About
foodcultureology, founder and director
MS, RDN, LD
foodcultureology, chief promotions officer
MS, RDN, LD, CDCES, FAND
Ann Cohen and Le Greta Hudson are Registered Dietitian Nutritionists who formed their partnership over 15 years ago while waiting at the Denver airport on their way home from FNCE, the Academy of Nutrition and Dietetics annual Food and Nutrition Conference & EXPO. Ann, an innovative nutrition educator passionate about experiential learning, is the planner and organizer. Le Greta, an award-winning dietetics educator and Commissioner for the Commission on Dietetic Registration, is the promoter and connector. Together they have developed and led 35 immersion programs for more than 625 nutrition professionals and students interested in learning about food, culture, and history in Ireland and about the food and culture of the Mediterranean diet and lifestyle in Italy, and the unique food culture and campaigns promoting healthy eating habits in Portugal. Their years of experience and extensive networks, contacts, and academic partnerships in these countries are the special ingredients that make foodcultureology programs so appealing.
What is foodcultureology?
foodcultureology is the interdisciplinary examination of food and eating at the intersection of the interrelated areas of nutrition, anthropology, sociology, history, and gastronomy.
What is the focus of foodcultureology educational programs?
foodcultureology programs are designed for participants to explore the cultivation, preparation, marketing, and distribution of food, to examine how food and eating practices relate to cultural, societal, and historical contexts, and to discover food’s contribution and cultural connections to individual and community health. Within each unique culture, participants experience not only a cultural competence response to diverse food and cultural health beliefs and practices but also the sense of cultural humility that is curious and other-oriented in honoring others’ beliefs, customs, and values.
Who develops and leads foodcultureology programs?
Registered Dietitian Nutritionists (RDNs) develop and lead foodcutureology programs in partnership with faculty of educational institutions in the countries where the programs are offered. An innovative nutrition educator, passionate about experiential learning and an award-winning dietetics educator and past Commissioner for the Commission on Dietetic Registration have developed and led 35 immersive educational programs for more than 625 nutrition professionals and students interested in learning about food, culture and history in Ireland, the food and culture of the Mediterranean diet and lifestyle in Italy, and the unique food culture and campaigns promoting healthy eating habits in Portugal. Their extensive networks and contacts in these countries have resulted in engaging learning experiences from program arrival to departure.
Who participates in foodcultureology programs?
foodcultureology programs provide immersive professional continuing education credits for Registered Dietitians as well as nutrition and food and culture experiences for nutrition and dietetics students and interns in partnership with their nutrition and dietetics program faculty.
How much walking is involved in foodcultureology programs?
Program participants spend much of the day on their feet walking to and from their centrally located accommodations for the market tours, discussions, and culinary experiences.
How are foodcultureology program fees so reasonable compared to other programs?
International university partnerships, help foodcultureology achieve its mission to provide high-quality educational programs for nutrition professionals and students with reasonable fees to cover the cost of subject matter expert presentations, small-group workshops, local food producer visits, and single occupancy lodging without the added costs that travel companies charge.