Author: brotger

Recognition

This post from Gastronomy Student Altamash Gaziyani continues our series from students in Anthropology of Food. 4th March, 2017 As a food runner during a backed-up lunch service on the first Saturday of a new block, there’s not much I can do to help other than scrabble around, plucking tickets off the floor as they […]

How Madeleines Can Trigger Memory

This post from Gastronomy Student Hannah Spiegelman continues our series from students in Anthropology of Food. I had never heard of Proust or his madeleine before starting the Gastronomy program at BU, but his famous moment has been talked about or mentioned in almost every class I have taken thus far. In his book, In […]

Commensality with the Ancestors and Spirits

Students Karen Metheny’s summer course, Anthropology of Food (MET ML 641) are contributing guest posts. In today’s post Gastronomy student Swarnta Prabhu considers different types of commensality. Chee-Beng defines commensality as “not only a biological act of consuming food but also a communicative act which has the significance of social relations” (2015, 13).  For example, […]

No Two Markets are the Same

Students Karen Metheny’s summer course, Anthropology of Food (MET ML 641) are contributing guest posts. This example of participant observation comes from Gastronomy student Kate Cherven. On Saturday, June 1st, I went to the Boston Public Market and Haymarket to conduct participant observation for two hours from 8:30 am until 10:30 am. These two locations […]