Alison Brooks's Work on the Evolution of Human Diet Is Part of GW Food Research

Anthropology Professor Alison Brooks is part of the growing multidisciplinary food research movement within the University. GW has recently hosted USDA symposiums on changing nutritional guidelines. Courses such as Chef Jose Andres's World on a Plate course have also provided a forum for GW faculty from different fields of study come together to critically examine food issues. 

To read more about the growing food research movement, read GW Today's article featuring Alison Brooks. If you would like to learn more about Alison Brooks's research, watch her presentation from the CARTA conference.