We hope you will enjoy getting to know some of the new students who are joining the Gastronomy and Food Studies program this spring. Fascinated by food systems, Dana Ferrante has worked in kitchens, volunteered on farms, pulled espresso shots, and staged with chefs at home and abroad. A native of Massachusetts, Dana graduated from […]
Got Food? Got History? Go Public. Food and Public History (ML623), Spring 2020 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 […]
This guest post is part of a series written by students from Karen Metheny’s Cookbooks and History course. Jie Liu shares her thoughts on recreating this historical recipe for pound cake, and includes a video of her process. Recreating a Historical Recipe: American Cookery – Pound Cake In the Cookbooks and History class, we’ve analyzed many […]
This post was written by current student Sarah Critchley. The time has come to start thinking about spring courses! While it’s tough to choose with so many excellent options, may I present a case for taking ML720 U.S. Food Policy and Cultural Politics? When I took U.S. Food Policy with Dr. Ellen Messer in the […]
Please join us for this special event! Tuesday, December 3, 2019 6 pm to 8 pm Center for Integrated Life Sciences and Engineering (CILSE), room 106B 610 Commonwealth Avenue, Boston MA Panelist include Cynthia Graber – Gastropod Sara Joyner and Kaitlin Keleher – Proof, from America’s Test Kitchen John Rudolph – Feet in 2 Worlds […]