Students in Dialogue: A Conversation with Maximilian Mueller
What is it like to be a Master in Design Engineering (MDE) student…
Topic Food
The global food and beverage industry is the largest in the world, not only because of its size but also because of the multi-scalar breadth of the industry. Looking at a broad range of topics—from farming and distribution to consumption and waste—these investigations explore the relationship between the alimentary, architecture, and urbanism.
Work in Progress: Sijia Zhong’s heritage site in Lima, Peru
Sijia Zhong (MLA I AP ’23) describes her final project for the…
2022 Design Studies Thesis Prize: Anny Li’s “The World Was Their Garden: Plant introductions at the US Department of Agriculture, 1898–1984”
by Anny Li (MDes ’22) — Recipient of the Design Studies Thesis Prize. In 1898,…
Nina Sayles (MUP/ MPH ’22): Making field to table work regionally
Nina Sayles spent five months of COVID isolation at her parents’ place in New Hampshire.
Michael Twitty, “Beyond ‘Slave Food’: Re-Organizing the Perceptions and Potential of African American Foodways”
Registration Information The GSD’s Fall 2021 Public Programs are all virtual and require registration.
Highlands’ Harvest
by Alysoun Wright (MUP/ MLA I AP ’21) The Lower Highlands neighborhood of Lowell,…
Food on Mixed Ontology
by Sean Kim (MArch II/ MDes ADPD ’22) and Ge Zhou (MArch II ’21) Food…
Cooking Sections’ Salmon: A Red Herring: Are our ideas about color and nature based on fundamental misconceptions?
How do you like your salmon? If you prefer the natural look, that’s fine—there’s a…
Excerpt: The Rise: Black Cooks and the Soul of American Food by Marcus Samuelsson
Born in Ethiopia, raised and trained as a chef in Sweden, and now living and…
FOOD PARK
by Mengying Ouyang (MAUD ’20) and Shi Tang (MLA II ’21) Los Angeles County and…