posts describing courses
Reducing Meat Waste by Learning to Love Organs and Accepting Other Cultures Students in MET ML 626, Food Waste: Scope, Scale, & Signals for Sustainable Change, are contributing posts this month. Today’s is from Gastronomy student Samantha Maxwell. The often-cited Sustainable Development Goal Target 12.3 aims to reduce global food waste by 50 percent by […]
Students in MET ML 626, Food Waste: Scope, Scale, & Signals for Sustainable Change, are contributing posts this month. Today’s is from Gastronomy student Sabina Michelle Säfsten Routon. It was an issue of convenience. Or, rather, one of inconvenience — wrapping that much fish just to store it for “some guy” to come pick it […]
An invitation from Corinne DaCosta, Professor for Culture and Cuisine of the African Diaspora: Hello, As I think about the world today, yesterday, and the tomorrows that are in the future; the cycles, connections, and continuances are what captivate my attention. Our mental muscles are searching for and connecting the dots that were left by […]
Students in Cookbooks and History (MET ML 630), directed by Dr. Karen Metheny, researched and recreated a historical recipe to share with the class. They were instructed to note the challenges they faced, as well as define why they selected their recipe and why it appealed to them. Here is the next essay in this […]
During the Fall 2020 semester, students in ML 715 Food and the Senses were tasked with conducting sensory labs during the Covid-19 pandemic. Equipped with a kit of basic supplies, students intelligently and creatively developed sensory experiments their classmates could take part in from their homes as we gathered virtually. Using qualitative and quantitative approaches, students successfully accounted […]