We have a busy second half of the semester planned! Please mark your calendars for the following, post-spring-break events: ————————————————————————————————————————– THURSDAY, MARCH 21, 4:30 – 5:30PM Milk and Cookies with Rachel Black […]
By Lauren Kouffman Let’s be honest: there aren’t too many things that will get me out of bed before 9am on a Saturday morning. But a free, Sustainability @ BU-sponsored trip to see how maple syrup is produced (followed by an all-you-can-eat Flapjack Fling) made it hard for me to rationalize sleeping in. Despite some […]
Please join us for the second installment of the Spring 2013 Gastronomy at BU Lecture Series. Lectures are free and open to the public.
by Noel Bielaczyc The term “molecular gastronomy” generally conjures images of chefs utilizing science-based techniques and high-tech lab gadgetry like immersion circulators, vacuum sealers, dehydrators, and rotovaps to create visually arresting, palate dazzling, and expensive cuisine. While edible gels, foams and powders have become a somewhat trite symbol of the movement, the central principals remain […]
by Ashley Pardo I would have never believed if someone had told me that the best food of my life was patiently waiting in 200-year-old stone farmhouses, or that my new best friends would be lawnmowers and weed whackers, or that I would soon be chasing goats and sheep in the mountain of Piedmont, Italy. […]