by Marleena Eyre Molecular gastronomy, a hot trend in the food world in recent years, tends to evoke either quizzical or enthusiastic looks from food nerds—including many of us who are in the BU Gastronomy program. Chefs Ferran Adrià of El Bulli, Heston Blumenthal of The Fat Duck, and Pierre Gagnaire of Restaurant Pierre Gagnaire come […]
by Kimi Ceridon Soil, not to be confused with dirt, is the life blood of a garden. Dirt is dead and lifeless, but within soil, it is a complex, living ecosystem that keeps plants healthy. Nutrition for vegetables comes from the soil. Having healthy soil is important to an edible garden, but, if you are […]
By Ariel Knoebel On April 17th, the Gastronomy Program was graced with the effervescent presence of Terry Theise, a renowned wine importer and German wine specialist. Theise is known for his holistic approach to wine and his advocacy for small-scale production. As he describes it, “small scale wine stirs the soul in a way organization wine […]
by Kimi Ceridon Just when it seemed winter wasn’t going to give up without a fight, the thermometer finally bounced above the freezing mark. After a few false starts, it looks like it is going to finally stay there too. The days are getting longer and the sun is reaching higher in the sky. As […]