Food Studies

OFFICE: Storm Hall 309B
TELEPHONE: 619-594-0906

Faculty

Food Studies is an interdisciplinary program administered by the Food Studies Committee. The Program draws upon courses offered by faculty in the Departments of Anthropology, Biology, Economics, Environmental Sciences, European Studies, Geography, Latin American Studies, Marketing, Philosophy, Political Science, and the Schools of Exercise and Nutritional Sciences and Public Health.

Director and Adviser: Marcelli, Pascale J., Professor of Geography (B.A., M.A., Facultes Universitaires Notre-Dame de la Paix, Namur, Belgium; Ph.D., University of Southern California)

Committee:

Barbone, Steven L., Professor of Philosophy (B.S. University of Scranton; Ph.D., Marquette University)

Barlow, Jessica, Professor of Speech, Language, and Hearing Sciences (B.A., Indiana University; M.A., Indiana University; Ph.D., Indiana University)

Biggs, Trent W., Professor of Geography (A.B., Princeton University; M.A., Ph.D., University of California, Santa Barbara)

Bosco, Fernando J., Professor of Geography (B.A., Wittenberg University; M.A., Ph.D., The Ohio State University)

Castro, Iana A., Associate Professor of Marketing (B.A., University of Central Florida; M.B.A., Purdue University; Ph.D., Arizona State University)

Maher, Kristen H., Associate Professor of Political Science (B.A., Illinois State University; M.A., University of Iowa; Ph.D., University of California, Irvine)

Hoh, Eunha, Professor of Public Health (B.S., Korea Advanced Institute of Science and Technology; M.S., Korea Advanced Institute of Science and Technology; M.S., Indiana University; Ph.D., Indiana University)

Levine, Arielle S., Professor of Geography, Director (B.A., Princeton University; Ph.D. University of California, Berkeley)

Liu, Changqi, Associate Professor of Exercise and Nutritional Sciences (B.E., Sichuan Agricultural University, China; M.S., University of Kentucky; Ph.D., Florida State University)

McClain, Amanda C., Assistant Professor of Exercise and Nutritional Sciences (B.S., University of Evansville; M.S., University of Memphis; Ph.D., Cornell University)

Murren, James F., M.E.S., Lecturer of Political Science

Pérez, Ramona L., Professor of Anthropology (B.A., San Diego State University; M.A., Ph.D., University of California, Riverside)

Quandt, Amy, Assistant Professor of Geography (B.A., University of Puget Sound; M.A., University of Montana; Ph.D., University of Colorado, Boulder)

Schuckman-Matthews, Emily, Associate Professor of European Studies, European Studies Program Director (B.A., Claremont McKenna College; M.A., Ph.D., University of Washington)

Wheeler, Mark R., Associate Dean for Academic Affairs, SDSU Imperial Valley; Professor of Philosophy (B.A. Colgate University; M.A., Ph.D., University of Rochester)

The Minor

The program provides students with a rigorous and broad foundation to study food in a systematic, interdisciplinary, and community-engaged approach. While the focus is primarily on the social, cultural and environmental aspects of food, coursework in business, natural and health sciences contribute to the breadth of the curriculum.

Upon completion of the degree, students will be prepared to understand a broad range of global and local food issues within their interconnected social, economic, political, cultural, ecological, and historical contexts and use critical and analytical skills to develop solutions to create a more sustainable and equitable food future - one in which people and communities are able to meet their food needs and lead secure and dignified food-based livelihoods.

The minor complements majors in many disciplines and prepares students for jobs in the green and cultural economy in the public, private and nonprofit sector. It is also useful for those planning to continue onto graduate school in various programs associated with the study of food.