posts describing courses
This guest post is part of a continuing series written by students from Karen Metheny’s Cookbooks and History course. Ilana Hardesty details the challenge of making a historical recipe for boiled rice dumplings in a modern kitchen. 19th Century Cooking in a 21st Century Kitchen Let’s be honest: there’s only so far I can go […]
This guest post is part of a continuing series written by students from Karen Metheny’s Cookbooks and History course. Mara Sassoon shares her experience with recreating a historical recipe for cocoa cake. When it came to deciding on a historical recipe I wanted to recreate, I knew I wanted to make something chocolatey. What better […]
Students from Karen Metheny’s Cookbooks and History course are contributing guest blog posts about their assignment to recreate a historical recipe. The first of this series comes from Kaya Williams. A Taste of the Past: Real Shrewsbury Cakes Consider this a recipe for adaptability: Take one 19th-century recipe and combine with 21st-century technology. Sprinkle in a […]
This post from Gastronomy Student Caitlin Bueno continues our series from students in Anthropology of Food. Cabot’s Ice Cream & Restaurant is “a family owned and operated old-fashioned ice cream parlor and restaurant” in Newton, MA. The restaurant, known for its ice cream sundaes, also has a full menu serving breakfast all-day, and diner […]
This post from Gastronomy Student Altamash Gaziyani continues our series from students in Anthropology of Food. 4th March, 2017 As a food runner during a backed-up lunch service on the first Saturday of a new block, there’s not much I can do to help other than scrabble around, plucking tickets off the floor as they […]