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Topics > Food
Doug Bouton (Law '10) offers his advice.
In the kitchen at U.Va.â€™s Lorna Sundberg International Center, students and community members come together to share home-cooked meals.
Nutrition experts at U.Va. explain how to eat mindfully and enjoy some of the potential benefits.
Mark Thompson of Starr Hill Brewery explains how Jefferson crafted his own beer.
New alumni creations for mind and mirth.
Everyone knows that certain jingle you sometimes hear out in the front yard during the summer, the unmistakable sound of an ice cream truck rolling by. Soon, there&rsquo
According to focus groups conducted by U.Va. Dining Services and ARAMARK, the most popular foods at Newcomb, O’Hill and Runk dining rooms are as follows (accompanied
Alumni chefs create dishes using only ingredients available at Monticello during Jefferson's time.
Students and faculty plan a Thanksgiving dinner using only ingredients from within 100 miles of Charlottesville.
Swiss-trained butcher and alumna Tanya Cauthen shares recipes and tips for picking the best cuts of meat.
A visiting professor points out a curious feature of the Jefferson statue, and lecturer W. Scott Harrop investigates its meaning.
Media studies professor Shilpa DavĂ© looks at ideas of competition, from The Hunger Games and America's Got Talent to college admissions and spelling bees.
Meet the new deans at the School of Architecture and the Batten School, and the Medical Center's new CEO.
U.Va.'s strength and conditioning team shows you how to work out like a Wahoo.
A look inside the new, eco-friendly, amenity-filled, dorms on Alderman Road.
University President Teresa Sullivan discusses the new Master of Science in Data Science program, and explains the growing importance of Big Data.
Charles Wright, professor emeritus of the U.Va. English departmentâ€™s Creative Writing Program, is 2014-15 Poet Laureate of the United States.
Survive in the wilderness (with kids), make ice cream with a law degree, train for a triathlon and more.