DO NOT CATEGORIZE ANY POST UNDER THIS – parent category for program concentrations
In this 4-credit course, 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 the public about history or cultural heritage using food, and teach the public about the history of […]
Looking to add another course to your spring schedule? 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 school. This course explores […]
“Cook’s Illustrated, I’ve got a tasting of apple crostata in the main kitchen,” a test cook’s voice mumbles over the telephone speaker. I look up from my work, it’s 11AM, having some dessert pre-lunch won’t hurt me, plus it’s got apples in it (it’s practically health food) and I’d love to see where Steve is […]
The Boston University Programs in Food and Wine have announced the following titles in the Spring 2018 Pépin Lecture Series in Food Studies, Gastronomy, and the Culinary Arts. February 13th: Julie Guthman UCSC professor Julie Guthman will be giving a lecture on her research on the California strawberry industry. You can read more about her recent […]
Sometimes, one needs to take a step back from what one does to gain perspective to move forward. I have been a pâtissier for close to twenty years. Sometime along my career, I became determined to combine my love of the academic with my passion for food preparation and its social constructs. The desire to […]