Got Food? Got History? Go Public. Food and Public History, Spring 2021 In Food and Public History (4 cr), we will examine interpretive foodways programs from museums, living history museums, folklore/folklife programs, as well as culinary tourism offerings, “historical” food festivals, and food tours. Our goal is to compare different approaches to teaching the public […]
Category: Gastronomy at BU
Posts about the general gastronomy program at BU – sponsored lecture series, faculty and staff news, etc.
Fall 2020 lectures will be presented in webinar format. Registration is free and open to the public: please follow the link for each program to register. Registrants will receive a link to the webinar (and a recipe from the book!) approximately one week prior to the talk. We thank the Jacques Pépin Foundation […]
We look forward to welcoming a wonderful new group of students in our fall 2021 classes, and hope you will enjoy getting to know a few of them here. Stephanie Sang Delgado’s life has always revolved around food. From making, eating, and baking, not only would she cook or bake as a stress […]
What can cookbooks and recipes tell us about an individual? A community? A culture? What does the language of the recipe say about systems of knowledge and ways of thinking about the world? The movement of ingredients and food technology? The transmission of cooking knowledge? Does the analysis of historical cookbooks have contemporary applications? In […]
Dr. Megan Elias will be teaching Special Topics in Gastronomy: Race, Ethnicity and Food during the Fall 2020 semester. This 4-credit course will examine how constructions and experiences of race and ethnicity shape and are shaped by foodways. Both positive and negative definitions of racial and ethnic identities delimit access to and use of different […]