Students in Cookbooks and History (MET ML 630), directed by Dr. Karen Metheny, researched and recreated a historical recipe to bring in to 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 second essay in this […]
Friday, November 20 at 12 pm, register here Our second Pepin Lecture for the semester will feature Zella Palmer, chair and director of the Dillard University Ray Charles Program in African-American Material Culture, speaking on her book Recipes and Remembrances of Fair Dillard. The book is a compilation of research and recipes related to Dillard University, one […]
Got Food? Got History? Go Public. Food and Public History, Spring 2021 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 public […]
We look forward to welcoming a wonderful new group of students in our fall 2021 classes, and hope you will enjoy getting to know a few of them here. Ariella Amshalem has four children and a sense of humor. She has lived back and forth between Boston and Israel since the age of 5, […]
We look forward to welcoming a wonderful new group of students in our fall 2021 classes, and hope you will enjoy getting to know a few of them here. Salma Serry is an Egyptian writer, researcher and filmmaker. She grew up in Dubai where it is mundanely normal to have tangy Palestinian zaatar on […]