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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 […]
This guest post is part of a continuing series written by students from Karen Metheny’s Cookbooks and History course. Kate Watson documents her recreation of a recipe for 19th century cream candy. I’ve never tried to follow a pre-1900 recipe before, but for my Cookbooks and History class in the BU Gastronomy program, I chose to […]
Current student Neema Syovata describes the research process for her Introduction to Gastronomy final project. THE HICKORY NUT ADVENTURES This all began with a simple question – why aren’t there more opportunities to experience Native American food? And so, for my introduction to gastronomy final project, I opted to create a menu of contemporary Native American […]
This guest post is part of a continuing series written by students from Karen Metheny’s Cookbooks and History course. Ilana Hardesty details the challenge of making a historical recipe for boiled rice dumplings in a modern kitchen. 19th Century Cooking in a 21st Century Kitchen Let’s be honest: there’s only so far I can go […]
This guest post is part of a continuing series written by students from Karen Metheny’s Cookbooks and History course. Mara Sassoon shares her experience with recreating a historical recipe for cocoa cake. When it came to deciding on a historical recipe I wanted to recreate, I knew I wanted to make something chocolatey. What better […]