Anything relating to classes or school – courses, class projects, graduation, registration,
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 Stacey Terlik. There is no doubt that the coronavirus has impacted your life these past few weeks. It is a global pandemic that is changing all aspects of our society and […]
Students in Steve Finn’s spring special topics course on Food Waste (MET ML702 E1) are contributing this month’s blog posts. The first in this series is from Christina Grace Setio. If you have ever dined out to a Korean, Mexican, or European restaurant, chances are you have gotten some type of a freebie. Specifically, the […]
By Christina Grace Setio Students in our Special Topics in Food Waste class (MET ML 702) recently had the great opportunity to tour and observe the Daily Table store in Dorchester, Boston. Daily Table is a not-for-profit retail store that provides healthy and affordable food while respecting their customers of diverse community. The Dorchester […]
Gastronomy student Laura Kitchings reports on her initial processing of John Mariani’s recent gift of a collection of 20th Century menus. The finding aid she has prepared for the collection is available here. I am always excited when my archival career intersects with my studies in the Gastronomy Program. This past month I was able […]
Got Food? Got History? Go Public. Food and Public History (ML623), Spring 2020 In Food and Public History (4 cr), we will examine interpretive foodways programs from museums, living history museums, folklore/folklife programs, as well as culinary tourism offerings, “historical” food festivals, and food tours. Our goal is to compare different approaches to teaching the […]