Author: Stacey Terlik

Pépin Lecture Series, Cook, Taste, Learn: How the Evolution of Science Transformed the Art of Cooking

Friday, December 4 at 12PM, register here.  Our final Pepin Lecture for the semester will feature a presentation by Guy Crosby and a cooking demonstration with Val Ryan. Cooking food is one of the activities that makes humanity unique. It’s not just about what tastes good: advances in cooking technology have been a constant part […]

Pépin Lecture Series, Halal Food: A History

Friday, November 13, Noon to 1 PM Speakers: Febe Armanios and Bogac Ergene Food trucks announcing “halal” proliferate in many urban areas but how many non-Muslims know what this means, other than cheap lunch? Here Middle Eastern historians Febe Armanios and Bogac Ergene provide an accessible introduction to halal (permissible) food in the Islamic tradition, […]

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 […]