by Lucy Valena From my first semester in the gastronomy program, I’d pretty much decided I would write a thesis. As a project-oriented person hoping to do independent academic writing in the future, it seemed like a good challenge that would help me prepare for the next step in my career. Additionally, I was feeling […]
BU MLA in Gastronomy alumna Emily Contois presented as part of the Pepin Lecture Series on three iconic Australian foods: kangaroo, the flat white and Vegemite.
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; […]