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Please find a listing of some of our Fall Events, below, including a few key partner programs. We would love to have you join us. 


Thursday 9/8/22, 5:30-6:30pm ET
"How the Truffle Saved Provence" Lecture + Tasting
Newman Library 101S, VT Blacksburg Campus

"How the Truffle Saved Provence," with Prof. Zachary Nowak, Director of the Center for Food & Sustainability Studies at the Umbra Institute in Perugia, Italy (where we're also working to set up a study abroad program). Nowak digs deep into the history and fame of the truffle mushroom, this unlikeliest of luxury items. He explores how the homely fungus helped reverse a nineteenth-century environmental disaster in France's Provence region, and in doing so offers a portrait of this charming mushroom. A truffle tasting will follow the lecture. 

Thursday 9/8/22, 7-8:30pm ET
"Mushrooms and Foraging Around the World" Workshop
Newman Library Multipurpose Room, VT Blacksburg Campus

Following the public lecture (described above), we'll host this student-focused event, "Mushrooms and Foraging Around the World. Co-sponsored by Mozaiko, the Intercultural Living Learning Community at VT, we'll be joined by former Food Studies Student Associate Matthew Reiss, who runs Gnomestead Hollow Farm and Forage in Floyd, VA. He will bring his own farmed and foraged mushrooms for students to taste and learn to grow. This latter event is open to Mozaiko and any student interested in checking out our Food Matters Registered Student Organization (which can be any student).

Friday 9/23/22, 11:15am-12:05pm ET
Food Science and Technology Seminar: Anna Zeide

Zoom Link (No Registration Required)

The weekly seminar of the Department of Food Science and Technology will feature Food Studies Program Director, Anna Zeide. She will offer a brief overview of her research program, from her Ph.D. in the History of Science, Medicine, and Technology to her first book, "Canned," on the history of canned and processed food, and from her most recent book, "U.S. History in 15 Foods," to her ongoing work in building a transdisciplinary space for food studies at Virginia Tech.

Wednesday 9/28/22, 1pm-2pm ET
"Contextualizing Food, Art, and Labor: Aims and Crimes of Artisanal"
Register Here for the Zoom session

This is the September Fellows Talk of the VT Center for Food Systems and Community Transformation, with Dr. Danille Christensen, Assistant Professor in the Department of Religion and Culture and Food Studies Steering Committee Member. What cultural work does the label artisanal do? What people, sites, and processes does it "elevate" or ignore, and with what consequences? Taking processed meats and home canning as examples, this presentation explores how the appellations craft and artisanal can bolster hierarchies framed in terms of gender, class, and race. Attending to a wider range of production contexts compels us to consider intersections of tacit knowledge, physical dexterity, social savvy, and sensory power that occur outside the abattoir or atelier. See the flyer and more details here on the CFSCT website


Friday 10/14/22, 4pm ET
Cast Iron Curious?" with Katie Hoffman
Montgomery Museum of Art & History, 4 E Main St, Christiansburg, VA  

Join for this event with our partners the Peacock-Harper Culinary History Friends. An avid gardener and cook with a passion for Appalachian foodways, Katie Hoffman will share the fascinating history of cast iron cooking vessels in the U.S. and advise how to choose and maintain your own items. A talented musician, she will also sing about food and display some vintage cast iron. 

Friday 10/21/22, 12:15-1:15pm ET
A Panel on Food Studies: Restaurants, Schools, Architecture, and Extension
Register Here for the Zoom Session

We'll learn from several of our Food Studies Program Associates about their research in a variety of fields: Jordan Fallon (PhD Student, ASPECT), Marcus Weaver-Hightower (Professor and Program Leader of the Foundations of Education program, School of Education), Kay Edge (Associate Professor, Architecture), and Thomas Bolles (Associate Extension Agent, Virginia Cooperative Extension). From restaurant kitchens to school lunchrooms, and from architectural spaces to agricultural extension, come learn about the way that food studies takes shape across venues. 


Wednesday 11/2/22, 7pm ET
Acquired Tastes: Stories about the Origins of Modern Food Book Club Meeting
Virtual on Zoom, Details and Registration Here

Sponsored by the College of Liberal Arts and Human Sciences, this is the first in a series of virtual book clubs, featuring a discussion of “Acquired Tastes: Stories about the Origins of Modern Food" with author and VT Food Studies Program Director Dr. Anna Zeide. The cost of the event is $25, which includes the cost of the book, $5 of which is a donation to the Food Studies program at Virginia Tech. All books will be mailed to the address included in the registration, and mailed within seven business days of the registration date. Register by Oct. 1 to receive a book by Oct. 15. All registrations received after Oct. 1 cannot be guaranteed arrival in time for the book discussion. Every reasonable attempt will be made to ensure the book arrives on time. Click here to register for the event.

Thursday 11/10/22, 5:30-7:30pm ET
"Nibbles and Food Stuffs: Special Collections and University Archives Open House"
Location: Special Collections and University Archives Reading Room, Virginia Tech, Blacksburg Campus  (1st floor, Newman Library, near the study cafe)

Please join Special Collections and University Archives and the Food Studies Program for an open house to learn more about our food history materials, hands-on! We'll have a selection of books, publications, and manuscript materials relating to a wide range of food and drink history topics on display in our reading room for you to explore. Plus, we will share information about our digital resources that you can access anytime and, pending staff availability, offer behind-the-scenes tours of the archives. As is only appropriate, we will have some snacks, too! This is an open house and does not require advanced registration.


Thursday 12/1/22, 7-9pm ET
Winter Holidays Film, Food, & Traditions
Location TBD, VT Blacksburg Campus

This cozy end-of-semester event is for everyone, but students are especially welcome. We'll show a foodie film, have a discussion of winter holiday food traditions, and share holiday food treats. Let's take a study break and celebrate the end of the semester together! 

Tuesday 12/6/22, 6:30pm-8pm ET
Celebrating Food Justice and Public History
Solitude, 705 W. Campus Drive, Blacksburg VA 

This event will bring together and share student work (both graduate and undergraduate) from two courses focused on food justice and public history, one taught by Jessica Taylor in the Department of History and one by Danille Christensen in the Department of Religion & Culture. We will also profile local food justice organizations and help bring the semester to a close in community. 


Contact Anna Zeide with input or proposals for future events.

Learn more about our past events since Spring 2021 here

Check out our social media accounts on Twitter and Facebook, and Instagram @VTFoodStudies for posts about other food studies-related virtual events.