Search Results
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Open Courseware
Food and Nutrition Policy
Learn about policies that address nutrition issues, and how social programs can still benefit communities through dietary awareness and education.
https://academicearth.org/courses/food-and-nutrition-policy/ -
Open Courseware
Food and Power in the 20th Century
Food tells our story, offering a reach means for exploring our personal and cultural histories. From the advent of farming to the the agricultural revolution, food has been both a driving force of social and economic change. This free online course from MIT hones in on the role of food throughout 20th century american history, […]
https://academicearth.org/courses/food-and-power-in-the-20th-century/ -
Open Courseware
Food and Culture
Whether it’s a family gathering around the table for Sunday dinner or hunched office workers gobbling down hamburgers at their desks, how and what we eat tells us a lot about our culture. In this fascinating course offered through MIT OpenCourseWare, students examine a diversity of food and eating habits from around the world and, at the same time, gain new perspective into their own values and customs.
https://academicearth.org/courses/food-and-culture/ -
Open Courseware
Are We Eating Good Food?
This class takes a critical look at our contemporary food system.
https://academicearth.org/courses/are-we-eating-good-food/ -
Open Courseware
Food Allergy and Inflammatory Bowel Disease
Drs. Laurence Cheng and Uma Mahadevan explore the science behind food allergies and other gastrointestinal tract problems.
http://www.youtube.com/watch?v=amD1m3FK-qw -
Open Courseware
Reinventing Food Texture & Flavor
Speaker: Grant Achatz (Alinea)
http://www.youtube.com/watch?v=dYDe3RASpa0 -
Open Courseware
Food Microbiology: An Overlooked Frontier
Speaker: David Chang (momofuku)
http://www.youtube.com/watch?v=H2M6tscb7bw -
Open Courseware
Food Texture and Mouth Feel
Speaker: Grant Achatz (Alinea)
http://www.youtube.com/watch?v=uGeomU9wIlU -
Open Courseware
Historical Context and Demos Illustrating the Relationship of Food and Science
Speakers: Dave Arnold (Food Arts magazine’s Contributing Editor for Equipment & Food Science), Harold McGee (author of On Food and Cooking: The Science and Lore of the Kitchen and columnist for The New York Times) and David Weitz (Mallinckrodt Professor of Physics and of Applied Physics at Harvard)
http://www.youtube.com/watch?v=TH9R0J36n7w -
Open Courseware
The Psychology, Biology and Politics of Food
This course takes a comprehensive look at eating as it affects every aspect of our lives. From personal health to social ritual, our relationship with food is incredibly complex. Professor Kelly D. Brownell’s lectures include, but are not limited to, an examination of eating disorders, the biology of hunger, and public food policy.
https://academicearth.org/courses/the-psychology-biology-and-politics-of-food/