Author: Stacey Terlik

Course Spotlight: Cookbooks and History

What can cookbooks and recipes tell us about an individual? A community? A culture? What does the language of the recipe say about systems of knowledge and ways of thinking about the world? The movement of ingredients and food technology? The transmission of cooking knowledge? Does the analysis of historical cookbooks have contemporary applications? In […]

Food & Visual Culture: Student Photography

Gastronomy students in the Summer Session course, Food & Visual Culture, had the pleasure of taking a virtual field trip to food photographer, Nina Gallant’s studio. Nina explained the contemporary food photography workflow process, and students were able to witness and engage in a client-driven project.  Nina then gave the students a challenge: “Create a message using […]

Course Spotlight: U.S. Food Policy and Cultural Politics

  In response to the food-system challenges of pandemic and structural violence, Dr. Ellen Messer has been  revising MET ML 721, “US Food Policy and Cultural Politics” to integrate themes from our cutting edge conversations.  New formats and materials include integration of new readings and  Zoom recordings on food-security issues associated with pandemic and racial […]