Dr. Megan Elias will be teaching Special Topics in Gastronomy: Race, Ethnicity and Food during the Fall 2020 semester. This 4-credit course will examine how constructions and experiences of race and ethnicity shape and are shaped by foodways. Both positive and negative definitions of racial and ethnic identities delimit access to and use of different […]
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 […]
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: […]