NYU Class Collaborates with Cooper Hewitt to Increase Accessibility

Art, accessibility, and technology converged this spring in the Cooper Hewitt Co-Lab, an interdisciplinary course through the NYU Ability Project focused on reimagining the collection of the Smithsonian’s design museum for museumgoers with disabilities. Luke DuBois, co-director of the Ability Project and associate professor of Integrated Digital Media at Tandon, learned from Caroline Baumann, director […]

Merging Health and Technology: Q&A with Claire Kearney-Volpe

Claire Kearney-Volpe has the honor of being the first doctoral student in NYU Steinhardt’s new rehabilitation sciences program, an interdisciplinary degree encompassing Steinhardt’s health and therapeutic professions. But she’s no stranger to NYU – Kearney-Volpe earned her master’s from NYU Tisch’s Interactive Telecommunications Program (ITP) in 2015, where she focused on health promotion and participatory […]

Fast-Food Calorie Labeling Unlikely to Encourage Healthy Eating, Finds NYU Study

In a new study published in the Journal of Public Policy & Marketing, NYU researchers have shown why fast-food menu calorie counts don’t help consumers make healthy choices. The researchers found that only a small fraction of fast-food eaters – as little as 8 percent – are likely to make healthy choices as a result […]

Books From Our Faculty: The Ethnic Restaurateur by Krishnendu Ray

The Ethnic Restaurateur By Krishnendu Ray Bloomsbury, 2016 Academic discussions of ethnic foods have tended to focus on the attitudes of consumers, rather than the creators and producers. In his new book, Krishnendu Ray, chair of the Department of Nutrition and Food Studies at NYU Steinhardt, reverses this trend by exploring the culinary world from […]

Food Studies Grad Nina Vizcarrondo Thrives in Coast Guard Kitchens and Classrooms

Napoleon Bonaparte once said, “An army marches on its stomach.” Nina Vizcarrondo, a veteran with a passion for all things food, knows how true this is. Born in Puerto Rico, Vizcarrondo spent three years in the U.S. Coast Guard, which took her to California, Alaska, and Central and South America. As a food service specialist, […]

Study Examines Where and Why New York City Retailers Sell Organic Foods

A store’s decision to sell organic food depends on its neighborhood demographics, and the range of organic foods offered for sale is linked to the size of the store, finds research by NYU Steinhardt School of Culture, Education, and Human Development. The study, which focuses on New York City stores and is published in the […]

Steinhardt Study Defines Social Motivations of Urban Farms

Two thirds of urban farmers have a social mission that goes beyond food production and profits, finds new research led by NYU Steinhardt. The study, published in the British Food Journal, shows that three of the four top reasons farmers grow in urban areas – food security, education, community building, and producing food for the […]

Health Students Combine Forces for a Special Iron Chef Competition

Speech pathology and nutrition student took part in Steinhardt’s fifth annual Dysphagia Iron Chef Competition on January 21st. The event was the final class of “Interdisciplinary Case-Based Management in Dysphagia,” and brought together students from the varied disciplines of communicative sciences and disorders and nutrition and food studies to learn how to manage patients with […]

Food Studies Faculty to Host Film Screening with Michael Pollan – Nov. 30

“Eat food. Not too much. Mostly plants.” With that seven-word maxim, journalist and author Michael Pollan distilled a career’s worth of reporting into a prescription for reversing the damage being done to people’s health by today’s Western diet. In Defense of Food, a new documentary based on Pollan’s #1 New York Times bestselling book, will […]