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by Emily Contois As the first summer session comes to a close, we’re all ruminating what we absorbed and discovered during the past six weeks of intense study. If you are a BU Gastronomy student and would like to share a few words on your summer session experience, please contact me! What follows is a […]
by Emily Contois In the course, A Survey of Food History (ML 622), we were given a most delightful final exam question this semester: to compare and contrast two Chicken Fricasée recipes… While it may appear at first glance that Francois Massialot’s recipe, “Poulets en Fricasée au Vin de Champagn” from Le Nouveau Cuisinier Royal et […]
In A Survey of Food History (ML 622), we were assigned a most delightful final exam essay question — compare and contrast two recipes for the same dish: Poulets en Fricasée au Vin de Champagne Recipe from: Francois Massialot, Le Nouveau Cuisinier Royal et Bourgeois. vol. II Paris: Joseph Saugrain 1748. p. 246. Take your chickens, gut them, and […]
The Boston University Gastronomy Program is thrilled to congratulate our largest group of graduates yet. After completing core course work in theory and methodology, history, food and the senses, and anthropology, as well as self-selected electives, these students now go forth, armed with a unique interdisciplinary speciality in food. We sincerely congratulate the following graduates: Katie […]
The fall 2012 semester will bring not only New England’s breathtaking fall foliage, but also a new course, Culture & Cuisine: Québec (ML 639 EL) taught by Rachel Black, PhD. In this course, students will: Study the history of the Canadian province of Québec from a culinary perspective Investigate the native foodways of Québec Explore […]