posts describing courses
This post, by Gastronomy student Amy Johnson, is part of our series from students in MET ML619, the Science of Food and Cooking. “So this one is a bit of a trust fall,” a blonde waitress explains to me. I sit idly, my curiosity intrigued. “It’s punchy, grippy, but definitely one of my favorites.” She […]
Here’s another post in our series from Dr. Karen Metheny’s Anthropology of Food class, by Gastronomy student David Ginivisian. SPAM. When discussing canned meats, SPAM is arguably in a class by itself. Introduced domestically in 1939 as a convenient and affordable food, it has risen to an unlikely iconic status. The recognizable cans stacked […]
Staples provide us with the basis of variety, and variety itself does seem to be one of our primal needs. COVID-19 has forced us to rethink what our staples are, what they mean to us, and our relationships with them. The following is a creative nonfiction piece, a collaboration by three classmates from Karen Pepper’s […]
This week we are featuring work from students in Val Ryan’s class The Science of Food and Cooking (MET ML619). Today’s post comes from Gastronomy student Madiyar Tyurin. Food science and the way it affects the field of gastronomy is a relatively new movement in the world of fine-dining restaurants. For centuries, people had been […]
This week we are featuring work from students in Val Ryan’s class The Science of Food and Cooking (MET ML619). Today’s post comes from Michelle Samuels. Craving pickles is a commonly reported experience among transgender women and other transfeminine people undergoing hormone replacement therapy (HRT). The commonly held explanation involves a potential sodium-wasting side effect […]