Students in Dr. Karen Metheny’s Summer Term course, Anthropology of Food (MET ML 641) are contributing guest posts this month. Today’s post is from Madeline V. Long. In March, I traveled to Vilcabamba, Ecuador, to visit my parents who were living there with friends for the winter. In regard to food, I wasn’t sure what […]
Local to Global Food Values: Policy, Practice, and Performance will be offered through Boston University’s Summer Term 2. This class will meet on Monday and Wednesday evenings, beginning on July 2 with a final class on August 8. To register, please visit http://www.bu.edu/summer/courses/gastronomy/ . What are “good” foods and trustworthy standards and measurements of value? Who regulates […]
Written by Olga Rizhevsky for MET ML 641, Anthropology of Food When discussing ‘American Food’, it seems one of two main schools of thought is prevalent: either the clear understanding that burgers, pizza, and apple pie are emblematic of the country; or that we live in a nation with mixed cuisine from all over the […]
We are delighted to share with you the schedule for our Spring Gastronomy Colloquium. We are featuring exciting Food Studies works in progress by scholars from diverse disciplines. The colloquium is intended to be a forum for food studies scholars in the Greater Boston Area to meet each other and as such is open to all who are […]
In this 4-credit course, 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 way to teach the public about history or cultural heritage using food, and teach the public about the history of […]