This week we’re highlighting the work of Gastronomy student, Nicole Baker. Nicole completed a project in which she recreated a historical recipe for the Cookbooks and History course taught by Karen Metheny here at Boston University’s Metropolitan College. Sutton’s Island’s Corn Cake of 1889 How does one recreate a recipe from 1889 with little to […]
This week we’re highlighting the work of Gastronomy student Celeste Femia. Celeste completed a project in which she recreated a historical recipe for the Cookbooks and History course taught by Karen Metheny here at Boston University’s Metropolitan College. Recreating a 19th Century Orange Fritter In my search to find a historical recipe for recreation, I stumbled […]
Today, we are highlighting more work from students in Steven Finn’s course: MET ML626 – Food Waste: Scope, Scale, and Signals for Sustainable Change. This is another post from Megan Perlman. Traditional notions of gastronomy may conjure up a vision of white-toqued students making milles-feuilles, a critic with a notepad at a fancy restaurant, […]
Today, we are highlighting work from students in Steven Finn’s course: MET ML626 – Food Waste: Scope, Scale, and Signals for Sustainable Change. This post comes from Emily Shawn. But I don’t contribute to the global food waste problem, right? I’m not the one throwing away my meals and clogging up landfills. Am I? Household waste matters, and way […]
Today, we are highlighting work from students in Steven Finn’s course: MET ML626 – Food Waste: Scope, Scale, and Signals for Sustainable Change. This post comes from Megan Perlman. With the world’s population forecast to reach nine billion by 2050, food production will have to nearly double to keep up. Yet our planet simply cannot […]