posts describing courses
Today’s guest post is from Steven Finn, who teaches a class on food waste for the Gastronomy Program. Steven Finn is Vice President for Food Waste Prevention at Leanpath, Inc. and Co-founder and Managing Director for ResponsEcology, Inc. MET ML626, Addressing Food Waste for a Sustainable Food System, will be offered in the spring 2021 […]
What can cookbooks and recipes tell us about an individual? A community? A culture? What does the language of the recipe say about systems of knowledge and ways of thinking about the world? The movement of ingredients and food technology? The transmission of cooking knowledge? Does the analysis of historical cookbooks have contemporary applications? In […]
Dr. Megan Elias will be teaching Special Topics in Gastronomy: Race, Ethnicity and Food during the Fall 2020 semester. This 4-credit course will examine how constructions and experiences of race and ethnicity shape and are shaped by foodways. Both positive and negative definitions of racial and ethnic identities delimit access to and use of different […]
In response to the food-system challenges of pandemic and structural violence, Dr. Ellen Messer has been revising MET ML 721, “US Food Policy and Cultural Politics” to integrate themes from our cutting edge conversations. New formats and materials include integration of new readings and Zoom recordings on food-security issues associated with pandemic and racial […]
Gastronomy student Carolyn Holt wrote today’s post as part of her work in MET ML 641, Anthropology of Food. It is hard to overestimate the impact that COVID-19 is having on global supply chains. Awareness of the supply chain effects may have begun with the runs on toilet paper, hand soap, and canned beans at […]