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Students from Karen Metheny’s Cookbooks and History course are contributing guest blog posts about their assignment to recreate a historical recipe. The first of this series comes from Kaya Williams. A Taste of the Past: Real Shrewsbury Cakes Consider this a recipe for adaptability: Take one 19th-century recipe and combine with 21st-century technology. Sprinkle in a […]
Written by current Gastronomy student Laura Kitchings. As an Archivist who is a current Master’s Candidate in the Gastronomy program, I am always trying to find ways to incorporate my professional training into my study of food. This summer I was fortunate to attend the 30-hour, 5-day workshop “The History of the Book in America: […]
This post from Gastronomy Student Caitlin Bueno continues our series from students in Anthropology of Food. Cabot’s Ice Cream & Restaurant is “a family owned and operated old-fashioned ice cream parlor and restaurant” in Newton, MA. The restaurant, known for its ice cream sundaes, also has a full menu serving breakfast all-day, and diner […]
This post from Gastronomy Student Altamash Gaziyani continues our series from students in Anthropology of Food. 4th March, 2017 As a food runner during a backed-up lunch service on the first Saturday of a new block, there’s not much I can do to help other than scrabble around, plucking tickets off the floor as they […]
Students Karen Metheny’s summer course, Anthropology of Food (MET ML 641) are contributing guest posts. Today’s is from Gastronomy student Caley Mahoney, who conducted participant observation for this article. It wasn’t until I used my position as a bartender and barista for a class project that I realized I had been conducting amateur anthropological research, […]