The Gastronomy program is thrilled to have Alicia Kennedy teaching MET ML 692 E1, Culinary Tourism for the Spring 2023 term. This new 4-credit course is in hybrid format, combining online content with a week of in-person excursions and activities in Puerto Rico during BU’s spring break (March 5-11, 2023). Course Description: ‘Culinary Tourism’, sometimes called ‘Food […]
by Keith Duhamel Student Keith Duhamel shares his experience in hunting and preparing a pheasant, 16th century style, for the Food History course as part of the MLA in Gastronomy core curriculum. Autumn in New England evokes images of trees ablaze. Reds, oranges and yellows seem to light the horizon against a clear blue sky; […]
by Kimi Ceridon Just when it seemed winter wasn’t going to give up without a fight, the thermometer finally bounced above the freezing mark. After a few false starts, it looks like it is going to finally stay there too. The days are getting longer and the sun is reaching higher in the sky. As […]
by Bethy Whalen The picture that I sent my mother and sister was captioned: “I made a new friend!” It was a picture of me, holding up a massive hog’s head in a plastic bag. On February 15th, I joined my friend Sarah and her family in Ruckersville, Virginia for their annual hog butchering. Every […]
The BU Gastronomy Program was out in full force at the Association for the Study of Food and Society conference last week in Missoula, MT. Faculty members Ellen Messer, Catherine Womack, Rachel Black, Ken Albala, Warren Belasco and Netta Davis presented papers and participated in a number of activities. MLA Candidate Erin Ross also presented a paper. […]