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 […]
Filmmaker and Gastronomy student Allison Keir shares her new film: The Oyster Revival Over the last century, coastlines throughout New England and across the globe endured dramatic transformations. The foundations of mankind slowly overtook the ecological bedrock—a massive expanse of oyster beds that once harbored a bounty of creatures. In the last 100 years, atmospheric carbon […]
Looking to add another course to your summer schedule, but unsure how to choose? You might consider Netta Davis’s course, Culture and Cuisine of New England. Without fail, this course receives rave reviews from all who take it — from students who have lived in the region for years to those who moved here just for […]
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; […]
By Kimi Ceridon Gastronomy student Kimi Ceridon recaps the groundbreaking ceremony for the Boston Public Market. Boston is poised to open the first market with all locally sourced products in the nation. On October 9th, the much talked about Boston Public Market held a public ground breaking ceremony on the steps of city hall hitting […]