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Food Studies combine cultural, social and economic practices relating to the production and consumption of food. Materials on nutrition, history of food, food culture, cookery, culinary tourism are located in many subject specialty libraries on campus. Search library resources in UC Library Search for cookbooks, cultural history, books, ebooks, articles, proceedings, and news. Current UCB faculty, students, staff and patrons in the library have access to licensed resources & materials.
The Berkeley Food Institute seeks to transform food systems to expand access to healthy, affordable food and promote sustainable and equitable food production. The Institute partners with 8 campus schools and has more than 100 affiliated faculty.
Collaborations among UC’s 10 campuses, Lawrence Berkeley National Laboratory, and UC’s Division of Agriculture and Natural Resources. Aligns the university’s research, outreach and operations in a sustained effort to develop, demonstrate and export solutions for food security, health and sustainability.