Looking to add another course to your spring schedule? You might consider Netta Davis’s course, Culture and Cuisine of New England. Without fail, this course receives rave reviews from all who take it — from students who have lived in the region for years to those who moved here just for school.
This course explores the unique culinary culture of the New England region. From history and anthropology, to archaeology, material culture, and folklore, this course employs an interdisciplinary approach to learning about regional dishes, their origins and meanings, the extraordinary people who developed New England cookery and food industries, and the intimate relationship between the land, (and sea!), the inhabitants and the foodways that evolved.
The encounters between Native peoples and Europeans brought forth succotash and “indian” pudding, (but maybe not Butterball Turkeys); Immigrant communities added linguica sausage to clambakes and Cranberry Chutney to the Thanksgiving table. From Yankee Pot Roast and Eel Pie to Moxie, Maple Syrup and Sam Adams, New England culture and cuisine is a rich and tasty subject for study.
This class will include a weekend field trip, likely to the Mashantucket Pequot Museum and Research Center in Connecticut. The last class visited there and feasted on Wampanoag chef Sherry Pocknett’s superb cuisine in the museum cafe. (You can read Gastronomy alumnus Michael Floreak’s article about the food and beverage program at the museum here.) Weather permitting, we may try our hands at making sea salt from Maine seawater as well.
Culture and Cuisine of New England (MET ML 638) will meet on Thursday evenings from 6 to 8:45 PM, beginning on January 18. Registration information can be found on this page.