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 […]
Category: Gastronomy at BU
Posts about the general gastronomy program at BU – sponsored lecture series, faculty and staff news, etc.
This week we are featuring work from students in Val Ryan’s class The Science of Food and Cooking (MET ML619). Today’s post comes from Gastronomy student Madiyar Tyurin. Food science and the way it affects the field of gastronomy is a relatively new movement in the world of fine-dining restaurants. For centuries, people had been […]
Students in Karen Metheny’s Anthropology of Food (MET ML641) class are contributing posts this month. Today’s post is by David Ginivisian. The rapid spread of Covid-19 and the resulting human response is cause for the end of the world as we knew it. Without being alarmist, my point is this: this pandemic will represent a […]
This guest post is part of a continuing series written by students from Karen Metheny’s Cookbooks and History course. Kate Watson documents her recreation of a recipe for 19th century cream candy. I’ve never tried to follow a pre-1900 recipe before, but for my Cookbooks and History class in the BU Gastronomy program, I chose to […]
Current student Neema Syovata describes the research process for her Introduction to Gastronomy final project. THE HICKORY NUT ADVENTURES This all began with a simple question – why aren’t there more opportunities to experience Native American food? And so, for my introduction to gastronomy final project, I opted to create a menu of contemporary Native American […]