What can cookbooks and recipes tell us about an individual? A community? A culture? What does the language of the recipe say about systems of knowledge and ways of thinking about the world? The movement of ingredients and food technology? The transmission of cooking knowledge? Does the analysis of historical cookbooks have contemporary applications? In […]
Gastronomy student Amanda Balagur gives a recap of the 4th and final Pepin Lecture of Fall Semester 2015, featuring Darra Goldstein.
By Kendall Vanderslice On September 30th, a rainy Wednesday evening, Dr. Ari Ariel presented the second Pepin lecture of the year, titled “Hummus Wars: Buying and Boycotting Middle Eastern Foods.” The new head of the Gastronomy program began his presentation with a slideshow of the Guinness World Record competition between Lebanon and Israel, each vying […]
by Barbara Rotger Like family bibles and favorite children’s books, cookbooks are often singled out in the home for special treatment. They are kept separately from other books, passed down from generation to generation, with each caretaker inscribing his or her own name within it. However, unlike other treasured volumes, users regularly mark these texts […]