by Melissa Herrick On December 5, 2012, the Howard Gottlieb Archival Research Center hosted speaker Jacques Pepin, renowned chef, TV personality, cookbook author, and one of the founders of BU’s Gastronomy program. The event started out with a reception. Having come straight from work, the full bar and passed hors d’ouevres were a welcome sight. […]
by Natalie Shmulik There is an unforgettable scene in the film, “Babette’s Feast”: A religiously devout group of townspeople hesitantly gather together for a momentous meal following the loss of their beloved pastor. After dinning on turtle soup, chocolate figs, and copious amounts of wine, the worried and aged faces of the distraught diners begin […]
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 […]
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 […]
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 […]