posts describing courses
Students in Steve Finn’s spring special topics course on Food Waste (MET ML702 E1) are contributing this month’s blog posts. The first in this series is from Christina Grace Setio. If you have ever dined out to a Korean, Mexican, or European restaurant, chances are you have gotten some type of a freebie. Specifically, the […]
By Christina Grace Setio Students in our Special Topics in Food Waste class (MET ML 702) recently had the great opportunity to tour and observe the Daily Table store in Dorchester, Boston. Daily Table is a not-for-profit retail store that provides healthy and affordable food while respecting their customers of diverse community. The Dorchester […]
Got Food? Got History? Go Public. Food and Public History (ML623), Spring 2020 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 […]
This guest post is part of a continuing series written by students from Karen Metheny’s Cookbooks and History course. Kate Watson documents her recreation of a recipe for 19th century cream candy. I’ve never tried to follow a pre-1900 recipe before, but for my Cookbooks and History class in the BU Gastronomy program, I chose to […]
Current student Neema Syovata describes the research process for her Introduction to Gastronomy final project. THE HICKORY NUT ADVENTURES This all began with a simple question – why aren’t there more opportunities to experience Native American food? And so, for my introduction to gastronomy final project, I opted to create a menu of contemporary Native American […]