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The article focuses on the food studies program at the Hostos Community College in Bronx, New York City wherein the program provide students with a broad overview of food policy, social justice, environment, health, science and business.

The article offers the author's insights regarding carbonara pasta. The author mentions the proposal of Calvin Trillin, to substitute turkey with carbonara in Thanksgiving dinner. He says that carbonara is not a puritanical dish as believed by the Indians and pilgrims, and that its exact origin is unknown. He mentions that carbonara inspire a strong religious passion on what exactly it is and according to an Italian food historian has a version of at least 400 recipes.

Alison Schneider, a food-loving, stay-at-home Manhattan mother of five, conducted some Greenmarket tours and taught informal cooking classes here and there. Then she wanted more. So she started pursuing a master's degree in food studies at New York University. And now she is opening Haven's Kitchen, an elegantly designed shop, cooking school, catering kitchen and party rooms on two floors of a 19th-century carriage house in Chelsea. In the airy street-level space, she has shelves stocked with food products, cooking and tabletop items for sale. At a coffee counter, granola, breakfast pastries and cookies made in-house will be sold and served. Beyond a small reception area is a spacious teaching kitchen with marble counters and professional equipment, run by Julia Sullivan, a Culinary Institute of America graduate from Nashville who worked at Blue Hill at Stone Barns. A full schedule of hands-on classes will be available next week on the business's Web site. [ABSTRACT FROM PUBLISHER]

Presents information on the class `Culture and Foods,' a part of the Department of Nutrition and Food Studies at New York University's School of Education. Topics explored by Lucy Long, an assistant professor in the department of popular culture at Bowling Green State University in Ohio during the class; Background of the class.

Discusses the program on food studies to be offered at New York University. Giving to food the recognition it has always lacked in the academic community; Aspects including esthetics, dietetics, anthropology and food policy; Degrees offered including Ph.D.; Electives; Undergraduate courses; Dr. Marion Nestle, chairwoman of the Department of Nutrition and Food Studies, who put the program together.