We are thrilled to add our revamped course, “Cook Like a Pro” to our curriculum next semester: The hands-on, pared-down version of our culinary certificate program, designed for beginners and aspiring cooks alike. In this class you’ll be guided through the fundamentals of meal preparation, ingredient selection, and proper seasoning. You’ll learn how to master […]
Article and images by Ariana Gunderson The Culinary Institute of America hosted the Circus of the Senses: A Symposium on Food & the Humanities this past Monday, a feast for both mind and tongue. The day-long symposium demonstrated the best of CIA’s Applied Food Studies program, combining traditional academic papers, collaborative discussion, and a surrealist […]
I’ve never seen the authors of a cookbook less interested in talking about recipes, and thank goodness. When I sat down for Laila and Maggie’s lecture, I expected to hear about local cuisine and staple foods of the region, maybe about their own experiences preparing food. But after five minutes, Maggie told us that she […]
Throughout the summer the BU Gastronomy blog will feature occasional posts from special guest writers including current students, recent alumni, professors, and more. The following Guest Post and photographs are brought to you by Gastronomy student Elizabeth Mindreau. My two worlds collided in a most delicious way recently when I was a chaperone on my […]