This post, by Gastronomy student Amy Johnson, is part of our series from students in MET ML619, the Science of Food and Cooking. “So this one is a bit of a trust fall,” a blonde waitress explains to me. I sit idly, my curiosity intrigued. “It’s punchy, grippy, but definitely one of my favorites.” She […]
Category: Food Culture & History
Posts about food culture and food history – includes student projects, research, and publications – events, courses, etc.
Staples provide us with the basis of variety, and variety itself does seem to be one of our primal needs. COVID-19 has forced us to rethink what our staples are, what they mean to us, and our relationships with them. The following is a creative nonfiction piece, a collaboration by three classmates from Karen Pepper’s […]
Current student Neema Syovata describes the research process for her Introduction to Gastronomy final project. THE HICKORY NUT ADVENTURES This all began with a simple question – why aren’t there more opportunities to experience Native American food? And so, for my introduction to gastronomy final project, I opted to create a menu of contemporary Native American […]
Written by current Gastronomy student Laura Kitchings. As an Archivist who is a current Master’s Candidate in the Gastronomy program, I am always trying to find ways to incorporate my professional training into my study of food. This summer I was fortunate to attend the 30-hour, 5-day workshop “The History of the Book in America: […]
Looking to add another course to your summer schedule, but unsure how to choose? You might consider Netta Davis’s course, Culture and Cuisine of New England. Without fail, this course receives rave reviews from all who take it — from students who have lived in the region for years to those who moved here just for […]