When you go out to dinner with friends and family do you imagine the connections that are being made between the people, space, and the food? Well, students of the Fall ’16 Anthropology of Food course have mapped it out for you! Below you will find student interpretations of the relationships that are created when […]
Filmmaker and Gastronomy student Allison Keir shares her new film: The Oyster Revival Over the last century, coastlines throughout New England and across the globe endured dramatic transformations. The foundations of mankind slowly overtook the ecological bedrock—a massive expanse of oyster beds that once harbored a bounty of creatures. In the last 100 years, atmospheric carbon […]
During my time in the gastronomy program, people would often ask a question that I’m sure is familiar to many current students – “What are you going to do with that degree?” (Or they would think I said ‘astronomy’ and look me up and down skeptically.) At the time I wasn’t sure what I was […]
Looking for resources to finish up those final papers? Check out the Schlesinger Library at Harvard’s Radcliffe Institute. With hundreds of volumes of cookbooks dating back to the 17th century and leading to the present, culinary magazines, and other periodicals, to manuscripts of world renowned and lesser known chefs, cooks, television personalities and restauranteurs the […]
I’ve never seen the authors of a cookbook less interested in talking about recipes, and thank goodness. When I sat down for Laila and Maggie’s lecture, I expected to hear about local cuisine and staple foods of the region, maybe about their own experiences preparing food. But after five minutes, Maggie told us that she […]