Reducing Meat Waste by Learning to Love Organs and Accepting Other Cultures Students in MET ML 626, Food Waste: Scope, Scale, & Signals for Sustainable Change, are contributing posts this month. Today’s is from Gastronomy student Samantha Maxwell. The often-cited Sustainable Development Goal Target 12.3 aims to reduce global food waste by 50 percent by […]
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Students in MET ML 626, Food Waste: Scope, Scale, & Signals for Sustainable Change, are contributing posts this month. Today’s is from Gastronomy student Sabina Michelle Säfsten Routon. It was an issue of convenience. Or, rather, one of inconvenience — wrapping that much fish just to store it for “some guy” to come pick it […]
Discussions of the Boston Beverage Landscape With its focus on expensive luxury goods, gatekeeping, and arcane learning, the world of wine and spirits is largely exclusive. The elitism associated with these products contributes to class differentiation, with some groups gaining from the involvement while others become marginalized. The field of beverage studies offers a platform […]
The Gastronomy Program is pleased to announce that the first program in the Spring 2021 Pépin Lecture Series in Food Studies & Gastronomy will feature Gastronomy Program alumna Emily J. H. Contois (MLA 2013), speaking on her recently published book, Diners, Dudes & Diets: How Gender and Power Collide in Food Media and Culture. Diners, […]
We look forward to welcoming a wonderful group of new students into our programs this spring. Enjoy getting to know a few of them here. Clarissa Rosinski is from sunny Riverside, California where many of her fondest family memories were related to food. She spent a lot of time as a child in the kitchen […]