Posts about the general gastronomy program at BU – sponsored lecture series, faculty and staff news, etc.
A Conference Using Foraging to Explore the Intersections of Environmental Stewardship, Racial Justice & Food Sovereignty Join the Boston University Gastronomy community for in-depth discussions and (remote) hands-on foraging experiences! Since the start of the pandemic, the connections between environmental racism, climate change, land (in)access, social justice, and food sovereignty have become clearer than ever. […]
Students in Cookbooks and History (MET ML 630), directed by Dr. Karen Metheny, researched and recreated a historical recipe to bring in to class. They were instructed to note the challenges they faced, as well as define why they selected their recipe and why it appealed to them. Here is the final essay in this […]
During the Fall 2020 semester, students in ML 715 Food and the Senses were tasked with conducting sensory labs during the Covid-19 pandemic. Equipped with a kit of basic supplies, students intelligently and creatively developed sensory experiments their classmates could take part in from their homes as we gathered virtually. Using qualitative and quantitative approaches, students successfully accounted […]
Students in Cookbooks and History (MET ML 630), directed by Dr. Karen Metheny, researched and recreated a historical recipe to bring in to class. They were instructed to note the challenges they faced, as well as define why they selected their recipe and why it appealed to them. Here is the second essay in this […]
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 […]