Today we’d like to highlight some of the unique electives we’ll be offering in the upcoming spring semester. Read on to see what’s available! The Science of Food and Cooking MET ML 619 | Tuesdays 6-8:45 | Valerie Ryan Cooking is chemistry, and it is the chemistry of food that determines the outcome of culinary […]
Category: Food Culture & History
Posts about food culture and food history – includes student projects, research, and publications – events, courses, etc.
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 […]
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, […]
Written by Olga Rizhevsky for MET ML 641, Anthropology of Food When discussing ‘American Food’, it seems one of two main schools of thought is prevalent: either the clear understanding that burgers, pizza, and apple pie are emblematic of the country; or that we live in a nation with mixed cuisine from all over the […]