Gastronomy Program Congratulates 29 Graduates for Spring 2012 Commencement
The Boston University Gastronomy Program is thrilled to congratulate our largest group of graduates yet.
After completing core course work in theory and methodology, history, food and the senses, and anthropology, as well as self-selected electives, these students now go forth, armed with a unique interdisciplinary speciality in food.
We sincerely congratulate the following graduates:
- Katie Allen
- Mark Banville
- Ilona Baughman
- Rachel Bennett
- Danielle Ceribo
- Stephanie Chatelanat Marmier
- Annaliese Denooyer
- Colleen Harrison
- Whitney Johndro
- Anne Knopf
- Michael Kostyo
- Joyce Krystofolski
- Sarah Kurobe
- Nicole Leavenworth
- Tiesha Lewis
- Christopher Malloy
- Rudolf Manabat
- Leah Mawson
- Libby McCann
- Jennifer McJunkin
- Rona Moser
- Emily Olson
- Ashley Pardo
- Erin Powell
- Mabel Ramirez Reyes
- Daniel Remar
- Erin Ross
- Sarah Sholes
- Jason Sobocinski
The following students also completed a graduating project as part of their course work:
- Danielle Ceribo: "Soy Sauce and Coconut Milk: The Effects of Colonialism and Globalization on Guamanian Foodways"
- Annaliese DeNooyer: "Kitchen for Three"
- Anina Kostecki: "Nona Soup Business Plan …because everyone needs a Nona: Preparing to Launch a Food Service Business Focused on Soup and the Elderly"
- Joyce Krystofolski: "The Oral Transmission of Culinary Practices Among Italian Immigrant and Italian-American Women: The Relevance of the Cooking Process in the Formation of The Italian Female Identity"
- Libby McCann: "Always better when someone else makes it: Eating Culture in the Kitchen"
- Kristen Merrill: "The Habitant and the Hamsteak: The Preservation of Historic French-Canadian Foodways and New England Migration"
- Kristen Richards: "Using Food to Feed Minds: How Courses in Food and Culture Could Enhance the Potential of Future Hospitality Industry Leaders"
We wish all of our graduates well as they make their way in the world of food.
Alumnus Profile: Charles Shelton Earns Cocktail Celebrity
by Emily Contois
Charles Shelton’s love of the sensory experience of food (a.k.a. eating delicious food) grew over time into a gastronomic intellectual curiosity. “Food embodies values,” he says. “By studying food, we can experience the diversity of how people have engaged with food over time.”
After attending Ithaca College, Charles' intellectual food yearnings were satiated when he began the MLA Gastronomy program in June 2008. After completing the culinary certificate, studies in cheese, and a variety of courses in which he explored the aesthetic dimension of gastronomy, he graduated in May 2010. He credits Rebecca Alssid for engaging the best of Boston in the Gastronomy program, which greatly contributed to the quality of his education. After working at L’Espalier in Boston, Charles relocated to Austin, Texas, where he most recently worked at Uchi, a 2011 James Beard Award Winner.
Charles has also earned cocktail celebrity. He competed at the San Antonio Cocktail Conference held Saturday January 28, 2012. Among stiff drinks and even stiffer competition, he earned third place in the Original Cocktail Competition. The event attracted more than 150 spectators who enjoyed the spirited competition, featuring 32 amateur and professional contestants from across the country.
The final contestant to prepare his drink for a local panel of blind taste testers, Charles was the only winner who is not a bartender by trade. When creating a new cocktail, he starts with a classic and applies a new perspective. He enjoys using inspired ingredients and flavors that have symmetry and complement one another, such as his winning cocktail, a twist on the classic Manhattan.
The Protestant
- 1 ¼ oz. Sazerac Rye (or your favorite Rye)
- 1 ¼ oz. Hendrick's Gin
- ½ oz. Carpano Antica Vermouth
- ½ oz. Simple Syrup
- 4 dashes Angostura Bitters
- 2 dashes Orange Bitters
- Crème d'Yvette (Crème de Violette)
Chill a coupe glass with ice. Rinse coupe with Crème d'Yvette, discarding excess. Combine ingredients in mixer, shake vigorously with ice, strain into chilled rinsed coupe. Twist and flame orange rind over cocktail, wiping the rim with the flamed rind. Discard rind.
While we certainly wish we were like Shelton’s roommates who get to taste each of his cocktail experiments, we anticipate his future successes in the kitchen, behind the bar, and elsewhere in the world of food.
Emily is a current gastronomy student and graduate assistant, editing the Gastronomy at BU blog, January-August, 2012. Check out her research in food studies, nutrition, and public health on her blog, emilycontois.com.
Fall 2012 Course Spotlight – Culture & Cuisine: Quebec
The fall 2012 semester will bring not only New England's breathtaking fall foliage, but also a new course, Culture & Cuisine: Québec (ML 639 EL) taught by Rachel Black, PhD.
In this course, students will:
- Study the history of the Canadian province of Québec from a culinary perspective
- Investigate the native foodways of Québec
- Explore the multi-cultural heritage of this province through farming, cooking, and eating
- Experience firsthand the dynamic cuisine and products that make Québec a world-class culinary destination
- Have the guidance of one of Canada’s top food and wine writers, Rémy Charest
- Eat historic native and French Canadian dishes
- Visit farms and fisheries in the Kamouraska and Eastern Townships, including ice cider producers, eel interpretation center, and lamb producers
- Take part in a cheesemaking workshop
- Have dinner at Joe Beef and meet renowned chefs David MacMillan & Frédéric Morin
Course Logistics
- Course is open to graduate and undergraduate students
- ‘Blended’ course, with face-to-face and distance options
- Meets on campus in Boston: September 13, October 11, November 1 & November 29
- For distance students, there will be online content, recordings of lectures, and discussion in place of in-class meetings
- Travel to Québec: October 13-21, 2012
Course Cost
- $3,040 includes:
- 4 credits of graduate course work
- Transportation during the trip
- Daily meals: breakfast, lunch or dinner, and snacks
- Museum visits, guest lectures, and workshops
- Additional costs:
- Transportation to and from Québec
- Lodging
- Additional meals
- Healthcare coverage
For more information, contact Rachel Black
Getting to Guam
by Danielle Ceribo and Lucia Austria
It’s a given that incoming gastronomy students have a passion for food, but how do students about to finish the program take their experiences and change their food passion into a food movement? Students who finish the program with a thesis paper write about something close to their heart, but go through weeks of frustrations and personal reflections to get to a finished, well-researched piece of work. Graduating student Danielle Ceribo can tell you that developing a thesis is hardly easy, but her driving passion for food culture in Guam helped her navigate through her last semester at BU.
Guamanian food culture is a significant part of Danielle’s identity. She was born and raised in Guam, and left after high school to live in Hawaii and eventually, California. Danielle began to try dishes from different cultures, like Mexican and Philippine, and noticed how similar some dishes were to the ones she grew up with:
“There’s a lot…like ceviche. It’s pretty much the same as kelaguan, any protein--chicken, shrimp, fish, spam, octopus, beef…there’s an acid, usually lemon or vinegar, Hot pepper, onion, and then usually, depending on which kind, there’s grated coconut. There are all these similarities to different foods that I thought was unique to Guam. I remember visiting family in the bay area in California and my uncle would always beg my mom to make it. I thought it was this special thing that nobody else outside of Guam ever got. That was the starting point…”
From that point, Danielle began to question the role of colonization and globalization on Guam’s food culture. Guam is a U.S. territory located in the Pacific Ocean and a part of the Mariana Islands of Micronesia. Native Chamorro, colonial Spanish, and American influences shape Guam’s rich history. Danielle developed many questions concerning the Guamanian and Chamorro cuisine, and focused some of her class papers on answering those questions. She wrote a history paper on changes in diet of indigenous people pre and post European contact, comparing contemporary and colonial Spanish cookbooks. She acquired research skills through her ethnography and anthropology classes and spent three weeks in Guam developing an ethnographic report. Danielle’s personal experiences, classes, and directed study helped her get to her final argument:
“…the local diet of Guam has evolved to incorporate foods from cultures it has come into contact with through colonization, immigration, and tourism, yet still maintains Chamorro/Guamanian identity as a result of Guam’s geographic location and tradition of conviviality, suggesting that there are limits on the homogenizing effects of colonization on local culture.”
According to Danielle, much of her historic research on Guam and Micronesia is written in the view of Western-centric historians. “The voice of indigenous populations isn’t there. Micronesian studies are lumped together in one topic. There’s a lot of pride in Guam for being Guamanian or Chamorro.” For Danielle, writing about Guam foodways is “giving voice to a population that people don’t understand.”
Danielle is a gastronomy student with an undergraduate degree in Food & Nutrition from San Diego State University. She will be presenting her paper, “Soy Sauce and Coconut Milk: The Effects of Colonialism, Globalization and Diaspora on Guamanian Foodways,” at this summer’s ASFS conference at NYU.
The Language of Food Conference: Engaging More than the Mind Alone
by Emily Contois
Sandwiched between the re-launch of the BU Gastronomy Garden Club and the 2012 Boston Marathon was the Language of Food Conference, April 13-14 at Cornell University. Directed by Diana Garvin and co-sponsored by more than a dozen university departments and local food purveyors, the conference employed a variety of perspectives to explore food as a means to understand culture. While the field of food studies builds upon an interdisciplinary approach, this conference brought together not only speakers and panelists from a variety of disciplines to engage the mind, but also incorporated several food events to fully engage the senses.
For example, the conference included study of food in visual art with a guided gallery tour of the exhibit, “Consuming Food in Space,” an introduction to the menus and Italian avant garde food advertising (which you can see above in the conference poster) held in the Olin Kroch Library’s Rare Book and Manuscripts collection, and film screenings of Big Night and Dinner Rush.
The conference also complemented talks and panels with tastings. For example, in one of the conference keynotes, Rupert Spies of Cornell University’s School of Hotel Administration not only discussed how culture influences cuisine, but supplemented his talk with flavored insect snacks, bringing to life his point on overcoming culinary cultural bias. A tasting led by the Cornell Cheese Club with dairy delights courtesy of Murray’s Cheese enlivened the palate – and also revived intellectual stamina between back-to-back panels.
The first panel explored food as celebration and spectacle, with papers by Yvonne Maffei on Eid celebrations and modern Halal eating practices, by Christina Ceisel on food festivals in Galicia, Spain, and by Alexandra Cale on how actresses intertwine their consumption of food and sex in an effort to garner media attention.
I also presented a paper that I wrote in Understanding Food: Theory and Methodology (ML 701), taught by Rachel Black in fall 2011. Titled, “Not Just for Cooking Anymore: Deconstructing the Twenty-First-Century Trophy Kitchen,” it spoke nicely to Chad Randl’s presentation on remodeling the postwar American kitchen and Ruth Lo’s paper, which explored the Italian bourgeois kitchen. Though examining kitchens during different historical time periods and using differing disciplines, the papers revealed an unintended discussion of the role and meaning of kitchens.
Randl and Lo presented on the History of Architecture and Urban Development panel that explored food and space. The panel included Anna Thompson Hajdik’s chapter on the Borden Milk Building from her larger study of state fairs. While a trivial detail, I cannot help but share one fun fact. Did you know that advertisers set up a bovine marriage for Elsie the Cow, the Borden Milk mascot? And her beau? None other than Elmer the Bull, who became the mascot for Elmer’s Glue. Bechara Helal’s presentation, “Tasting/Testing: Experimentation and Research in Contemporary Laboratories of Architecture and Gastronomy,” proved equally interesting, drawing theoretical connections between the hypothesis-making process in both disciplines.
The conference also included a keynote by BU Gastronomy’s own Carole Counihan on "The Language of Food Activism in Italy” and an Italian Studies panel that explored food as a site of coercion. The conference ended with wine and beer tastings, sending participants forth on a high note.
Emily is a current gastronomy student and graduate assistant, editing the Gastronomy at BU blog, January-August, 2012. Check out her research in food studies, nutrition, and public health on her blog, emilycontois.com.
Food News Round Up: Trucks, Deserts, and Porn
by Emily Contois
On any other blog, it might be difficult to draw connections between trucks, deserts, and pornography, but not here where food is the common thread. While food trucks are often in the news as they sweep the culinary landscape, this week's Food News Round Up includes articles that look at the food trend both logistically and critically. Recent studies questioning the link between food deserts and obesity incited much debate and a selection are included here. And the popular viral video "Eat It, Don't Tweet It" has elicited responses regarding the state of food porn, some of which were already discussed in the BU Gastronomy Facebook group. So whichever whets your appetite, dig in and eat up.
Food Trucks
- NPR podcast: How to make it in the food truck business
- Plus the food truck infographic that explains it all
- Working on a food truck is the most rewarding job this engineer has had
- Food trucks are the new cure for male rom-com heartbreak
- Burger King to roll out NY food carts offering free samples of new menu items
Food Deserts
- NY Times: Studies question the pairing of food deserts and obesity
- NY Times Blog Response: Time to revisit food deserts
- Washington Post: Do food deserts matter? Do they even exist?
- NY Daily News: The food desert myth
- Chicago Magazine: Food deserts and the home economics revival
Food Porn
- NPR poll asks: Are your friends bombarding you with food porn?
- NPR poll verdict: Keep the food porn photos coming
- Blogger writes why food porn is important to her health
- Is realism the next stage for food porn?
Emily is a current gastronomy student and graduate assistant, editing the Gastronomy at BU blog, January-August, 2012. Check out her research in food studies, nutrition, and public health on her blog, emilycontois.com.
Summer Session 1: Gastronomy Courses Spotlight
As the spring semester comes to a close, we know you're already chomping at the bit for summer classes. Summer 1 kicks off May 21 and concludes June 28.
The following fabulous courses still have space:
ARCHAEOLOGY OF FOOD IN ANCIENT TIMES (MET ML 611)
Course Summary: Beginning with early humans up to early farmers, the course explores food used by hunter/gatherers and changes in diet and nutrition through time. Examines archaeological evidence for types of plants and animals exploited for food, as well as human skeletal evidence for ancient nutrition and diseases related to diet and food stress. Consideration of early historical periods, especially in terms of how certain foods such as wine have played a significant role in culture beyond basic dietary needs.
Bonuses: The course includes a trip to Plimoth Plantation with a self-guided tour, a visit with the curator of collections and the Plimoth food historian, and lunch with options like succotash, stuffed quahog, peas cod, salmon burgers, and Indian pudding.
Instructor: Karen Metheny
Class Meets: Tuesday/Thursday, 5:30-9:00 pm
ART AND FOOD (MET ML 672)
Course Summary: Focusing on the dialogue between gastronomy and art, from antiquity to the present, this seminar offers students the opportunity to research the work of artists who represented food, drink, harvest, and hunger; the role of the decorative arts in dining; and the relationship of national traditions of art and cuisine. Providing an introduction to fundamental aspects of the art historical periods in question, the course is designed to accommodate students without previous formal study of either art history or gastronomy.
Bonuses: Course includes cooking demonstrations and visits to the Boston Museum of Fine Arts.
Instructor: Jonathan Ribner
Class Meets: Monday/Wednesday, 5:30-9:00 pm
CULTURE & CUISINE: ETHNIC FOODWAYS IN THE UNITED STATES (MET ML 631)
Summary: What is ethnicity? Is all American food also ethnic food? This course will explore the creation, exchange, and consumption of ethnic foodways in the United States. In particular, we will look at food as a cultural artifact that is intrinsically tied to individual and group identity. We will study what Americans eat, and how that food is intertwined with ideas about identity and the United States as a nation. This interdisciplinary study of food and culture will look at the evolution of ethnic food in the United States, and will cover a range of topics from immigrant adaptations of cuisines, culinary tourism and the ever popular, quest for “authentic” cuisine. The intent is to think critically about ethnic food and to draw conclusions about American behaviors, tastes, and identity.
Bonuses: Course includes a field trip, guest speakers including chefs and restaurant owners, and the opportunity to practice oral histories and analysis of primary sources, such as old cookbooks, menus, and advertisements.
Instructor: Amanda Mayo
Class Meets: Tuesday/Thursday, 5:30-9:00 pm
Save the Date: End of the Semester/Graduation Celebration
As some of us stress to finish our papers and study for final exams, others of us are counting down the days to life after Gastronomy.
Please join us to celebrate both the end of the semester and the largest graduating class (thus far!) from the Boston University Gastronomy program.
Who: Current and graduating Gastronomy students, alumni, and faculty
When: Friday, May 11, 6:00-8:00 pm
Where: 808 Commonwealth Ave, Demonstration Room (117)
What: Cake and drinks
Feel free to bring a potluck appetizer, but don't worry, this is optional. Bringing yourself is most important.
Now Available: BU Gastronomy Tote Bags and Aprons
The results are in - you’ve voted “Think Good Food” as the winning design for your BU Gastronomy swag! Thanks to all who submitted an entry and participated in the poll. The winning design was created by Gastronomy student and graduate assistant, Lucia Austria.
You can purchase your tote bag through our own BU Gastronomy store hosted by Zazzle. Choose to show off your swag from:
- Seven different tote styles
- Three different apron styles
Remember, a portion of the proceeds for each bag will go toward Gastronomy Student Association events.
Support BU Gastronomy!
Gastronomy Student Association Takes on Fireside Chats
by Jane Armstrong
Saturday afternoon isn’t a particularly busy time for the average restaurant, but The Fireplace in Brookline has found the perfect antidote for pre-twilight slump: Fireside Chats. Twice a month the venue holds food and alcohol tastings, accompanied by an informative discussion of where the featured offerings originated, and how they were produced.
With great gratitude to Jim Solomon, who was instrumental in helping us organize our attendance, the Boston University Gastronomy Student Association attended their first Fireside Chat on March 31. The event was Syrah and Petite Syrah, and officially included tastings of six delicious wines – four Syrah, and two Petite Syrah. Served in groups of two, the wines formed a series of courses, along side small servings of complementary dishes. It was an event that exhibited the wonderful fare of The Fireplace as well as it showcased their wines.
Each participant was first provided with a generously sized, warm, fresh, buttery bun. A quick glance around the room proved most of them to have been devoured within a matter of minutes.
For the first round of tasting, we were each provided with a glass of both the Qupe Syrah and Kinton Syrah – alright, perhaps I’m being a little generous in describing the serving size as a glass, but certainly not by much. These were paired with Plymouth Cheddar and Great Hill Blue Cheese, served on crisp garlic crackers, with a healthy portion of Fig and Cherry Compote. The fruit greatly enhanced the bold berry and cherry notes of the wines.
The second offering was Boom Boom Syrah and 6th Sense Syrah. These were coupled with a tender and juicy Bavette steak, served beside fingerling potatoes, atop a Jicama Salad. The dish was bathed with The Fireplace’s signature steak sauce, but steak sauce is really an oversimplification of this complex and wonderful liquid.
Dessert featured Renwood Petite Syrah and David Bruce Petite Syrah, paired with a moist chocolate cake with coffee cream, topped with blackberry whipped cream. This was a really elegant example of how to pair a red wine with a sweet dish.
This is where the tasting officially ended, but wine specialist – and host for the evening – Christopher Reed had something else in store for the Gastronomy Students. He gave us each a sample of two international wines, which were an interesting contrast to the previous six North American offerings. We sampled La Baronne, from the Notre-Dame region of France, and Yangarra, originating in McLaren Vale of Southern Australia.
The event was wonderfully interesting, not to mention an hour and a quarter of gastronomic bliss! If this blog post is a little short on descriptive detail, please remember that there were several glasses of wine consumed by all present.
Jane is a gastronomy student from Sydney, Australia with a bachelor's degree from Monash University. She is graduating this May, and will continue her studies as a student in Boston College's Master of Arts program in history.