Fabulous Faculty Series: Sara Ash
North Carolina State University Libraries - D.H. Hill Library, Thursday, October 15, 2009 at 4pm
Sara Ash
Sarah Ash will explain our way of eating today by examining social, economic, and scientific factors that existed during the mid-nineteenth through the early twentieth century. Thursday, October 15, 2009 4:00 p.m. Assembly Room (2nd Floor, East Wing) of NCSU’s D. H. Hill Library This event is co-sponsored by NCSULA. Samples of popular foods from the 30’s through the 80’s will be available for tasting. “The expression ‘gobble, gulp, and go’ was used to describe the American diet (by disapproving Europeans) as early as the late eighteenth century and not much has changed since then, except for improvements in the drugs to treat the resultant dyspepsia.” Sarah Ash is an Associate Professor in the Department of Food, Bioprocessing, and Nutrition Sciences, and the coordinator of the undergraduate Nutrition Program. She teaches over 1,000 students a year in a wide variety of classes, including one on US food history. She is the recipient of numerous teaching awards including the NCSU Alumni Distinguished Professor Award and the USDA Food and Agriculture Sciences Excellence in Teaching Award. (guyalice)… (more)
Sarah Ash will explain our way of eating today by examining social, economic, and scientific factors that existed during the mid-nineteenth through the early twentieth century. Thursday, October 15, 2009 4:00 p.m. Assembly Room (2nd Floor, East Wing) of NCSU’s D. H. Hill Library This event is co-sponsored by NCSULA. Samples of popular foods from the 30’s through the 80’s will be available for tasting. “The expression ‘gobble, gulp, and go’ was used to describe the American diet (by disapproving Europeans) as early as the late eighteenth century and not much has changed since then, except for improvements in the drugs to treat the resultant dyspepsia.” Sarah Ash is an Associate Professor in the Department of Food, Bioprocessing, and Nutrition Sciences, and the coordinator of the undergraduate Nutrition Program. She teaches over 1,000 students a year in a wide variety of classes, including one on US food history. She is the recipient of numerous teaching awards including the NCSU Alumni Distinguished Professor Award and the USDA Food and Agriculture Sciences Excellence in Teaching Award. (guyalice)… (more)
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