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Food Studies: An Immigrant Food Field Trip

Why are most Indian restaurants run by Pakistani families? Why is Chinese food cheaper than Japanese? An edible exploration of ethnic food in America.

Food Studies features the voices of volunteer student bloggers from a variety of different food- and agriculture-related programs at universities around the world. Don't miss Josh's last post, on the first grow-your-own pizza of spring.

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Paperclips and Samosas: a Q&A with Paola Antonelli on the Design of Food

GOOD asks the Senior Curator of Architecture and Design at the Museum of Modern Art in New York City what design can do for food.

Throughout this week, I'm hosting an online debate about the future of food. In a world where we can change what people eat by manipulating DNA but also by re-arranging school lunch lines, how should we make sure that our food is designed for the greater good?

To give this conversation some context, I've been asking design and food experts from a variety of different backgrounds what they think about the possibilities and pitfalls of food redesign, as well as what role the public should have in setting priorities for food research and development. Come back to GOOD each day this week to read what they have to say, and then share your own opinions here.

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