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Gastronomy student Carolyn Holt wrote today’s post as part of her work in MET ML 641, Anthropology of Food. It is hard to overestimate the impact that COVID-19 is having on global supply chains. Awareness of the supply chain effects may have begun with the runs on toilet paper, hand soap, and canned beans at […]
This post, by Gastronomy student Amy Johnson, is part of our series from students in MET ML619, the Science of Food and Cooking. “So this one is a bit of a trust fall,” a blonde waitress explains to me. I sit idly, my curiosity intrigued. “It’s punchy, grippy, but definitely one of my favorites.” She […]
Staples provide us with the basis of variety, and variety itself does seem to be one of our primal needs. COVID-19 has forced us to rethink what our staples are, what they mean to us, and our relationships with them. The following is a creative nonfiction piece, a collaboration by three classmates from Karen Pepper’s […]
Students in Steve Finn’s spring special topics course on Food Waste (MET ML702 E1) are contributing this month’s blog posts. Today’s post is from Anne Howard. Doesn’t this look like a feast? At this Chicago Korean barbecue restaurant, grilling your own food is only part of the draw. (That’s marinated octopus cooking on the tabletop […]
Students in Steve Finn’s spring special topics course on Food Waste (MET ML702 E1) are contributing this month’s blog posts. Today’s post is from Stacey Terlik. There is no doubt that the coronavirus has impacted your life these past few weeks. It is a global pandemic that is changing all aspects of our society and […]