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Steven Finn will be teaching MET ML626 A1, Addressing Food Waste for a Sustainable Food System, during the Spring 2021 semester. Steven Finn is Vice President for Food Waste Prevention at Leanpath, Inc. and Co-founder and Managing Director for ResponsEcology, Inc. Food waste is a hot topic but not a new one. Some wasted food […]
Are you still looking to complete your Spring 2021 schedule? Connor Fitzmaurice will be teaching Sociology of Taste (MET ML 716 A1) on Thursday evenings. Taste has an undeniable personal immediacy: producing visceral feelings ranging from delight to disgust. As a result, in our everyday lives we tend to think about taste as purely a matter […]
Got Food? Got History? Go Public. Food and Public History, Spring 2021 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 public […]
Today’s guest post is from Steven Finn, who teaches a class on food waste for the Gastronomy Program. Steven Finn is Vice President for Food Waste Prevention at Leanpath, Inc. and Co-founder and Managing Director for ResponsEcology, Inc. MET ML626, Addressing Food Waste for a Sustainable Food System, will be offered in the spring 2021 […]
What can cookbooks and recipes tell us about an individual? A community? A culture? What does the language of the recipe say about systems of knowledge and ways of thinking about the world? The movement of ingredients and food technology? The transmission of cooking knowledge? Does the analysis of historical cookbooks have contemporary applications? In […]