Posts about food culture and food history – includes student projects, research, and publications – events, courses, etc.
Looking to add another course to your summer schedule, but unsure how to choose? You might consider Netta Davis’s course, Culture and Cuisine of New England. Without fail, this course receives rave reviews from all who take it — from students who have lived in the region for years to those who moved here just for […]
2019 Summer Session 1 Gastronomy Classes (May 21 through June 28) MET ML 641 – Anthropology of Food (Karen Metheny) Mon./Wed. 5:30-9 pm, Summer 1 (May 22-June 26) What can food tell us about human culture and social organization? Food offers us many opportunities to explore the ways in which humans go about their daily […]
Got Food? Got History? Go Public. Food and Public History (ML623), Spring 2019 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 way to teach […]
Today we’d like to highlight some of the unique electives we’ll be offering in the upcoming spring semester. Read on to see what’s available! The Science of Food and Cooking MET ML 619 | Tuesdays 6-8:45 | Valerie Ryan Cooking is chemistry, and it is the chemistry of food that determines the outcome of culinary […]
The food and words of Edna Lewis provoke “a church experience,” asserted Dr. Sara B. Franklin in last night’s Jacques Pépin Lecture on her new edited volume Edna Lewis: At the Table with an American Original. This collection of essays, including a contribution from Gastronomy Program Director, Dr. Megan Elias, explores the life and impact […]