Neurogastronomy: A Flavorful Awakening in the Scientific Community
Gastronomy student Sophie Schwinn gives a vivid recap of the first inaugural symposium of the International Society of Neurogastronomy
Category: Research
Posts that highlight student research, including theses and graduation projects
A Dish through Time & History: Cauliflower Soup 1901-2015
By Louise Beck Brønnum Have you ever wondered why your grandmother’s stew tastes ten times better than the one you try to make yourself? It’s all bound to tradition, the context of time and place. By making a very simple recipe from two different time periods, a reflection of these influences becomes clear, and even […]
Alumna Emily Contois Explores Icons of Australian Food Culture
BU MLA in Gastronomy alumna Emily Contois presented as part of the Pepin Lecture Series on three iconic Australian foods: kangaroo, the flat white and Vegemite.
Dr. Ari Ariel’s Talk on the Hummus Wars
By Kendall Vanderslice On September 30th, a rainy Wednesday evening, Dr. Ari Ariel presented the second Pepin lecture of the year, titled “Hummus Wars: Buying and Boycotting Middle Eastern Foods.” The new head of the Gastronomy program began his presentation with a slideshow of the Guinness World Record competition between Lebanon and Israel, each vying […]
Don Lindgren Explores the Anatomy of a Cookbook
by Barbara Rotger Like family bibles and favorite children’s books, cookbooks are often singled out in the home for special treatment. They are kept separately from other books, passed down from generation to generation, with each caretaker inscribing his or her own name within it. However, unlike other treasured volumes, users regularly mark these texts […]