Tag: Faculty

Prof. Merry White’s “Cooking for Crowds” 40th Anniversary Edition

First published in 1974, Prof. Merry White’s Cooking for Crowds combined recipes she acquired in college, ethnic and international dishes, and a few tricks she learned from her neighbor, and fellow BU Gastronomy colleague, Julia Child. To celebrate her cookbook’s 40th anniversary, Princeton University Press has released a special edition complete with original sketches by […]

Summer Research Project: Cuisine de mères: Apprenticeship, Gender and the Construction of Culinary History

Congratulations to Rachel Black for being awarded the Culinary Trusts’ 2013-2014 Julia Child Independent Study grants. This support will allow Dr. Black to go to Lyon, France to conduct summer research on an important, yet neglected chapter in twentieth-century French culinary history–the cuisine des mères. This project offers insight into a moment in postwar France […]