This week we’re highlighting the work of Gastronomy student Kelly Fernandes. Kelly completed a project in which she created a summer program for the Food Waste course taught by Steven Finn here at Boston University’s Metropolitan College. Here’s Kelly’s vision for the project: In one of my reflections, I spoke about creating a summer program that would […]
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 […]
by Kimi Ceridon Soil, not to be confused with dirt, is the life blood of a garden. Dirt is dead and lifeless, but within soil, it is a complex, living ecosystem that keeps plants healthy. Nutrition for vegetables comes from the soil. Having healthy soil is important to an edible garden, but, if you are […]
by Kimi Ceridon Just when it seemed winter wasn’t going to give up without a fight, the thermometer finally bounced above the freezing mark. After a few false starts, it looks like it is going to finally stay there too. The days are getting longer and the sun is reaching higher in the sky. As […]