Events

While we do our best to maintain accurate and up-to-date event information, it is a good idea to confirm location and time with the sponsoring organization.

If you have an event you would like to share, please email us at:  gastronomyatbu@gmail.com.


2018 Pepin Lecture Series

The Boston University Programs in Food and Wine have announced the following titles in the Fall 2018 Pépin Lecture Series in Food Studies, Gastronomy, and the Culinary Arts. Please see www.bu.edu/foodandwine for registration information.

 

September 25th | Démaé to Delivery: The History of Takeout Food in Japan with Elizabeth Andoh

6 PM – 8 PM | 871 Commonwealth Avenue, College of General Studies Room 505 

Whether it’s a simple bowl of soba noodles or an elaborate full-course banquet, food delivery has been a booming business in Japan for centuries. Come explore the history of démaé, Japan’s takeout catering, with cookbook author, culinary arts instructor, and longtime resident of Japan Elizabeth Andoh. A graduate of the Yanagihara School of Classical Japanese Cuisine and a James Beard Award Nominee for International Cooking, Andoh has written three books on Japanese cooking: An American Taste of Japan, At Home with Japanese Cooking, and the IACP award-winning An Ocean of Flavor.

 

October 2nd | Edna Lewis: At the Table with an American Original with Sarah Franklin

6 PM – 8 PM | 808 Commonwealth Ave., Demonstration Room, Room 117 

Edna Lewis (1916–2006) wrote some of America’s most resonant, lyrical, and significant cookbooks, including the now-classic The Taste of Country Cooking. Lewis cooked and wrote as a means to explore her memories of childhood on a farm in Freetown, Virginia, a community first founded by black families freed from slavery. Her reputation as a trailblazer in the revival of regional cooking and as a progenitor of the farm-to-table movement continues to grow. Sara Franklin, the book’s editor, discusses Lewis’s impact and how she brought together so many different perspectives on Lewis’s life and work. Franklin is a writer and food studies scholar teaching at New York University’s Gallatin School of Individualized Study. She has a PhD in food studies from NYU. This talk will also feature a small tasting by James Beard-award winning chef Barry Maiden, who counts Edna Lewis among one of his culinary inspirations.

 

October 25th | Chefs, Drugs and Rock & Roll with Andrew Friedman and Jim Dodge

6 PM – 8 PM | 808 Commonwealth Ave., Demonstration Room, Room 117 

Chefs, Drugs and Rock & Roll transports readers back in time to witness the remarkable evolution of the American restaurant chef in the 1970s and ’80s. Taking a rare, coast-to-coast perspective, Andrew Friedman goes inside Chez Panisse and other Bay Area restaurants to show how the politically charged backdrop of Berkeley helped draw new talent to the profession; into the historically underrated community of Los Angeles chefs, including a young Wolfgang Puck and future stars such as Susan Feniger, Mary Sue Milliken, and Nancy Silverton; and into the clash of cultures between established French chefs in New York City and the American game changers behind The Quilted Giraffe, The River Cafe, and other East Coast establishments. Andrew Friedman has chronicled the life and work of some of our best American chefs. He is the author of Knives at Dawn: America’s Quest for Culinary Glory at the Bocuse d’Or, the World’s Most Prestigious Cooking Competition and coeditor of the internationally popular anthology Don’t Try This at Home.

 

November 29th | Ten Restaurants That Changed America with Paul Freedman

6 PM – 8 PM |725 Commonwealth Ave College of Arts and Sciences Room 313

In his book Ten Restaurants That Changed America, Yale history professor Paul Freedman revisits the most important dining places of the American past to explore what impact their menus and style have had on American food. From Howard Johnson’s to the Four Seasons, Freedman reminds us that when we dine out we participate in a broad national culture of expectations and behaviors. Paul Freedman is the Chester D. Tripp Professor of History at Yale University. Professor Freedman is a specialist in medieval social history, the history of Catalonia, comparative studies of the peasantry, trade in luxury products, and the history of cuisine.

 

 


Fall 2018 Culinary Historians of Boston Programs

We are glad to be hosting the meetings of the Culinary Historians of Boston this year. All programs will begin at 6 PM and will be held in Fuller 109. Please join us if you can – we will have snacks!

    September 11th | Bread & Beauty: A Year in Montgomery County’s Agricultural Reserve with author Claudia Kousoulas

    October 17th | History of Candy in Boston with Rhea Becker

    November 13th | Storied Bars of New York with author and BU alumna Delia Cabe

    December 3rd | Fluff with author Mimi Graney