Princeton Studies Food
Science of the Plate. Community of the Table.


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Join us on Feb 17!

If you eat, this conference is for you: Changing Climate, Changing Appetites

Students, colleagues and friends on campus and in the community, please do register and join us at Dodds Auditorium, Robertson Hall on Friday, Feb 17, for a day of debate and solutions-oriented discussions on how to deliciously nourish ourselves and the global population while protecting our Earth and its finite resources.

Discussions will feature 5-minute quick takes by each panelist, with the remainder of each panel dedicated to audience Q&A. We will explore behavioral science and how we can change our appetites, secrets of making these foods delicious and crave-worthy, the role of marketing and advertising in the effort and the power and politics of the food/ag/hospitality sector. 

As background reading, we offer the World Resources Institute report, Shifting Diets for a Sustainable Food Future (PDF), co-authored by Timothy Searchinger, a research scholar/lecturer at PU and co-founder of our Princeton Studies Food Council, which provides the framework of our conference.

And come hungry. For the first time, this conference will feature a lunch-and-learn menu - in partnership with Chef Jerry Luz and his colleagues at Campus Dining -- for registered attendees. Lunch will include a tasting orchestrated by Professor Dan Rubenstein, so bring your smartphone to participate in the instant survey as you sample.

The conference is free to participants, but space is very limited; sign up now to reserve your chair and your lunch. Please plan to stay the day if possible - the panels build on each other and something you heard in a previous panel may spark a question for another. And if you must cancel, please let us know as soon as possible; someone else will want your spot. Driving and parking directions here. Questions? Write Karla Cook.

And thank you from all of us at Princeton Studies Food. We are inspired by your interest and enthusiasm for this public service project.

Science, Society & Dinner

Success with our first course!

If you haven't seen it yet, please do read the news story and watch the video short on last spring's freshman seminar. The course was designated the Shelly and Michael Kassen '76 Freshman Seminar in the Life Sciences and supported by Gordon Douglas '55 and Sheila Mahoney S'55. It featured lectures from an interdisciplinary group of professors and scholars, menus that illustrated and amplified those specific lectures, hands-on preparation of those menus using local ingredients under the direction of Chef Craig Shelton, and dinners together.

A record 98 students applied as first selection for the 15 spots available.

We partnered with Princeton Public Schools so the students could use the town's only teaching kitchens (5 complete kitchen stations) at John Witherspoon Middle School. We pulled in all sorts of artisans and suppliers from around the state and the New Jersey foodshed, in the process building delicious town-gown partnerships and expanding the campus-as-lab concept to restaurants, farms and producers. And the students learned basic and not-so-basic cooking techniques that matched topics in environmental science, physiology, chemistry, sociology and culture and trade policy.

We're re-grouping this semester and hope to bring this course back for Spring 2018. We are grateful to staff and administrators across campus who helped launch this innovative course.

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