Author: brotger

Fall 2021 Pépin Lecture Series in Food Studies & Gastronomy

Fall 2020 lectures will be presented in webinar format. Registration is free and open to the public: please follow the link for each program to register.  Cheffes de Cuisine: Women and Work in the Professional French Kitchen Rachel Black, Associate Professor, Anthropology Department Connecticut College Though women enter France’s culinary professions at higher rates than […]

Gastronomy Students, Faculty and Alumni to speak at 2021 Food Studies Conference

Just Food: because it is never Just Food, the 2021 Joint Annual Conference of the Association for the Study of Food and Society (ASFS); the Agriculture, Food & Human Values Society (AFHVS); the Canadian Association for Food Studies (CAFS); and the The Society for the Anthropology of Food and Nutrition (SAFN) will run from June […]