Staples provide us with the basis of variety, and variety itself does seem to be one of our primal needs. COVID-19 has forced us to rethink what our staples are, what they mean to us, and our relationships with them. The following is a creative nonfiction piece, a collaboration by three classmates from Karen Pepper’s […]
This week we are featuring work from students in Val Ryan’s class The Science of Food and Cooking (MET ML619). Today’s post comes from Gastronomy student Mara Sassoon. Açaí: by now, the purple Brazilian berry is ubiquitous in the United States. Most often, it is found in the form of a frozen pulp that is […]
Congratulations to Gastronomy students Ilana Hardesty and Sarah Hartwig, winners of the 2019 Julia Child Student Writing Awards. Ilana Hardesty was recognized for her paper written for Dr. Karen Metheny’s Cookbooks and History class, ‘Tracing Communities Through Recipes’, in which she analyzed Armenian community cookbooks to understand the complexities of diaspora communities in the US. […]
Students in Steve Finn’s spring special topics course on Food Waste (MET ML702 E1) are contributing this month’s blog posts. Today’s post is from Victoria Collins. Many individuals are aware of the food waste issue in some capacity. Whether you tend to purchase a bit more groceries than you need each week, take more than […]
Students in Steve Finn’s spring special topics course on Food Waste (MET ML702 E1) are contributing this month’s blog posts. Today’s post is from Anne Howard. Doesn’t this look like a feast? At this Chicago Korean barbecue restaurant, grilling your own food is only part of the draw. (That’s marinated octopus cooking on the tabletop […]