Tag: Food Studies

Fall 2022 Pépin Lecture Series in Food Studies & Gastronomy

Fall 2022 lectures will be presented both in-person and via webinar format. Registration is free and open to the public –  please follow the link for each program to register.    SEPTEMBER Food Instagram: Identity, Influence, and Negotiation with Emily Contois, KC Hysmith, and Zenia Kish Zoom Webinar: participants will be sent link one day […]

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 […]

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 […]

Course Spotlight: Food & Visual Culture

Images, whether still or moving, are all around us and have become an increasing part of the modern landscape. The result of this proliferation of visual culture is that our understanding of the world is progressively mediated by images. So, not only have the products of visual media become more and more a part of […]

Food and the Senses: Taste and Flavor Podcast

Image courtesy of maximumyield.com.   Frank Carrieri and Morgan Mannino were tasked with presenting on the topic of taste and flavor for Professor Metheny’s Food and the Senses course. Instead of doing a video presentation, the two decided to create a podcast. This format allowed them to incorporate sound bites from interviews as well as […]