Posts about food culture and food history – includes student projects, research, and publications – events, courses, etc.
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 […]
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.
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 […]
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 […]
Dr. Karen Metheny will be teaching Food and Gender during the Fall 2015 term. This 4-credit course takes an anthropological, cross-cultural, and interdisciplinary approach to the study of food and gender, looking at how masculinity and femininity are defined through beliefs and practices surrounding food and body. Students will engage in a semester-long research project […]