Nutrition science is surprisingly young—the first vitamin was isolated less than 100 years ago. Since then, dietary recommendations have shifted dramatically, from low-fat to low-carb and various other paradigms. This talk introduces the concept of "food literacy" as a framework for understanding and navigating nutritional information in contemporary society.

The presentation examines three dimensions of food literacy: functional, interactive, and critical. It explores how cooking shaped human evolution, why communal eating remains significant for social well-being, and how disparities in food access reflect broader societal inequalities. Through discussion of these topics, this talk aims to provide a comprehensive understanding of what food literacy means in modern contexts.

Event is exclusive to CKS Visiting Scholars, graduate/undergraduate students, and faculty

Sponsor(s): Center for Korean Studies