News and Events
Check here for details on recent and upcoming Gastronomy-related events. Got a tip on an event you’d like to share? Fill out a News Form here.
Fall Events (Additional events and registration links to come!)
September 19 – Pepin Lecture Series – Rebekah Pite – Sharing Yerba Mate: How South America’s Most Popular Drink Defined a Region – 6:00 PM in Fuller 124 or Online – Register on Eventbrite
October 3 – Pepin Lecture Series – Jim Clarke – The Wines of South Africa
October 11 – Cacao, Gift of Gods: celebration of cacao and chocolate heritage in Mesoamerica
October 17 – Pepin Lecture Series – Keja (Lu) Valens – Culinary Colonialism, Caribbean Cookbooks, and Recipes for National Independence
November 7 – Pepin Lecture Series – Mary Ann Esposito – Ciao Italia: Plant, Harvest, Cook!
November 14 – Flavors of Anatolia
Styling: At the Intersection of Photography and Food
By Daryl Mogilewsky I took a photography course last year while I was living in Austin, Texas. A few classes in, a fellow student asked the instructor if we would be covering “food photography” in the course material. Austin is a food hub, after all. The instructor replied with a slight... More
Food & Wine Instructor on History of Chinese Food in Boston
Many American cities have their own “Chinatown” neighborhoods, but do they also have their own varieties of Chinese food? And how did they come to be? BU Anthropology Professor Merry White weighed in on the history of Boston’s Chinatown, and the characteristics of regional food. Sharing insight on WBUR, on those dishes... More
Gastronomy Chef Makes Gourmet Meals Easy
Amanda Mayo (MET’08, GRS’17) is the creative force behind Pantry—a new Brookline market where customers can shop for meals whose ingredients have already been assembled and portioned, simplifying and streamlining their cooking process and presenting an affordable alternative to restaurant dining. Speaking with BU Today, the Gastronomy program instructor calls... More
Jacques Pépin Favorably Compared to Statue of Liberty
Pépin, a forerunner to the modern world of televised cooking instruction, views the kitchen as a place not for competition, but for appreciation—and it is that spirit which earned the chef a spot as one of America’s most cherished French imports. On chef Jacques Pépin’s 80th birthday, recently celebrated by the... More