Food Studies is the critical examination of food – the evolution of its procurement, production, consumption, and cultural meanings within the contexts of the natural and social sciences and humanities. It is a multidisciplinary field of study that involves and attracts philosophers, historians, scientists, literary and language scholars, artists, sociologists, art historians, anthropologists, nutritionists, psychologists, agriculturalists, economists, artists, film producers and critics, policy-makers, and consumers. Complex questions frame food studies: Where does food come from? Why do people eat what they eat? Are current food systems sustainable? What factors will shape the future of food systems, foodways, and food culture?

The Dickinson approach to Food Studies stands to contribute substantially to the development of engaged citizens who are well-equipped to participate thoughtfully and productively in the full range of endeavors that any liberal arts graduate might consider – in business, academia, non-profit work, policy-making, law, and medicine.

The Food Studies certificate exemplifies a useful education, one that affects every member of the community on a daily basis by:

  • Combining courses across the curriculum
  • Providing hands-on experiential learning opportunities
  • Interacting with community partners and
  • Integrating the Dickinson College Farm into student learning.