongly by this community, we are the catalyst for changing the way people eat, think about, and interact with their food.

Our goal as a student organization is to drive this focus and momentum in the direction towards an official food studies program here at UT. We feel that this program would provide students with the invaluable opportunity to enhance their studies by actively engaging in their communities and applying the focus of their respective majors to the field of food. By providing this environment that encourages interdisciplinary communication and creative collaboration, we are equipping future leaders with the knowledge and skills necessary to beneficially impact our world’s food systems.

Check out the Events page and please Contact us with any thoughts or questions.

Other Food Studies Programs:

“Food Studies emphasizes a holistic approach to food systems, from agriculture and food production to cuisines and consumption, providing intellectual and practical experience from field to table.”

– Food Studies MA program at Chatham University, PA

“Food Studies draws on a range of disciplines to explore the connections between food and the environment, politics, history, and culture. …It provides students with the theoretical and practical tools they need to engage in the developing conversation about food production, distribution, quality, and taste and to effect positive change in their own food environments.”

– Food Studies program at the New School, NY

Student Voices | Writing about their Food Studies at The University of Texas at Austin

A Mexican Gem in Austin

Posted on 2013/04/17 by Food Studies Team

By Larissa Aimee Cruz

Over winter break, I caught an episode of “Eats Street” on t.v. that introduced me to an exquisite Mexican restaurant here in Austin. Beginning as a food truck, this restaurant has earned quite a reputation of serving authentic Mexican cuisine that is not easy to find. Not only is it genuine, superior Mexican food, but it is beautifully prepared and served; the experience of eating there captivates all the senses, not just taste buds. The restaurant itself is elegantly and modernly designed making “El Naranjo” the perfect upscale Mexican restaurant that is not too high class.

As an appetizer we ordered the “Queso Fundido” which is Melted Oaxacan Cheese and mushrooms. As soon as I took a bite, I knew it was real Oaxacan cheese. It took me back to when I first tried Oaxacan cheese on a road trip with my grandparents and ate nearly the whole thing. Oaxacan cheese is like string cheese in the fact that it can be pulled apart BUT it is no way even comparable to string cheese, as it would mercilessly put it to shame.

Queso Fundido

Since I just had surgery last week, I couldn’t order anything to spicy or difficult to chew so I ordered “Bacalao de Veracruz” (I can’t remember the exact name to be honest). I am not a big fan of fish, but this was definitely worth trying. It tasted just like any fish entree I may order at Veracruz, it felt as though they had brought it here from Mexico itself! The fish came with a side of rice and let me tell you, it was the best rice I think I have ever eaten. I didn’t think too much of it when I first saw it since it looked like plain white rice, but when I took a real bite, oh my goodness. The rice was the epitome of “fluffy & soft”. And although it was simple, it still maintained delectable flavors.

Bacalao Veracruzano

My dad ordered some mole, which is a extremely traditional dish in Mexico that is not easy to find here in the U.S. and only a select few gifted chefs can really pull it off. I am pleased to announce that according to dad (the expert on Mole), “El Naranjo” is more than competent in creating this famous dish. My mother ordered chilles rellenos and omg, what a dish! I had the fortunate opportunity to try a bite and hands down, was my favorite. It was bursting with flavor and was accompanied by an extraordinary sauce.

Mole

Chile Rellenos

Finally, for dessert we had a Xoconoztle tart with some homemade ice cream. For those that have never heard of this before, Xoconoztle is a fruit from the cactus. This was one of the most unique desserts I have tried and without a doubt, blows all other fruit tarts out of the water. I would have a million more if I couldn’t get fat! The tart crust was amazing and the creme was delectable. This combination with the fruit made this dessert beyond enticing. It was simply divine. Not mention the ice cream was quite the treat too.

Xoconoztle tart

Without a doubt I would come here again and again. And the fact that they are constantly updating their menus and have different menus for lunch and dinner makes it that much more exciting. So be on the lookout and head over to Rainey Street, because “El Naranjo” is definitely worth it!