We continue our series of posts from student’s in MET ML 619, The Science of Food and Cooking, with Professor Valerie Ryan, with this entry from gastronomy student Adrian Bresler. We owe a lot to scientists who cure diseases, increase crop yields and even fly us to the moon. But scientists do not always get […]
Today’s post, the second in our series from student’s in MET ML 619, The Science of Food and Cooking, with Professor Valerie Ryan, is submitted by gastronomy student Julian Plovnik. Last January, I accepted a job with a company whose focus centered around the delivery of authentic, homemade food to hungry customers across the country, […]
This month we will be featuring a series of posts from student’s in MET ML 619, The Science of Food and Cooking, with Professor Valerie Ryan. Today’s post is submitted by Gastronomy student María José Córdova. Is MSG a Chemical? Over one hundred years since its isolation and fifty years since the “discovery” of the […]
The Gastronomy community is invited to register for this symposium to be held on Saturday April 30, 1 pm to 6 pm. Registration is available for in person attendance or via zoom. Dr. Mary C. Beaudry (1950-2020) was an influential scholar, professor, and beloved fixture of Boston archaeology. This symposium brings together speakers and panelists […]
Spring 2022 lectures will be presented in webinar format. Registration is free and open to the public – please follow the link for each program to register. The Fruits of Empire Art, Food, and the Politics of Race in the Age of American Expansion Friday, February 11 at 12 pm EST Shana Klein Reisig, […]