Tag: MET

An Intense Week of Jewish Food Culture

by Andrea Lubrano Alumna Andrea Lubrano describes her exploits during the week-long Tent: Food NYC, exploring Jewish food culture in New York City from October 19th through the 26th, 2014.  New York City, a land made up of culinary diversity, was host to twenty remarkable individuals this past October during the first Tent: Food NYC, […]

A Whirlwind Culinary Exploit in Asheville

by Debra Zides Student Debra Zides recaps her gastronomic escapades in Asheville, North Carolina. Last weekend I hopped a flight into Charlotte, North Carolina, grabbed a rental car, and drove two hours to the artisan community of Asheville for a whirlwind weekend exploit. For years, friends had been telling me about the town’s great restaurants, […]

Bagging a Pheasant for Class

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; […]

A Day to Celebrate Food

by Kimi Ceridon Student Kimi Ceridon recaps October 24th’s Food Day Event in Boston. Food Day comes but once a year. With no gimmicks, costumes, bunnies or men in red suits, Food Day in the United States not only celebrates the foods that sustain us but also encourages people to think about their diets and […]

You Too Can Can

By Kimi Ceridon Student Kimi Ceridon offers her picks for fall canning cookbooks and tutorials. It is October. The garden is on its last legs. It is time to start looking into the pantry for the saved morsels of summer. It is past peak tomato season, but canned tomatoes and tomato sauce are excellent first […]