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.
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.
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…
The Right to Sewage: Agriculture, climate change, and the growing need for cities to embrace wastewater reuse
Epidemiological Soils. Drawing by Chelsea Kashan, Santiago Mota, and Seth Denizen. An immense pipe connects…
Rouse Visiting Artist Lecture: Marcus Samuelsson in conversation with Thelma Golden, Toni L. Griffin and Mark Raymond
The GSD is pleased to present a series of talks and webinars broadcast to our…
At The Dinner Table — Green to Orange: Building Ireland’s food security and identity
By Jiyun Jeong (MLA '19) Food reveals the culture and identity of the place. What…
How to mitigate the impact of an epidemic and prevent the spread of the next viral disease: A guide for designers
One hundred and fifty years ago, using a map of London and data of the…