Members of the Gastronomy Community and the public are invited to a lecture by Dr. Helle Brønnum Carlsen on Taste and Judgment as a Key to Becoming a Responsible and Enjoying Eater (Food “Bildung”). Dr. Carlsen will discuss an aesthetic approach to food, and how food knowledge and attitudes concerning foods (food Bildung, or food […]
by Carlos C. Olaechea Student Carlos C. Olaechea recaps Dan Jurafsky’s lecture and book signing at Harvard Bookstore on October 10th. As gastronomy students, we learn that food is intrinsically tied to many aspects of our human existence, and through the multidisciplinary nature of our program we learn to view food through many different lenses. […]
by Rachel Anderson “Food is more than a source of electricity,” Dr. Lionel Tiger announced before going on to joke about the “nineteen” glasses of wine he consumed that evening. Speaking to a room of gastronomes, our thoughts and actions truly paralleled those initial words. It is undisputed. We recognize food as significantly more than […]
by Marleena Eyre Molecular gastronomy, a hot trend in the food world in recent years, tends to evoke either quizzical or enthusiastic looks from food nerds—including many of us who are in the BU Gastronomy program. Chefs Ferran Adrià of El Bulli, Heston Blumenthal of The Fat Duck, and Pierre Gagnaire of Restaurant Pierre Gagnaire come […]
By Ariel Knoebel On April 17th, the Gastronomy Program was graced with the effervescent presence of Terry Theise, a renowned wine importer and German wine specialist. Theise is known for his holistic approach to wine and his advocacy for small-scale production. As he describes it, “small scale wine stirs the soul in a way organization wine […]