As promised in my last post, the time has arrived for the Food Studies Project to fly. Our destination is to lay the foundations of a Food Studies Institute. In order to get started, we took a leap. It was scary, at first, because gravity is always trying to pull us back to the ground. But falling is part of learning how to fly. We, at the Food Studies Project, believe that we can defy gravity with supporting winds, leading us to great heights.
Since launching the Food Studies Project (FSP) in September 2011, our UT Community has really become excited to see where this project will go. The FSP’s interdisciplinary approach to the study of food has been well received by students both from the sciences and the arts. Most have agreed that the complexity of food in modern day society warrants a multidisciplinary program that balances the interests and concerns about food.
Orientating ours minds to make our program fly requires focus not only on the technical side (administration, venture capital, faculty), but on the beauty of our project as well. A Food Studies program should focus on the behavioral and social sciences that will compliment a variety of academic fields. In other Food Studies programs across the nation, there seems to be a division between a foodie and foodist. I believe that UT should bring a variety of disciplines to the table for students to get a taste of all the aspects and understandings of food. Let’s mix both love for food and the concerns that accompany it into a program that will discuss and create new ideas. Hopefully, with the right balance, we will find our wings. Continue reading