Category: Lectures
A Recipe for Research
by Lucia Austria Barbara Rotger knows that there is more you can learn from a recipe than just how to cook a Thanksgiving turkey, or the best pecan pie. Cookbooks have been a focus of research for cultural studies scholars, picking apart recipes to understand the diet of a particular society. In her November 6th […]
Figuring the Fork
By M. Ruth Dike Have you ever thought about the fork? Darra Goldstein has. On Monday, October 22nd, as part of the “Pépin Lecture Series” sponsored by BU’s Program for Wine, Food, & the Arts, Goldstein, founding editor of food journal Gastronomica gave an excellent lecture on the “Progress of the Fork: From Diabolical to Divine.” Goldstein began by […]
Three Food Anthropologists Gather Around the Italian Table
by Emily Contois Featuring the work of three influential food anthropologists, the fall 2012 BU Gastronomy lecture series concluded with a flourish on November 12 with “Around the Italian Table: A Roundtable Discussion of Contemporary Food Ethnography in Italy.” United in their methodologies and Italian focus, each explores different aspects of Italian foodways. The work […]
Wine and Dine, Medieval Islamic Style
By Elizabeth Mindreau The students of Kyri Claflin’s History of Food (ML622) class were treated to a lecture and cooking demonstration by scholar of Medieval Islamic cuisine and food writer, Nawal Nasrallah. Nawal discussed what historians consider the Golden Age of the Arab World, between the 8th and 13thcenturies. She described Baghdad as the center […]