{"id":1379,"date":"2012-01-23T08:18:41","date_gmt":"2012-01-23T13:18:41","guid":{"rendered":"http:\/\/gastronomyatbu.wordpress.com\/?p=1379"},"modified":"2018-03-28T17:53:19","modified_gmt":"2018-03-28T21:53:19","slug":"congratulating-our-january-graduates","status":"publish","type":"post","link":"https:\/\/sites.bu.edu\/gastronomyblog\/2012\/01\/23\/congratulating-our-january-graduates\/","title":{"rendered":"Congratulating Our January Graduates"},"content":{"rendered":"

\"\"<\/a>Please join us in congratulating our nine January graduates!<\/p>\n

A perusal of their masters projects reveals the breadth, depth, and diversity of our student interests\u00a0\u2014 from studies of cuisine and identity to food and art to sophisticated, yet practical, resources for food-focused teaching and business endeavors.<\/p>\n

Lauren Bennett<\/strong><\/strong><\/p>\n

<\/strong><\/strong>“Baking in God’s Kitchen: Confectionery Production from Sicilian Convents to a Massachusetts Abbey”<\/p>\n

Lilly Jan<\/strong><\/p>\n

<\/strong>“Cuisine and Identity in Taiwan: Assimilation and Preservation Post 1949”<\/p>\n

Megan Jones Wall<\/strong><\/p>\n

<\/strong>“Great Masters & Food Styling: Transforming Food Still Lifes Into Modern Photography”<\/p>\n

Ashmi Patel<\/strong><\/p>\n

<\/strong>“A Taste of France in Boston: Business Plan and Analysis for French Patisserie”<\/p>\n

Nicole Rose Petricca<\/strong><\/p>\n

<\/strong>“Berkshire Baby Food”<\/p>\n

Avi Schlosburg<\/strong><\/p>\n

<\/strong>“The Theory and Practice of Food Studies at the High School Level: A Resource Guide”<\/p>\n

Priya Shah<\/strong><\/p>\n

<\/strong>“From Mandaps to Huppahs: Ceremonial Procedures and Catering Approaches for an Interfaith Marriage”<\/p>\n

Renee Sheppard<\/strong><\/p>\n

<\/strong>“Faith, Hope and Charity: An Operations Manual for the Roslindale Food Pantry”<\/p>\n

Molly Elizabeth Siciliano<\/strong><\/p>\n

<\/strong>“Business Plan and Theoretical Framework for Fork in Hand Catering Company”<\/p>\n","protected":false},"excerpt":{"rendered":"

Please join us in congratulating our nine January graduates! A perusal of their masters projects reveals the breadth, depth, and diversity of our student interests\u00a0\u2014 from studies of cuisine and identity to food and art to sophisticated, yet practical, resources for food-focused teaching and business endeavors. Lauren Bennett “Baking in God’s Kitchen: Confectionery Production from […]<\/p>\n","protected":false},"author":14625,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[4,5,25],"tags":[],"_links":{"self":[{"href":"https:\/\/sites.bu.edu\/gastronomyblog\/wp-json\/wp\/v2\/posts\/1379"}],"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\/14625"}],"replies":[{"embeddable":true,"href":"https:\/\/sites.bu.edu\/gastronomyblog\/wp-json\/wp\/v2\/comments?post=1379"}],"version-history":[{"count":1,"href":"https:\/\/sites.bu.edu\/gastronomyblog\/wp-json\/wp\/v2\/posts\/1379\/revisions"}],"predecessor-version":[{"id":8499,"href":"https:\/\/sites.bu.edu\/gastronomyblog\/wp-json\/wp\/v2\/posts\/1379\/revisions\/8499"}],"wp:attachment":[{"href":"https:\/\/sites.bu.edu\/gastronomyblog\/wp-json\/wp\/v2\/media?parent=1379"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/sites.bu.edu\/gastronomyblog\/wp-json\/wp\/v2\/categories?post=1379"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/sites.bu.edu\/gastronomyblog\/wp-json\/wp\/v2\/tags?post=1379"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}