Anything relating to classes or school – courses, class projects, graduation, registration,
The Gastronomy community is invited to register for this symposium to be held on Saturday April 30, 1 pm to 6 pm. Registration is available for in person attendance or via zoom. Dr. Mary C. Beaudry (1950-2020) was an influential scholar, professor, and beloved fixture of Boston archaeology. This symposium brings together speakers and panelists […]
Just Food: because it is never Just Food, the 2021 Joint Annual Conference of the Association for the Study of Food and Society (ASFS); the Agriculture, Food & Human Values Society (AFHVS); the Canadian Association for Food Studies (CAFS); and the The Society for the Anthropology of Food and Nutrition (SAFN) will run from June […]
Our summer term course, MET ML 611, Archaeology of Food, with Dr. Karen Metheny, introduces students to the archaeological study of food and foodways in prehistoric and historic-period cultures, with a specific focus on how food was obtained, processed, consumed, […]
Reducing Meat Waste by Learning to Love Organs and Accepting Other Cultures Students in MET ML 626, Food Waste: Scope, Scale, & Signals for Sustainable Change, are contributing posts this month. Today’s is from Gastronomy student Samantha Maxwell. The often-cited Sustainable Development Goal Target 12.3 aims to reduce global food waste by 50 percent by […]
Students in MET ML 626, Food Waste: Scope, Scale, & Signals for Sustainable Change, are contributing posts this month. Today’s is from Gastronomy student Sabina Michelle Säfsten Routon. It was an issue of convenience. Or, rather, one of inconvenience — wrapping that much fish just to store it for “some guy” to come pick it […]