Got Food? Got History? Go Public. Food and Public History, Spring 2021 In Food and Public History (4 cr), we will examine interpretive foodways programs from museums, living history museums, folklore/folklife programs, as well as culinary tourism offerings, “historical” food festivals, and food tours. Our goal is to compare different approaches to teaching the public […]
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. Registrants will receive a link to the webinar (and a recipe from the book!) approximately one week prior to the talk. We thank the Jacques Pépin Foundation […]
Today’s guest post is from Steven Finn, who teaches a class on food waste for the Gastronomy Program. Steven Finn is Vice President for Food Waste Prevention at Leanpath, Inc. and Co-founder and Managing Director for ResponsEcology, Inc. MET ML626, Addressing Food Waste for a Sustainable Food System, will be offered in the spring 2021 […]
We look forward to welcoming a wonderful new group of students in our fall 2021 classes, and hope you will enjoy getting to know a few of them here. Ariella Amshalem has four children and a sense of humor. She has lived back and forth between Boston and Israel since the age of 5, […]
We look forward to welcoming a wonderful new group of students in our fall 2021 classes, and hope you will enjoy getting to know a few of them here. Stephanie Sang Delgado’s life has always revolved around food. From making, eating, and baking, not only would she cook or bake as a stress […]