Julia Lapp, Associate Professor in the Department of Health Promotion and Physical Education, presented at the European Institute of Food History and Food Studies in Tours, France in late March.Julia Lapp, Associate Professor in the Department of Health Promotion and Physical Education, presented at the European Institute of Food History and Food Studies in Tours, France in late March.
The presentation titled "From Schmierkase to Sustainability: New York State Cheese and the Artisanal Cheese Movement" is based on Lapp's current research about New York State cheese manufacture. In her research, Lapp explores the history of cheese making in NYS and interviews contemporary NYS cheese-makers about their work in relation to the development of the regional food system.
https://www.ithaca.edu/intercom/article.php/20150402160135996