posts describing courses
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 […]
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 Mara Sassoon. Açaí: by now, the purple Brazilian berry is ubiquitous in the United States. Most often, it is found in the form of a frozen pulp that is […]
Students in Steve Finn’s spring special topics course on Food Waste (MET ML702 E1) are contributing this month’s blog posts. Today’s post is from Molly Breiling. How I operate as a culinary professional, does not necessarily mirror my day to day, household practices. When I have job for an individual, or group, I must design […]