Author: brotger

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 […]

Food Mapping at H-Mart

Students Karen Metheny’s summer course, Anthropology of Food (MET ML 641) are contributing guest posts. This food mapping example comes from Gastronomy student Jie Liu. Food mapping is a tool that can be used to figure out where people buy and eat food, what their preferences are, and how they behave in a food system. […]