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 […]
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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 […]
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. Like any good story, it started with a love of bagels. It might have been the New York in her blood, but Emily Bowers left the city circa. 1997 and […]
Students in Cookbooks and History (MET ML 630), directed by Dr. Karen Metheny, researched and recreated a historical recipe to share with the 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 next essay in this […]