Category: Lectures

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 […]

The Circus of the Senses: A Symposium on Food & the Humanities

Article and images by Ariana Gunderson The Culinary Institute of America hosted the Circus of the Senses: A Symposium on Food & the Humanities this past Monday, a feast for both mind and tongue.  The day-long symposium demonstrated the best of CIA’s Applied Food Studies program, combining traditional academic papers, collaborative discussion, and a surrealist […]

Spring 2018 Pepin Lecture Lineup

The Boston University Programs in Food and Wine have announced the following titles in the Spring 2018 Pépin Lecture Series in Food Studies, Gastronomy, and the Culinary Arts. February 13th: Julie Guthman UCSC professor Julie Guthman will be giving a lecture on her research on the California strawberry industry. You can read more about her recent […]

Reflections on Michael Twitty’s Pepin Lecture

On October 24th, Michael Twitty visited BU to present a Pepin Lecture on his book, The Cooking Gene. This is Gastronomy student Ariana Gunderson’s take on the lecture. “But, America is not ready for you.” So said an editor at a major publishing house to Michael Twitty, when he proposed a book tracing the food […]