We look forward to welcoming a wonderful group of new students into our programs this spring. Enjoy getting to know a few of them here. Clarissa Rosinski is from sunny Riverside, California where many of her fondest family memories were related to food. She spent a lot of time as a child in the kitchen […]
We look forward to welcoming a wonderful group of new students into our programs this spring. Enjoy getting to know a few of them here. Like any good story, it started with a love of bagels. It might have been the New York in her blood, but Emily Bowers left the city circa. 1997 and […]
An invitation from Corinne DaCosta, Professor for Culture and Cuisine of the African Diaspora: Hello, As I think about the world today, yesterday, and the tomorrows that are in the future; the cycles, connections, and continuances are what captivate my attention. Our mental muscles are searching for and connecting the dots that were left by […]
Friday, November 20 at 12 pm, register here Our second Pepin Lecture for the semester will feature Zella Palmer, chair and director of the Dillard University Ray Charles Program in African-American Material Culture, speaking on her book Recipes and Remembrances of Fair Dillard. The book is a compilation of research and recipes related to Dillard University, one […]
Got Food? Got History? Go Public. Food and Public History, Spring 2021 In Food and Public History (4 cr), we will examine interpretive foodways programs from museums, living history museums, folklore/folklife programs, as well as culinary tourism offerings, “historical” food festivals, and food tours. Our goal is to compare different approaches to teaching the public […]