by Chris Maggiolo Alcohol is an important aspect of nearly every society. Historically, its development as a food parallels that of human sociocultural development, while contemporarily, it continues to influence not only that which is social and cultural, but also that which is natural, physical, and biological. Alcohol is involved in the creation and destruction […]
We know we’re a little bit late, but from all of us in the Gastronomy program, we want to wish congratulations and the best of luck to our September graduates! Anne Marie Goldberg Final project: “The Culinary Laboratory: Science & Technology in the Kitchen” Kristen Day Shelly Final project: “Recognition of Novel Colors in Fruit-Flavored […]
Whether this is your very first semester or you’re finishing up your thesis, the Gastronomy program is all about maintaining a strong community. One of the best ways to get involved and stay connected is through the Gastronomy Student Association, a group of current students who help put together events and lectures for each semester. […]
by Avi Schlosburg “Conventional” farms continue to contribute to extraordinary environmental, nutritional, and cultural degradation. The stock market inexplicably crashes and spikes on a daily basis, causing investor confidence to dwindle. While the future may seem bleak on paper, many across the U.S. and the world are beginning to take their food, and their finances, […]
by Sarah Morrow Walking into a room that contains mostly strangers can be pretty daunting. But in spite of the dark and dreary weather outside, walking into the Gastronomy Welcome Back Social last week was anything but intimidating. The past two weeks have been a rush of reading and finding (sometimes hidden!) classrooms. Taking a […]