Démaé to Delivery: The History of Take-out Food in Japan, with Elizabeth Andoh
Tuesday, September 25, at 6 PM, Location TBA*
Whether it’s a simple bowl of soba noodles, or an elaborate full-course banquet, food delivery has been booming business in Japan for centuries. Come explore the history of démaé, Japan’s take-out catering, with cookbook author, culinary arts instructor and longtime Japan resident, Elizabeth Andoh. A graduate of the Yanagihara School of Classical Japanese Cuisine, Andoh has written three books on Japanese cooking: An American Taste of Japan, At Home with Japanese Cooking, and the IACP-award winning An Ocean of Flavor. She has been a James Beard Award Nominee for International Cooking.
Edna Lewis: At the Table with an American Original, with Sara B. Franklin
Tuesday, October 2 at 6 PM, location TBA*
Edna Lewis (1916-2006) wrote some of America’s most resonant, lyrical, and significant cookbooks, including the now classic The Taste of Country Cooking. Lewis cooked and wrote as a means to explore her memories of childhood on a farm in Freetown, Virginia, a community first founded by black families freed from slavery. Her reputation as a trailblazer in the revival of regional cooking and as a progenitor of the farm-to-table movement continues to grow. In this first-ever critical appreciation of Lewis’s work, food-world stars gather to reveal their own encounters with Edna Lewis. Sara Franklin, the book’s editor, discusses Lewis’s impact and how she brought together so many different perspectives on Lewis’ life and work.
Sara B. Franklin is a writer and food studies scholar teaching at New York University’s Gallatin School of Individualized Study. She has a PhD in Food Studies from NYU.
Chefs, Drugs and Rock ’n’ Roll: How Food Lovers, Free Spirits, Misfits and Wanderers Created a New American Profession, with author Andrew Friedman, and Chef Jim Dodge
Thursday, October 25 at 6 PM, Fuller Building, room 117, 808 Commonwealth Avenue
Chefs, Drugs and Rock & Roll transports readers back in time to witness the remarkable evolution of the American restaurant chef in the 1970s and ’80s. Author Andrew Friedman has chronicled the life and work of some of our best American chefs. He is the author of Knives at Dawn: America’s Quest for Culinary Glory at the Bocuse d’Or, the World’s Most Prestigious Cooking Competition and coeditor of the internationally popular anthology Don’t Try This at Home. Among the chefs profiled in this work is Jim Dodge, director of specialty culinary programs for Bon Appétit Management Company, the jury chair for the first-ever Julia Child Award, and member of the advisory council of the Julia Child Foundation.
Ten Restaurants that Changed America, with Paul Freedman
Thursday, November 29 at 6 PM, location TBA*
In Ten Restaurants that Changed America Paul Freedman revisits the most important dining places of the American past to explore what impact their menus and style have had on American food. From Howard Johnson’s to the Four Seasons, Freedman reminds us that when we dine out we participate in a broad national culture of expectations and behaviors. The book revives our memories of long ago dinners and gives us a new way to think about past meals. Writing in the New York Times, Tejal Rao noted that “Mr. Freedman marshals deep research to map the changes each restaurant made to American culture.” Ten Restaurants that Changed America has recently been released in paperback.
Paul Freedman is the Chester D. Tripp Professor of History at Yale University. Professor Freedman a specialist in medieval social history, the history of Catalonia, comparative studies of the peasantry, trade in luxury products, and the history of cuisine.
*Please refer to the Boston University Programs in Food and Wine website for updated locations in early September.
The Pépin Lecture Series in Food Studies & Gastronomy are free and open to the public, but registration is requested.