USC Dornsife News

To head off “food burnout,” USC Hospitality revamps most menus on the University Park campus. [3 min read]

A born storyteller, Kimberley Lovato ’90 has published a mouthwatering guide to her beloved adoptive city’s most intriguing restaurants, markets and artisanal food shops.

The Food for Thought educational outreach program enriches education in Los Angeles public schools using aquaponics as an active-learning platform for themes related to STEM as well as food and environmental justice.

Students in Anne McKnight's Modernology course enriched their study of food in Japanese culture and literature by planting a community garden.

In a paper published on Nov. 24 in the Proceedings of the National Academy of Sciences journal, USC College's Emily Liman reveals the physiology behind all the puckering — how people taste sour.

Aimee Bender's new book, The Particular Sadness of Lemon Cake, is rich and multi-layered.

Culinary connoisseur and former USC College student Debbie Lee will showcase her world fusion cuisine on The Next Food Network Star.