In Indigenous America, food is not extracted, it is gifted. The practice of hunting, fishing, planting, harvesting, preparing, preserving, and consuming are all done in relation to the land and all that live on it and within it. These relationships are central to cultural identity and the breakdown of traditional structures, institutions, and families through […]
We continue our series of posts from student’s in MET ML 619, The Science of Food and Cooking, with Professor Valerie Ryan, with this entry from gastronomy student Adrian Bresler. We owe a lot to scientists who cure diseases, increase crop yields and even fly us to the moon. But scientists do not always get […]
Today’s post, the second in our series from student’s in MET ML 619, The Science of Food and Cooking, with Professor Valerie Ryan, is submitted by gastronomy student Julian Plovnik. Last January, I accepted a job with a company whose focus centered around the delivery of authentic, homemade food to hungry customers across the country, […]
This month we will be featuring a series of posts from student’s in MET ML 619, The Science of Food and Cooking, with Professor Valerie Ryan. Today’s post is submitted by Gastronomy student María José Córdova. Is MSG a Chemical? Over one hundred years since its isolation and fifty years since the “discovery” of the […]
Our summer term course, MET ML 611, Archaeology of Food, with Dr. Karen Metheny, introduces students to the archaeological study of food and foodways in prehistoric and historic-period cultures, with a specific focus on how food was obtained, processed, consumed, […]