{"id":1448,"date":"2012-02-01T08:43:15","date_gmt":"2012-02-01T13:43:15","guid":{"rendered":"http:\/\/gastronomyatbu.wordpress.com\/?p=1448"},"modified":"2018-03-28T17:53:18","modified_gmt":"2018-03-28T21:53:18","slug":"february-food-events","status":"publish","type":"post","link":"https:\/\/sites.bu.edu\/gastronomyblog\/2012\/02\/01\/february-food-events\/","title":{"rendered":"February Food Events"},"content":{"rendered":"

\"February<\/a>Can you believe that February is already upon us? Hopefully you’ve had time to settle into spring classes\u00a0\u2013 and have left room in your schedule for some fabulous February food events. And the area is serving up more than just alliteration with events featuring bizarre food, raw milk, champagne, chili, and olive oil \u2013 just\u00a0to name a few.<\/p>\n

Also, make sure to register<\/a> and mark your calendars for the Food and the City Conference<\/a>, February 24-25.<\/p>\n

MONDAY, FEBRUARY 6<\/strong><\/p>\n

Fireside Chat with Andrew Zimmern:\u00a0<\/strong>Food Sol<\/a>\u00a0and Babson College will host TV personality, chef, and all-round food celebrity\u00a0Andrew Zimmern<\/a>\u00a0\u2013 best known for his Travel Channel show\u00a0Bizarre Foods<\/a>\u00a0\u2013 for a dynamic and interactive chat about the food entrepreneurs Andrew\u2019s met around the world, and how they are positively impacting their communities.<\/p>\n

2:30-4 pm, Babson College<\/p>\n

THURSDAY, FEBRUARY 9<\/strong><\/p>\n

Champagne: A Global History with Becky Sue Epstein. <\/strong>Explore the many sides of bubbly in this event from Lifelong Learning. Cost: $75.00, includes a copy of Epstein’s book. Reservations are required<\/a>. Gastronomy students may qualify for a discount by calling\u00a0617-353-9852.<\/p>\n

6 pm,\u00a0808 Commonwealth Ave, Fuller Building, Demonstration Room<\/p>\n

THURSDAY, FEBRUARY 9 –\u00a0SATURDAY, FEBRUARY 11<\/strong><\/p>\n

The Cookbook Conference<\/a>, in the Roger Smith Hotel, New \u00a0York City. Exploring cookbooks from various cultures, their meanings, and their future. Also featuring workshops for publishing, analysis and case studies. Two day conference fee, $299. Some panels will be webcast<\/a> during the event; all recordings will be available on the conference website<\/a> 1-2 weeks after the conference.<\/p>\n

MONDAY, FEBRUARY 13<\/strong><\/p>\n

P\u00e9pin Lecture Series: Stop! Wait! What’s in that bottle of extra-virgin?<\/strong>\u00a0with\u00a0Nancy Harmon Jenkins<\/a>. This lecture explores\u00a0explores the ancient world of olive oil fraud and what it means to modern consumers, explaining why you should know what\u2019s in the bottle and, more importantly, how you can tell. Olive oil tasting follows the lecture. The lecture is free and open to the public, but\u00a0reservations are required<\/a>.<\/p>\n

6 pm,\u00a0808 Commonwealth Ave, Fuller Building, Demonstration Room<\/p>\n

THURSDAY, FEBRUARY 16<\/strong><\/p>\n

Harvard University Law School Raw Milk Debate<\/a>:\u00a0<\/strong>\u00a0Join the\u00a0Harvard Food Law Society<\/a>\u00a0as they present a debate covering the legal, health, and nutritional merits of raw milk from both sides of the issue.<\/p>\n

7:15-8:45 pm, Harvard Law School,\u00a01563 Massachusetts Avenue,\u00a0Langdell South Room<\/p>\n

3rd Annual Chili Cup<\/a>:<\/strong> Enjoy all you can eat chili from Boston restaurants and benefit Community Work Services at the same time. Stay tuned for a possible Gastronomy student discount…<\/p>\n

6 – 10 pm, Ned Devine’s Irish Pub, 1 Faneuil Hall Market Place, Boston<\/p>\n

WEDNESDAY, FEBRUARY 22<\/strong><\/p>\n

Coppa’s Stuzzichini with Jamie Bissonnette,\u00a0<\/strong>winner of Food and Wine\u2019s 2011 People\u2019s Best New Chef. Enjoy a cooking demonstration and tasting through Lifelong Learning\u00a0with one of Boston’s most colorful culinary personalities. Cost: $60 and reservations are required<\/a>.\u00a0Gastronomy students may qualify for a discount by calling\u00a0617-353-9852.<\/p>\n

6 pm,\u00a0808 Commonwealth Ave, Fuller Building, Demonstration Room<\/p>\n

THURSDAY, FEBRUARY 23<\/strong><\/p>\n

Blue Ginger: East-West Cuisine with Ming Tsai:\u00a0<\/strong>Attend the first in the Feasts of the World series through Lifelong Learning.\u00a0Cost: $125 and reservations are required<\/a>. Gastronomy students may qualify for a discount by calling\u00a0617-353-9852.<\/p>\n

6 pm, Blue Ginger, 583 Washington Street ,Wellesley, Massachusetts<\/p>\n

FRIDAY, FEBRUARY 24 –\u00a0SATURDAY, FEBRUARY 25<\/strong><\/p>\n

Food and the City Conference<\/a>, co-sponsored by the BU Gastronomy program and History program. Explore the relationship between food systems and urban areas, using a variety of disciplines.<\/p>\n

Boston University Photonics Center, Room 906<\/p>\n

WEDNESDAY, FEBRUARY 29<\/strong><\/p>\n

Guest Lecture, Dr. Penny Van Esterik<\/a>:<\/strong>\u00a0Plan to attend a free guest lecture by\u00a0Penny Van Esterik,\u00a0Professor of Anthropology, York University, Toronto, Canada titled \u00a0\u201cThe Place of Food Activism in Food Studies: a Case Study of Baby Food Advocacy.\u201d<\/p>\n

7:30 pm,\u00a0CAS 325, 725 Commonwealth Avenue<\/p>\n","protected":false},"excerpt":{"rendered":"

Can you believe that February is already upon us? Hopefully you’ve had time to settle into spring classes\u00a0\u2013 and have left room in your schedule for some fabulous February food events. And the area is serving up more than just alliteration with events featuring bizarre food, raw milk, champagne, chili, and olive oil \u2013 just\u00a0to […]<\/p>\n","protected":false},"author":14625,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[11],"tags":[],"_links":{"self":[{"href":"https:\/\/sites.bu.edu\/gastronomyblog\/wp-json\/wp\/v2\/posts\/1448"}],"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=1448"}],"version-history":[{"count":1,"href":"https:\/\/sites.bu.edu\/gastronomyblog\/wp-json\/wp\/v2\/posts\/1448\/revisions"}],"predecessor-version":[{"id":8496,"href":"https:\/\/sites.bu.edu\/gastronomyblog\/wp-json\/wp\/v2\/posts\/1448\/revisions\/8496"}],"wp:attachment":[{"href":"https:\/\/sites.bu.edu\/gastronomyblog\/wp-json\/wp\/v2\/media?parent=1448"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/sites.bu.edu\/gastronomyblog\/wp-json\/wp\/v2\/categories?post=1448"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/sites.bu.edu\/gastronomyblog\/wp-json\/wp\/v2\/tags?post=1448"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}