Written by Jessi VanStaalduinen In my Ethical Eating and Food Movements class, I was to explore a food movement and determine my own opinion on the subject. I went into this assignment with pure curiosity and little bias. My research alarmed me and I have been unable to drink pasteurized milk since. I buy raw milk […]
Students in Cookbooks and History (MET ML 630), directed by Dr. Karen Metheny, researched and recreated a historical recipe to bring in to class. They were instructed to note the challenges they faced, as well as define why they selected their recipe and why it appealed to them. Here is the first essay in this […]
On October 12th, USC Professor Julie Guthman visited Boston to present a lecture on Social Justice and New Food Activism at the Radcliffe Institute for Advanced Study at Harvard University. This is Gastronomy student Madison Trapkin’s take on the lecture. “The new food activism.” I stared at this phrase on the projector screen, accompanied by […]
Read on for a sneak peek into some of the Gastronomy classes we will be offering this Spring. Registration information can be found here. Food and Art Laura Ziman will teach Food and Art during the Spring 2018 semester and has prepared this Course Spotlight. Looking at the earliest images, tableware and sculpture of food from […]
Gastronomy student Jennifer Packard spent the last two years writing a book on food and musicals. Here is her reflection on the experience, as well as tips for those who may be interested in getting published. Even when I say it aloud, I still can’t believe it. In January 2018, my first book, A Taste […]