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The Food Studies Program has hosted a variety of lectures and events. Please browse our flyers for a sample of our most popular programs from 2014-2018 here. More recent lectures and events can be found here.

Food Studies News and Events

Study abroad in London
June 2024
"Food in London: Tastes of Empire,"
In June of 2024, Professor Nancy Stockdale and PhD Student Lauren Jacobsen-Bridges led a study abroad trip to London titled "Food in London: Tastes of an Empire," where they led undergraduate and graduate students on a two-week trip focused on how historical and contemporary foodways intersect with British history, culture, and identity. This trip will be offered again in Summer 2025.
Spices
Never Look at Curry The Same Way Again!

Demystify all things curry with Professor Arunima Datta's "Curry Tales of Empire" whose work is focused on themes of labor history, transnational Indian nationalism, women’s and gender history.

For more, please read a copy of her latest book Waiting on Empire (Oxford University Press, 2023).

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UNT Food Symposium

Graduate students from the Master's and PhD program presented their work on a variety of topics such as "Gender and Sexuality in Top Chef", "Pho: from Hanoi to America", and "Mass Exclusion:  Body Size as a Barrier."  In addition, Professors Wise, Mendiola Garcia, and Hutson introduced UNT's edible landscape venture: the La Milpa Project.

Pedaling Resistance
Dr. Mike Wise Publishes Collection of Essays On Vegan Cycling
Dr. Michael Wise alongside Carol J. Adams recently published a collection of essays titled Pedaling Resistance:  Sympathy, Subvsersion, and Vegan Cycling.  The collection examines "the unity between cycling for health, work, competition, transport, and joy, and the issues of animal suffering, environmentalism, and specieism inherent in veganism--all through lenses of class, race, gender, and disability."  Available from the University of Arkansas Press, as well as other booksellers.
digital cookbook
HIST3495
Teaching fellow and PhD candidate Nathalie Ross and teaching assistant Abigail Parmer facilitated their U.S. Food History (Fall 2023) students to record oral histories about their favorite or most meaningful recipes. These recipes were later used to create a collaborative digital cookbook containing over 120 recipes from cultures near and far, such as Korea, India, Poland, Mexico, Morocco, and across the United States. We'd love to hear if you make any of the dishes!  Read more here.
juliachild
Meet Fellow Deah Berry Mitchell (2023-2025)

Meet Deah Berry Mitchell, the 2023-2025 Julia Child Foundation for Gastronomy and Culinary Arts UNT Fellow.  Deah successfully manages the "Soul of DFW Bus Tours," offering insightful journeys into Black culture by visiting historical sites and Black-owned restaurants. She is an accomplished writer whose work has been featured in D Magazine, Texas Monthly, New York Times, Local Profile Magazine, Dallas Morning News and the Fort Worth Report where she maintains a weekly column, The Dish with Deah, about Tarrant County and Southern food history. Berry Mitchell is also the author of Cornbread & Collard Greens: How West African & Slavery Influenced Soul Food, which can be found at major retailers.  Most recently, Berry Mitchell featured her work at the Graduate Student Food History Symposium where she delivered a paper titled "

"Beef to Big Red: Exploring Black Texas Foodways from Antebellum to Present Day."

souldfw
Meet inaugural Julia Child Foundation for Gastronomy and Culinary Arts UNT Food Studies Fellows Joshua Lopez, featured here on the Inside Julia's Kitchen podcast series (episode 117) and 2021-2023 award winner Nathalie Ross on the For the Love of Judaism podcast (Season 2, ep. 19).

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UNT Food Studies is Interdisciplinary
UNT News featured principal lecturer, and trained Chef, Jodi Duryea and the Department of Hospitality and Tourism Management’s “Global Kitchen: A Culinary Journey” course which takes students through the cuisines of different global cultures.
Bryant Terry at UNT
James Beard Award Winner Spends the Day at UNT

Bryant Terry, chef, food justice advocate, author and James Beard Award Winner visits UNT as the guest speaker for the 2021 President's Lecture.

Chef Terry enjoyed a catered vegan lunch with past and current Julia Child Foundation for Gastronomy and Culinary Arts UNT Fellows at the Mean Green Café, the nation’s first and only all-vegan collegiate dining hall before speaking to a sold-out where he demo'd recipes from his cookbook Black Food (Random House, 2021).

Four people on a banner that says "feeding the mind."
Celebrating Excellence in Food Studies
The North Texan profiled the food studies certificate program, faculty, and students.
Dr. Jennifer Jensen Wallach headshot
A Word from our Chair, Professor Jennifer Jensen Wallach

The Julia Child Foundation for Gastronomy and the Culinary Arts featured Department of History Chair, Dr. Jennifer Jensen Wallach, on their podcast, Inside Julia's Kitchen, episode 67.  Professor Wallach discusses African-American culinary history and what gastronomy tells us about ourselves. Plus, Professor Wallach shares her Julia Moment!

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Getting What We Need Ourselves: How Food Has Shaped African American Life
Dr. Carrie Tippen interviews Professor Jennifer Jensen Wallach about her book Getting What We Need Ourselves discussing key moments of the story of African American foodways.
Inside Julia's Kitchen
Meet Michael Wise and Joshua Lopez: Heritage Radio Network
Host Todd Schulkin welcomes Professor Michael Wise and Julia Child Foundation Fellow Joshua Lopez to an episode of Inside Julia's Kitchen where they discuss food history, Texas style, and bringing under-represented voices into the culinary conversation. Plus, we’ll hear another double Julia Moment.