{"id":10578,"date":"2023-01-24T18:38:47","date_gmt":"2023-01-24T23:38:47","guid":{"rendered":"https:\/\/sites.bu.edu\/gastronomyblog\/?p=10578"},"modified":"2023-03-02T17:25:37","modified_gmt":"2023-03-02T22:25:37","slug":"spring-2023-pepin-lecture-series-in-food-studies-gastronomy","status":"publish","type":"post","link":"https:\/\/sites.bu.edu\/gastronomyblog\/2023\/01\/24\/spring-2023-pepin-lecture-series-in-food-studies-gastronomy\/","title":{"rendered":"Spring 2023 P\u00e9pin Lecture Series in Food Studies &#038; Gastronomy"},"content":{"rendered":"<p><img loading=\"lazy\" src=\"\/gastronomyblog\/files\/2023\/01\/Spring-2023-P\u00e9pin-Lecture-Series-IG-1x1-Flyer-Portrait2-636x632.png\" alt=\"\" class=\"size-medium wp-image-10585 aligncenter\" width=\"636\" height=\"632\" srcset=\"https:\/\/sites.bu.edu\/gastronomyblog\/files\/2023\/01\/Spring-2023-P\u00e9pin-Lecture-Series-IG-1x1-Flyer-Portrait2-636x632.png 636w, https:\/\/sites.bu.edu\/gastronomyblog\/files\/2023\/01\/Spring-2023-P\u00e9pin-Lecture-Series-IG-1x1-Flyer-Portrait2-1024x1018.png 1024w, https:\/\/sites.bu.edu\/gastronomyblog\/files\/2023\/01\/Spring-2023-P\u00e9pin-Lecture-Series-IG-1x1-Flyer-Portrait2-150x150.png 150w, https:\/\/sites.bu.edu\/gastronomyblog\/files\/2023\/01\/Spring-2023-P\u00e9pin-Lecture-Series-IG-1x1-Flyer-Portrait2-768x764.png 768w, https:\/\/sites.bu.edu\/gastronomyblog\/files\/2023\/01\/Spring-2023-P\u00e9pin-Lecture-Series-IG-1x1-Flyer-Portrait2-1536x1527.png 1536w, https:\/\/sites.bu.edu\/gastronomyblog\/files\/2023\/01\/Spring-2023-P\u00e9pin-Lecture-Series-IG-1x1-Flyer-Portrait2.png 1541w\" sizes=\"(max-width: 636px) 100vw, 636px\" \/><\/p>\n<p><em>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 \u2013\u00a0 please follow the link for each program to register.\u00a0<\/em><\/p>\n<p>&nbsp;<\/p>\n<p><img loading=\"lazy\" src=\"\/gastronomyblog\/files\/2023\/01\/IngredientsforRev-book-cover.png\" alt=\"\" class=\"wp-image-10580 aligncenter\" width=\"301\" height=\"401\" \/><\/p>\n<p style=\"text-align: center;\"><strong>Ingredients for Revolution: A History of American Feminist Restaurants, Cafes, and Coffeehouses with<\/strong>\u00a0<strong>Alex Ketchum<\/strong><\/p>\n<p>Since 2018, <strong>Dr. Alex Ketchum<\/strong> has been the Faculty Lecturer of the Institute for Gender, Sexuality, and Feminist Studies of McGill University. She is the Director of the Just Feminist Tech and Scholarship Lab and the organizer of Disrupting Disruptions: The Feminist and Accessible Publishing, Communications, and Tech Speaker and Workshop Series. Her work integrates food, environmental, technological, and gender history. Ketchum&#8217;s first peer-reviewed book,\u00a0<a href=\"https:\/\/www.concordia.ca\/press\/engage.html#order\"><em>Engage in Public Scholarship!: A Guidebook on Feminist and Accessible Communication<\/em><\/a> (Concordia University Press, 2022), examines the power dynamics that impact who gets to create certain kinds of academic work and for whom these outputs are accessible. Coinciding with the fiftieth anniversary of the trailblazing restaurant Mother Courage of New York City, Ketchum&#8217;s second book,\u00a0<a href=\"https:\/\/www.concordia.ca\/press\/ingredients.html\"><em>Ingredients for Revolution: A History of American Feminist Restaurants, Cafes, and Coffeehouses\u00a0<\/em>(2022)<\/a>, is the first history of the more than 230 feminist and lesbian-feminist restaurants, cafes, and coffeehouses that existed in the United States from 1972 to the present.<\/p>\n<p>Ketchum&#8217;s interest in past imaginings of utopia through business creation and the implementation of communications technologies has guided her new research and third book project on historically contextualizing the relationship between feminist ethics and AI.\u00a0You can find out more about her other writings, podcasts, zines, exhibitions, and more at\u00a0<a href=\"https:\/\/www.alexketchum.ca\">alexketchum.ca<\/a>.<\/p>\n<p>&nbsp;<\/p>\n<p style=\"text-align: center;\"><strong>Date &amp; Time:<br \/>\n<\/strong><strong>Tuesday, February 28, 2023, 6 pm EST<\/strong><\/p>\n<p style=\"text-align: center;\"><strong>Location: Demo Kitchen<br \/>\nGroce P\u00e9pin Culinary Innovation Lab<br \/>\n<\/strong><strong>808 Commonwealth Ave. Room 124<br \/>\n<\/strong><\/p>\n<p>Watch the recording of <em>Ingredients for Revolution<\/em> here:<\/p>\n<p><iframe loading=\"lazy\" width=\"400\" height=\"285\" id=\"kaltura_player\" src=\"https:\/\/cdnapisec.kaltura.com\/p\/2159741\/embedPlaykitJs\/uiconf_id\/54272102?iframeembed=true&#038;entry_id=1_3xap2567\" allowfullscreen=\"allowfullscreen\" webkitallowfullscreen=\"webkitallowfullscreen\" mozallowfullscreen=\"mozallowfullscreen\" allow=\"autoplay *; fullscreen *; encrypted-media *\" sandbox=\"allow-downloads allow-forms allow-same-origin allow-scripts allow-top-navigation allow-pointer-lock allow-popups allow-modals allow-orientation-lock allow-popups-to-escape-sandbox allow-presentation allow-top-navigation-by-user-activation\" frameborder=\"0\" title=\"GMT20230228-230038_Recording_1760x900\"><\/iframe><\/p>\n<p>&nbsp;<\/p>\n<p><img loading=\"lazy\" src=\"\/gastronomyblog\/files\/2023\/01\/htohe-book-cover-410x636.jpg\" alt=\"\" class=\" wp-image-10581 aligncenter\" width=\"290\" height=\"450\" srcset=\"https:\/\/sites.bu.edu\/gastronomyblog\/files\/2023\/01\/htohe-book-cover-410x636.jpg 410w, https:\/\/sites.bu.edu\/gastronomyblog\/files\/2023\/01\/htohe-book-cover-660x1024.jpg 660w, https:\/\/sites.bu.edu\/gastronomyblog\/files\/2023\/01\/htohe-book-cover-768x1192.jpg 768w, https:\/\/sites.bu.edu\/gastronomyblog\/files\/2023\/01\/htohe-book-cover-990x1536.jpg 990w, https:\/\/sites.bu.edu\/gastronomyblog\/files\/2023\/01\/htohe-book-cover.jpg 1310w\" sizes=\"(max-width: 290px) 100vw, 290px\" \/><\/p>\n<p style=\"text-align: center;\"><strong>How the Other Half Eats: The Untold Story of Food and Inequality in America with Priya Fielding-Singh<\/strong><\/p>\n<p>An \u201cilluminating\u201d (<em>New York Times) <\/em>and \u201cdeeply empathetic\u201d (<em>Publishers Weekly, starred review)<\/em> \u201cmust-read\u201d (<em>Marion Nestle<\/em>) that \u201cweaves lyrical storytelling and fascinating research into a compelling narrative\u201d (<em>Chronicle Review<\/em>) to examine nutrition inequities in America, illuminating exactly how inequality starts on the dinner plate.<\/p>\n<p>Inequality in America manifests in many ways, but perhaps nowhere more than in how we eat. From her years of field research, sociologist and ethnographer Priya Fielding-Singh brings us into the kitchens of dozens of families to explore how\u2014and why\u2014we eat the way we do. By diving into the nuances of these families\u2019 lives, Fielding-Singh lays bare the limits of efforts narrowly focused on improving families\u2019 food access. Instead, she reveals how being rich or poor in America impacts something even more fundamental than the food families can afford: these experiences impact the very meaning of food itself.<\/p>\n<p>Packed with lyrical storytelling and groundbreaking research, as well as Fielding-Singh\u2019s personal experiences with food as a biracial, South Asian American woman, <em>How the Other Half Eats<\/em> illuminates exactly how inequality starts on the dinner plate. Once you\u2019ve taken a seat at tables across America, you\u2019ll never think about class, food, and public health the same way again.<\/p>\n<p>Dr. Fielding-Singh is a sociologist and Assistant Professor in the Department of Family and Consumer Studies at the University of Utah.<\/p>\n<p style=\"text-align: center;\"><strong>Date &amp; Time:<br \/>\nFriday March 24, 2023, 12pm (noon) EDT<\/strong><\/p>\n<p style=\"text-align: center;\"><strong>Location: Virtual- via Zoom<\/strong><br \/>\n(link will be sent to ticketed attendees one day prior to the lecture)<\/p>\n<p style=\"text-align: center;\">Please visit our Eventbrite page <a href=\"https:\/\/www.eventbrite.com\/e\/pepin-lecture-series-how-the-other-half-eats-tickets-522187435677\">here<\/a> for tickets and event information.<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<p><img loading=\"lazy\" src=\"\/gastronomyblog\/files\/2023\/01\/grainandfire-book-cover.jpg\" alt=\"\" class=\"wp-image-10582 aligncenter\" width=\"298\" height=\"450\" \/><\/p>\n<p style=\"text-align: center;\"><strong>Grain and Fire: A History of Baking in the American South with Rebecca Sharpless<\/strong><\/p>\n<p>While a luscious layer cake may exemplify the towering glory of southern baking, like everything about the American South, baking is far more complicated than it seems. Rebecca Sharpless here weaves a brilliant chronicle, vast in perspective and entertaining in detail, revealing how three global food traditions\u2014Indigenous American, European, and African\u2014collided with and merged in the economies, cultures, and foodways of the South to create what we know as the southern baking tradition.<\/p>\n<p>Recognizing that sentiments around southern baking run deep, Sharpless takes delight in deflating stereotypes as she delves into the surprising realities underlying the creation and consumption of baked goods. People who controlled the food supply in the South used baking to reinforce their power and make social distinctions. Who used white cornmeal and who used yellow, who put sugar in their cornbread and who did not had traditional meanings for southerners, as did the proportions of flour, fat, and liquid in biscuits. By the twentieth century, however, the popularity of convenience foods and mixes exploded in the region, as it did nationwide. Still, while some regional distinctions have waned, baking in the South continues to be a remarkable, and remarkably tasty, source of identity and entrepreneurship.<\/p>\n<p>Dr. Sharpless is a professor of history at Texas Christian University in Fort Worth, TX.<\/p>\n<p style=\"text-align: center;\"><strong>Date &amp; Time:<br \/>\nThursday, April 13, 2023, 6 pm EDT<\/strong><\/p>\n<p style=\"text-align: center;\"><strong>Location:<br \/>\nSchool of Hospitality Administration- Room 110<span><br \/>\n928 Commonwealth Avenue Boston, MA 02215<\/span><br \/>\n(in-person only)<\/strong><\/p>\n<p style=\"text-align: center;\">Please visit our Eventbrite page <a href=\"https:\/\/www.eventbrite.com\/e\/pepin-lecture-series-grain-and-fire-tickets-522191417587\">here<\/a> for tickets and event information.<\/p>\n<p>&nbsp;<\/p>\n<p style=\"text-align: center;\"><em>We kindly thank the Jacques P\u00e9pin Foundation for sponsorship of this lecture series.<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"<p>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 \u2013\u00a0 please follow the link for each program to register.\u00a0 &nbsp; Ingredients for Revolution: A History of American Feminist Restaurants, Cafes, and Coffeehouses with\u00a0Alex Ketchum Since 2018, Dr. Alex Ketchum [&hellip;]<\/p>\n","protected":false},"author":21344,"featured_media":10579,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[4,11,15,18,21,22,27,1],"tags":[971,972,118,128,137,138,327,344,357,363,390,391,474,542,592,594,624,657,674],"_links":{"self":[{"href":"https:\/\/sites.bu.edu\/gastronomyblog\/wp-json\/wp\/v2\/posts\/10578"}],"collection":[{"href":"https:\/\/sites.bu.edu\/gastronomyblog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/sites.bu.edu\/gastronomyblog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/sites.bu.edu\/gastronomyblog\/wp-json\/wp\/v2\/users\/21344"}],"replies":[{"embeddable":true,"href":"https:\/\/sites.bu.edu\/gastronomyblog\/wp-json\/wp\/v2\/comments?post=10578"}],"version-history":[{"count":11,"href":"https:\/\/sites.bu.edu\/gastronomyblog\/wp-json\/wp\/v2\/posts\/10578\/revisions"}],"predecessor-version":[{"id":10604,"href":"https:\/\/sites.bu.edu\/gastronomyblog\/wp-json\/wp\/v2\/posts\/10578\/revisions\/10604"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/sites.bu.edu\/gastronomyblog\/wp-json\/wp\/v2\/media\/10579"}],"wp:attachment":[{"href":"https:\/\/sites.bu.edu\/gastronomyblog\/wp-json\/wp\/v2\/media?parent=10578"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/sites.bu.edu\/gastronomyblog\/wp-json\/wp\/v2\/categories?post=10578"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/sites.bu.edu\/gastronomyblog\/wp-json\/wp\/v2\/tags?post=10578"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}