Spring 2023 lectures will be presented either in-person or via webinar format, no hybrid events this term. Registration is free and open to the public – please follow the link for each program to register. Ingredients for Revolution: A History of American Feminist Restaurants, Cafes, and Coffeehouses with Alex Ketchum Since 2018, Dr. Alex Ketchum […]
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 […]
by Claudia Catalano Student Claudia Catalano recounts her experience cooking with Chef Jacques Pépin, one of the founders of the Gastronomy Program at BU and a celebrated chef in his own right. It’s 7 pm on a Wednesday night. Eighty ticket-holding foodies sit attentively while gulping down sparkling rosé. I’m standing underneath a kitchen demonstration […]
by Claudia Catalano Student Claudia Catalano presents her daily experiences in the BU Gastronomy culinary lab on her new blog. Since I began pursuing my MLA in Gastronomy in 2012, I’ve always dreamed of taking the Culinary Lab. I’m a good home cook, but I’ve never been formally trained in proper French technique, food safety, […]
by Rachel Anderson “Food is more than a source of electricity,” Dr. Lionel Tiger announced before going on to joke about the “nineteen” glasses of wine he consumed that evening. Speaking to a room of gastronomes, our thoughts and actions truly paralleled those initial words. It is undisputed. We recognize food as significantly more than […]