Tag: Jacques Pepin

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 […]

Cooking with Chef Jacques Pépin

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 […]

The Inside Scoop on BU’s Culinary Lab

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, […]

Discussing “Evil Alcohol” with Dr. Lionel Tiger

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 […]

Exploring The Culinary Arts Certificate Program – And Why You Should Take It

by Audrey Reid The Culinary Arts Certificate Program at Boston University is one of a kind. It was founded by Julia Child and Jacques Pepin in 1989 when Pepin suggested turning their highly successful cooking seminars into a full semester course. The program was designed around French cuisine and technique but also highlights other ethnic […]