by Emily Contois In the course, A Survey of Food History (ML 622), we were given a most delightful final exam question this semester: to compare and contrast two Chicken Fricasée recipes… While it may appear at first glance that Francois Massialot’s recipe, “Poulets en Fricasée au Vin de Champagn” from Le Nouveau Cuisinier Royal et […]
In A Survey of Food History (ML 622), we were assigned a most delightful final exam essay question — compare and contrast two recipes for the same dish: Poulets en Fricasée au Vin de Champagne Recipe from: Francois Massialot, Le Nouveau Cuisinier Royal et Bourgeois. vol. II Paris: Joseph Saugrain 1748. p. 246. Take your chickens, gut them, and […]
by Emily Contois No, you’re not in a Memorial Day Weekend time warp. I am indeed posting about an event that occurred in March in, ahem, May. I can tell you the boring story of what I was buried under when this fabulous event took place, or I can simply get to the heart of […]
Merry White, a Professor of Anthropology who also teaches in the Gastronomy Program, has a new book available now: This fascinating book–part ethnography, part memoir–traces Japan’s vibrant café society over one hundred and thirty years. Merry White traces Japan’s coffee craze from the turn of the twentieth century, when Japan helped to launch the Brazilian […]
Rachel Black, Assistant Professor and Gastronomy Program Coordinator, has a new book available now: In an age of supermarkets and online commerce, markets offer unique social and cultural opportunities and bring together urban and rural worldviews. While often overlooked in traditional economic studies of food distribution, anthropologist Rachel Black contends that social relations are essential for […]