![]() “I told our first PhD students that they should never expect to get an academic job. Now, nearly three decades later, food studies has come a long way. Steinhardt was unique in that it could handle the idea of food studies.” I always felt that we were able to experiment. Food studies is biology, sociology, history… We are not traditional academics, and Steinhardt gave us the space to really explore this field and what it could be. ![]() “The interdisciplinary nature of Steinhardt played a huge role in the success of the Food Studies program. The collaborative, interdisciplinary nature of NYU Steinhardt was particularly fertile ground for a successful food studies program, Nestle noted. ![]() Almost immediately, The New York Times ran a news story on the launch of the program, a testament to the timeliness of Nestle’s vision. Nestle credits her success to a host of factors, including sound counsel from her advisory board, support from Ann Marcus, NYU Steinhardt’s dean at the time, and the work of Amy Bentley, a food historian and professor of food studies whose ample teaching experience allowed the program to hit the ground running. ![]()
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