Got Food? Got History? Go Public. Food and Museums (ML623), Fall 2023 In Food and Museums (4 cr), we examine food-related displays and programming from museums, living history museums, and folklore/folklife programs, as well as culinary tourism offerings, “historical” food festivals, and food tours. Our goal is to compare different approaches that use food […]
Spring 2023 lectures will be presented either in-person or via webinar format, no hybrid events this term. Registration is free and open to the public – please follow the link for each program to register. Ingredients for Revolution: A History of American Feminist Restaurants, Cafes, and Coffeehouses with Alex Ketchum Since 2018, Dr. Alex Ketchum […]
Jessica Carbone (she/her/hers) will be teaching MET ML 610, Writing Cookbooks, in the spring 2023 semester. Course Description: Cookbooks are artful, researched, evocative, and often personal texts that take a tremendous amount of craft and vision to execute. They are also products that sit at the unusual intersection of literature and commerce, informing but also […]
Gastronomy alumna Laurel Greenfield is hosting an opening reception for her first solo gallery show at Cambridge Seven Associates, Inc. on February 8th from 5:30 – 7:30 PM. The gallery features some of Laurel’s favorite paintings from the past year and she will be discussing why she paints food as well as the stories behind […]
By Sydney Manning Like Oprah, I love bread. I would eat it all day, every day if the end result wouldn’t be me documented on an episode of My 600-lb Life. Bread and I have a somewhat complicated relationship. As much as I love it, I have never been able to bake it without a […]