Category: Food Culture & History

Posts about food culture and food history – includes student projects, research, and publications – events, courses, etc.

A Discussion of Edna Lewis with Dr. Sara Franklin

The food and words of Edna Lewis provoke “a church experience,” asserted Dr. Sara B. Franklin in last night’s Jacques Pépin Lecture on her new edited volume Edna Lewis: At the Table with an American Original.  This collection of essays, including a contribution from Gastronomy Program Director, Dr. Megan Elias, explores the life and impact […]

Food Mapping: Revealing the Unseen

Written by Sarit Sadras Rubenstein for Anthropology of Food “Food mapping is an image-based approach to research that pays attention to the way people relate to food in the interaction of senses, emotions, and environments” (Marte 2007). Food mapping is an interesting assignment students take during “Anthropology of Food” class. Food Mapping is a tool, […]

UNESCO: Protecting Cultural Heritages Worldwide

Written by Sarah Faith If you’ve ever been to France, then you know that a baguette from a boulangerie in Paris, Lyon, or Provence has an air of je ne sais quoi about it. More than four hundred years of practice – and a revolution – have gone into the making of the iconic French […]