Alcohol is an ancient food. It is a social lubricant. It is a component of ritual, of art, of dream-making. It is powerfully charged and, yet, so completely misunderstood in American culture. I moved from Virginia to Boston in September 2011 with these words in mind – words jotted down while taking notes during my […]
Classes have just begun for students enrolled in the MLA in Gastronomy and Food Studies Graduate Certificate programs this Spring! Here are two more new candidates. Madoka Sasa was born and raised in Nagano in Japan and received her BA in Social welfare from Tokyo Metropolitan University in Tokyo. After graduating from college she began […]
By: Sonia Dovedy Growing up in an Indian household, I was often handed a precious, round morsel to savor during any holiday, religious festival, or simply as a doting gift from a relative. Known as “laddoo,” which translates to “round ball,” these beloved confections of clarified butter, various flours, sugar, dried fruit, and nuts have […]
Finding the perfect career path can be a struggle for some Gastronomy graduates. Throughout my time in the program, my friends and I would discuss matters such as balancing hospitality industry schedules with families, low pay and menial incentives, endless hours of kitchen drudgery, and many more unappealing aspects common to a life devoted to […]
By Michelle Estades This article was originally published in December 2014 in Diálogo, the newspaper of the University of Puerto Rico. Puerto Ricans, without a doubt, are passionate about eating. They are willing to try different foods, but when asked what their favorite dish is; rice, beans and roasted pork have the lead. According to […]