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Food Studies Program Alumna Presents at Professional Conference

This past Saturday Harvard undergrad Teagan Lehrman presented a paper at the annual conference for the Association for the Study of Food and Culture (ASFS). Lehrman’s paper, “Steamed, Sealed, Delivered: How Canning Revolutionized, Unified,and Globalized Italian Cuisine,” grew out of her final paper for her course in Perugia, “The History and Culture of Food in Italy.”

Lehrman during the Pizza Workshop, one of the experiential learning activities for the Food Studies Program.

Lehrman was one of a small number of students and an even smaller number of graduate students who had papers accepted by the ASFS, the main American professional association for academics interested in food studies. Lehrman commented that everyone “was so nice and interesting and really passionate about what they were doing (and food in general),” and that the conference had made her consider academics as as a possible future career.

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