UC Berkeley students traded in their textbooks for test kitchens, donut shops, and public health campaigns this summer as part of the Food, Culture, and the Environment (NUSCTX W104) course offered by the Department of Nutritional Sciences and Toxicology.
Developed as part of UC Berkeley’s American Cultures Engaged Scholarship (ACES) program, the course examines why we eat what we eat by addressing environmental, socio-economic, political, cultural, and personal components of the human diet. Students worked throughout the term to complete three projects—a digital history archive, a digital cookbook of global recipes, and collateral for a public health campaign—and present their findings and experiences. Partnerships were established by instructor Kristen Rasmussen and facilitated by Master of Nutritional Sciences and Dietetics graduate student Claire Larkins, an ACES chancellor's public fellow, who also provided mentorship and support to each team.
“Students had the chance to work remotely with innovative organizations near and far,” said Rasmussen. “The program truly demonstrated the real-world value of course concepts in a variety of settings, and the fact that our community partners choose to collaborate with us repeatedly is proof of its significance.”
Preserving the legacy of Cambodian donut shops
One group of students worked with Pink Box Stories, an online platform dedicated to sharing the stories of Cambodian families in the donut shop industry. They participated in creating a digital history of Bay Area donut shops based on research and interviews with shop owners. The material could later be used to create an interactive map sharing donut shop stories, social media content, and a platform to preserve the history of local businesses and share their stories.
“This food project uniquely aligned with my eclectic passions for donuts, immigrant stories, and entrepreneurship,” Grace Qian, an Industrial Engineering and Operations Research undergraduate, wrote in a course reflection. “The journey has been both fulfilling and enlightening, offering deep insights into the Cambodian community and their role in California's donut shop industry.”
Developing a global cookbook
Another student group collaborated with the Culinary Nutrition Collaborative to develop an e-cookbook featuring recipes from diverse cultural backgrounds. Under the guidance of two registered dietitian nutritionists, students had the opportunity to learn about the cookbook development process, recipe testing and adaptation, and the importance of preserving cultural authenticity while appealing to modern audiences. The project provided valuable insights into culinary nutrition and the cultural significance of food.
Students described the project as a unique learning opportunity and praised their partners for their support throughout the process. Nutritional sciences undergraduate Nancy Phung highlighted the project's broader impact, writing, "This project was more than just about nutrition; it was the combination of community, collaboration, and cultural values"
Advocating for healthier food policies in Mexico
A third group partnered with Salud Justa, a non-profit organization advocating for public health policies in Mexico, to develop materials supporting policy changes regarding trans-fatty acids. Students researched the cultural impact of trans fats in the Mexican food industry, creating a research paper, policy brief, and social media content. They also explored the influence of processed foods and the need for policy interventions to protect traditional Mexican diets.
The material developed by this group could serve as the basis for animations that would be distributed across Salud Justa’s social media accounts, including on TikTok and Instagram. “I felt emotionally invested in my work and really cherished learning more about Mexican food culture, trans fat health policy ideas, and working with [our partners,]” wrote Nutrition and Metabolic Biology undergraduate Neha Sivaraman.
Rasmussen emphasized the positive outcomes of the program, noting that student contributions often have lasting impacts. “The projects were educational, fulfilling, impactful, and fun—what more could you ask for?” she said. “The fact that students gained experience with new cultural foodways or strengthened pre-established bonds with their own was icing on the cake—or donut.