Skip To Content
Food Studies Program

Food Studies Program

The Business of Food 

Join the Food Studies Program for a few upcoming sessions as they tap into the business of food. Hear from industry leaders from across the U.S. share their perspectives on existing opportunities and challenges surrounding food entrepreneurship.

Meet and Three: An Intergenerational Conversation on Food and Business

Wednesday, Nov. 2, 2022 | 12:30 p.m. - 1:30 p.m.

    Location
  • Via Zoom

"Meet and Three: An Intergenerational Conversation on Food and Business" offers an honest and intergenerational conversation between Cliff Hunt -- Morehouse alum, and Courtney Townsend, Spelman alumna, Le Cordon Bleu Paris MBA. Hunt and Townsend will share their career journeys within food and food tech while offering tips for students to chew on as future food leaders. 

About the Speakers

Courtney Townsend

Possessing extensive food knowledge, Townsend is a food advocate, educator and entrepreneur. With a focus on the love of self and souls taking control of their health, she supports clients privately and with tips, publicly, through her Instagram channel @courtneysfoodfixx.

A culinary arts professor for over 10 years, Townsend has appointments at The Art Institute Silicon Valley and Laney Community College teaching courses ranging from fundamentals, nutrition, and world cuisine to culinary business. Through her prior company, CT Culinaire, the catering arm specialized in California French cuisine and the design arm specialized in live events for culinary programming and stage creation. Townsend holds a Certificate, La Grande Diplome from Le Cordon Bleu Paris; MBA from Clark Atlanta University; and a BA from Spelman College.

Cliff Hunt

Hunt is a born and bred Chicagoan who moved to New York City about a decade ago to pursue his culinary arts trajectory -- starting at the International Culinary Center. He has a bachelor of arts degree in International Studies from Morehouse College, but after graduating, he discovered his passionate purpose through food.

Since then, his unconventional career path has led him to various roles through organizations such as the Council on Foreign Relations, HelloFresh, Union Square Hospitality Group, Butler Hospitality, and Zerocater. Hunt has also invested his time in entrepreneurial endeavors by hosting pop-ups and cooking for clients through his side business, Culinary Cliff. Recently, Hunt graduated from Tulane University with a Master of Management in Hospitality and Entrepreneurship. 

Attend via Zoom 

Minor Requirements    Meet Our Food Studies Scholars 


The Food Studies program positions food at the center of academic inquiry, calling attention to the multifaceted ways food, and discourses surrounding it, influence us as not only as biological beings, but social and cultural actors as well. 

Students, Don't Miss These Food Studies Opportunities

Real-World Skills With Global Impact

Agricultural Class Archives

An agricultural class of Spelman women working in the Victory Garden in the early part of the 20th century (circa 1904-1920). Courtesy of the Spelman College Archives.

The food studies minor at Spelman College requires students to engage multiple theoretical and disciplinary perspectives, transcending individual disciplinary constraints in order to explore food in innovative ways. Food as the object of scholarly attention is not new. Many features of food are commonly explored across academic disciplines, from chemistry, biology and environmental sciences to economics, history, humanities and the social sciences.

Lasting Impact and Rigorous Thought

The minor seeks to guide students in questioning the very foundations of what we consider “food” to be, challenging them to consider how food - its naming, production, distribution, and consumption - is historically contingent and, as critical food studies researchers note, is simultaneously a site of pleasure and power dynamics. Upon completion of the minor, students will be able to do the following:
  • Develop a global and comparative perspective about food’s cultural, social, and biological significance

  • Develop an intersectional framework from which to understand gendered experiences of food production, distribution, and consumption

  • Apply theoretical approaches to studying food to real world problems
  • Understand that food lies at the nexus of multiple dimensions—environmental, political, biological, cultural, etc. — and approaches to addressing food-related problems must be multifaceted; 

  • Examine the ways food is centered in political discourses in both domestic and global spheres (e.g., social welfare policies, conglomeration of food corporation, food system, globalization, constructions of world hunger)

Food Studies in Action