Gastronomy student Danielle Jacques calls on the community to sign this petition, written by BU Students Against Mass Incarceration, demanding that the university cuts ties with Aramark, one of the largest food service contractors in the country which services state and federal prisons as well as BU dining halls. By Danielle Jacques At first glance, […]
Dear Gastronomy community, We write today in solidarity with George Floyd, Breonna Taylor, Tony McDade, their families, and those protesting injustice and police brutality across the country who have been met with a brutal, militarized police force. It is with sadness and rage that we add to the growing list of victims David McAtee, a […]
Gastronomy student Carolyn Holt wrote today’s post as part of her work in MET ML 641, Anthropology of Food. It is hard to overestimate the impact that COVID-19 is having on global supply chains. Awareness of the supply chain effects may have begun with the runs on toilet paper, hand soap, and canned beans at […]
This post, by Gastronomy student Amy Johnson, is part of our series from students in MET ML619, the Science of Food and Cooking. “So this one is a bit of a trust fall,” a blonde waitress explains to me. I sit idly, my curiosity intrigued. “It’s punchy, grippy, but definitely one of my favorites.” She […]
Here’s another post in our series from Dr. Karen Metheny’s Anthropology of Food class, by Gastronomy student David Ginivisian. SPAM. When discussing canned meats, SPAM is arguably in a class by itself. Introduced domestically in 1939 as a convenient and affordable food, it has risen to an unlikely iconic status. The recognizable cans stacked […]