{"id":1840,"date":"2012-04-02T08:17:17","date_gmt":"2012-04-02T13:17:17","guid":{"rendered":"http:\/\/gastronomyatbu.wordpress.com\/?p=1840"},"modified":"2018-03-28T17:53:16","modified_gmt":"2018-03-28T21:53:16","slug":"april-food-events","status":"publish","type":"post","link":"https:\/\/sites.bu.edu\/gastronomyblog\/2012\/04\/02\/april-food-events\/","title":{"rendered":"April Food Events"},"content":{"rendered":"<figure id=\"attachment1845\" aria-describedby=\"caption-attachment1845\" style=\"width: 310px\" class=\"wp-caption alignleft\"><a href=\"https:\/\/sites.bu.edu\/gastronomyblog\/files\/2012\/04\/gsa-outing-food1.jpg\"><img loading=\"lazy\" class=\"size-medium wp-image-1845    \" title=\"GSA Outing Food\" src=\"https:\/\/sites.bu.edu\/gastronomyblog\/files\/2012\/04\/gsa-outing-food1.jpg?w=300\" alt=\"\" width=\"300\" height=\"193\" srcset=\"https:\/\/sites.bu.edu\/gastronomyblog\/files\/2012\/04\/gsa-outing-food1.jpg 849w, https:\/\/sites.bu.edu\/gastronomyblog\/files\/2012\/04\/gsa-outing-food1-636x411.jpg 636w, https:\/\/sites.bu.edu\/gastronomyblog\/files\/2012\/04\/gsa-outing-food1-768x497.jpg 768w\" sizes=\"(max-width: 300px) 100vw, 300px\" \/><\/a><figcaption id=\"caption-attachment1845\" class=\"wp-caption-text\">Photo: Sarah Morrow; taken at a recent Gastronomy Student Association event<\/figcaption><\/figure>\n<p>We&#8217;re entering the last full month of the spring semester, meaning final papers, projects, exams, and graduation are just around the corner. As you endeavor to create masterpieces of food studies scholarship, remember that taking a break to refresh can actually increase productivity. So, join us at some great food events this month, including BU Gastronomy events: Gardening Club on April 2, a working paper presentation by Dr. Catherine Womack on April 3, and a screening of\u00a0<em>The Garden <\/em>on April 19.<\/p>\n<p><strong>SUNDAY, APRIL 1<\/strong><\/p>\n<p><strong><a href=\"http:\/\/namanet.org\/events\/chat-chowder-benefit-nama\" target=\"_blank\">Who Fishes Matters, Chat &amp; Chowdah Benefit for NAMA:<\/a>\u00a0<\/strong>If you&#8217;ve ever wondered, &#8220;Who catches my fish?&#8221; this event and benefit aims to be equal parts informational and delicious. Reservations required; call (508) 641-0878. $20 covers salad and chowder.<\/p>\n<p>2-4 pm,\u00a0<a href=\"http:\/\/www.nourishlexington.com\/\" target=\"_blank\">nourish grill and bar<\/a>, 1727 Massachusetts Ave, Lexington, MA<\/p>\n<p><strong>MONDAY, APRIL 2<\/strong><\/p>\n<p><strong>BU Gastronomy Gardening Club:<\/strong>\u00a0Join us for this season&#8217;s kick off meeting. No experience required!<\/p>\n<p>5-6p pm, 808 Commonwealth\u00a0Ave, Fuller Building, Room 109<\/p>\n<p><strong>TUESDAY, APRIL 3<\/strong><\/p>\n<p><strong><a href=\"http:\/\/thefoodproject.org\/volunteer-individuals\" target=\"_blank\">The Food Project Individual Volunteering:<\/a>\u00a0<\/strong>Tuesday, April 3 is the first day of volunteering on\u00a0The Food Project&#8217;s farms at the locations and times below.\u00a0<a href=\"http:\/\/thefoodproject.org\/volunteer-registration\" target=\"_blank\">Register here<\/a>\u00a0to get started.<\/p>\n<ul>\n<li>In\u00a0<strong>Lincoln<\/strong>\u00a0&#8211; Mondays, Wednesdays, and Saturdays from 9:30-12:30 pm<\/li>\n<li>In\u00a0<strong>Boston<\/strong>\u00a0&#8211; Tuesdays, Thursdays, and Saturdays from 9:30-12:30 pm<\/li>\n<li>In\u00a0<strong>Lynn<\/strong>\u00a0&#8211; Tuesdays, Thursdays, &amp; Saturdays from 9:30-12:30 pm; Thursdays from 8-10 am<\/li>\n<li>In\u00a0<strong>Beverly<\/strong>\u00a0&#8211; Tuesdays and Thursdays from 9:30-12:30 pm; Saturdays from 9:45-12:30pm<\/li>\n<\/ul>\n<p><strong>BU Gastronomy Working Paper Presentation, Dr. Catherine Womack<\/strong><\/p>\n<p><strong><\/strong><a href=\"https:\/\/sites.bu.edu\/gastronomyblog\/files\/2012\/04\/fast_food_burger.jpg\"><img loading=\"lazy\" class=\"alignleft size-thumbnail wp-image-1842\" title=\"fast_food_burger\" src=\"https:\/\/sites.bu.edu\/gastronomyblog\/files\/2012\/04\/fast_food_burger.jpg?w=117\" alt=\"\" width=\"117\" height=\"150\" \/><\/a>Join us for a working paper presentation titled &#8220;Eating Salad is Hard: A Look at the Phenomenology of Fast Food Consumption&#8221; with Dr. Catherine Womack, who teaches Philosophy of Food (ML 614).<\/p>\n<p><em>Selection from paper abstract:<\/em>\u00a0&#8220;In this paper, we use transcripts of 14 in-depth interviews conducted with student fast-food workers to identify some salient features underlying subjects\u2019 experiences of fast food eating. We present results, discussing the features of satiety, satisfaction, feeling ill, as well as feelings of healthy eating. Greater knowledge about the content and concepts involved in unhealthy eating experiences can reveal new directions in food policy, nutrition education, and public health interventions.&#8221;<\/p>\n<p>5-5:45 pm, 808 Commonwealth\u00a0Ave, Fuller Building, Room 109<\/p>\n<p><strong>Lobster: A Global History:\u00a0<\/strong>As part of the\u00a0<a href=\"http:\/\/www.culinaryhistoriansboston.com\/public.htm\" target=\"_blank\">Culinary Historians of Boston speaker series<\/a>, Elizabeth Townsend, will present a talk on her book,\u00a0<a href=\"http:\/\/www.amazon.com\/Lobster-Global-History-Reaktion-Edible\/dp\/1861897944\/ref=sr_1_1?s=books&amp;ie=UTF8&amp;qid=1331140628&amp;sr=1-1\" target=\"_blank\">Lobster: A Global History<\/a>.<\/p>\n<p>6 pm,\u00a0<a href=\"http:\/\/www.radcliffe.edu\/schlesinger_library.aspx\" target=\"_blank\">Schlesinger Library<\/a>, 10 Garden Street, Cambridge<\/p>\n<p><strong>THURSDAY, APRIL 5<\/strong><\/p>\n<p><strong><a href=\"http:\/\/www.brown.edu\/Departments\/Humanities_Center\/events\/terroir.html\">Reign of Terroir in the Humanities, The Ideological Roots of Wine<\/a>:\u00a0<\/strong>&#8220;Long thought by geologists and environmental scientists as embodying a direct correlation between the natural and gustatory worlds, scholars in the humanities are now critical of\u00a0<em>terroir<\/em>\u2019s often nationalist, exclusionist, and protectionist discourse. By speaking across disciplines and national fields, we can reach an understanding of\u00a0<em>terroir<\/em>\u00a0that digs below its surface aesthetic, and begins to recognize the phenomenon\u2019s deeper roots.&#8221;<\/p>\n<p>Speakers\u00a0<a href=\"http:\/\/www.bu.edu\/met\/academic-community\/faculty\/full-time\/rachel-eden-black\/\">Rachel Black<\/a>\u00a0(Boston University Gastronomy) and\u00a0<a href=\"http:\/\/www.jwu.edu\/content.aspx?id=7402\">Edward Korry<\/a>\u00a0(Johnson &amp; Wales) will discuss terroir and the international wine trade.<\/p>\n<p>5:30 pm, Brown University, Pembroke Hall 305, 172 Meeting Street, Providence, RI<\/p>\n<p><strong>MONDAY, APRIL 9<\/strong><\/p>\n<p><strong>Cultivating Food Justice: Race, Class and Sustainability:\u00a0<\/strong>This is the final lecture in the\u00a0<a href=\"http:\/\/www.northeastern.edu\/nejrc\/events\/leaders-in-the-environmental-movement-lecture-series\/\">&#8220;Leaders in the Environmental Movement Lecture Series&#8221;<\/a>\u00a0sponsored by Northeastern University&#8217;s Environmental Justice Research Collaborative. It will feature\u00a0<a href=\"http:\/\/sites.tufts.edu\/julianagyeman\/\">Julian Agyeman<\/a>, Professor of Urban and Environmental Studies at Tufts University.<\/p>\n<p>5:30-7 pm, 10 Behrakis Health Sciences, 30 Leon Street,\u2028 Northeastern University<\/p>\n<p><strong>FRIDAY, APRIL 13<\/strong><\/p>\n<p><strong>Food Movements Unite! with Eric Holt Gimenez:\u00a0<\/strong>Starting with Eric Holt Gimenez, Executive Director of Food First\/The Institute for Food and Development Policy, introducing his new book\u00a0<em><a href=\"http:\/\/www.foodmovementsunite.org\/\" target=\"_blank\">Food Movements Unite!<\/a>,<\/em>\u00a0this event promises a vibrant discussion of food justice, sovereignty, movements, and politics. A panel discussion will follow, spanning the uprising of food movements and politics, from the global to local perspectives.<\/p>\n<p>6-8 pm,\u00a0The Austin East Room, Austin Hall, Harvard University. 1515 Massachusetts Ave, Cambridge MA 02138<\/p>\n<p><strong>THURSDAY, APRIL 19<\/strong><\/p>\n<p><strong>BU Gastronomy and the Fenway Garden Society Film Screening of <em>The Garden<\/em><\/strong><\/p>\n<p><strong><\/strong><a href=\"https:\/\/sites.bu.edu\/gastronomyblog\/files\/2012\/04\/the-garden.jpg\"><img loading=\"lazy\" class=\"alignleft size-thumbnail wp-image-1841\" title=\"The Garden\" src=\"https:\/\/sites.bu.edu\/gastronomyblog\/files\/2012\/04\/the-garden.jpg?w=101\" alt=\"\" width=\"101\" height=\"150\" \/><\/a>Join us for a screening of\u00a0<a href=\"http:\/\/www.blackvalleyfilms.com\/films\/the-garden\/\" target=\"_blank\">The Garden<\/a>, which tells\u00a0&#8220;the story of the country\u2019s largest urban farm, backroom deals, land developers, green politics, money, poverty, power, and racial discord. The film explores and exposes the fault lines in American society and raises crucial and challenging questions about liberty, equality, and justice for the poorest and most vulnerable among us.&#8221;\u00a0This event is co-sponosored by BU Gastronomy (including\u00a0<a href=\"http:\/\/gastronomyatbu.wordpress.com\/alumni\/alumna-profile-potter-palmer\/\" target=\"_blank\">Potter Palmer&#8217;s<\/a>\u00a0A Survey of Food in Film class) and the\u00a0<a href=\"http:\/\/www.fenwayvictorygardens.com\/\" target=\"_blank\">Fenway Garden Society<\/a>.<\/p>\n<p>6 pm, CAS B36, 725 Commonwealth Ave<\/p>\n<p><strong>MONDAY, APRIL 23<\/strong><\/p>\n<p><strong>Culinary Chemistry: (Chick)peas on Earth:<\/strong>\u00a0Email Eliad Shmuel\u00a0at\u00a0<strong>eliad[at]mit.edu<\/strong>\u00a0if you are interested in the science of food and would like to join him in presenting a chickpea seminar at the\u00a0<a href=\"http:\/\/cambridgesciencefestival.org\/2012Festival\/2012ScheduleOfEvents.aspx?day=4\">Cambridge Science Festival<\/a>:<\/p>\n<p>Have some fun with food in the Museum&#8217;s new lunchtime science series! Bring your lunch and something for dipping as you chat with MIT hummus enthusiast Eliad Shmuel about the MIT Hummus Experience and the science behind chickpea creations.<\/p>\n<p>12:00-1:00 pm, MIT Museum, 265 Massachusetts Avenue, Cambridge<\/p>\n<p><strong>TUESDAY, APRIL 24<\/strong><\/p>\n<p><strong>Professor Darra Goldstein Lecture:\u00a0<\/strong>Professor\u00a0<a href=\"http:\/\/www.darragoldstein.com\/\" target=\"_blank\">Darra Goldstein<\/a>,\u00a0Francis Christopher Oakley Third Century Professor\u00a0of Russian at Williams College\u00a0and founding editor of\u00a0<a href=\"http:\/\/www.gastronomica.org\/\" target=\"_blank\">Gastronomica: The Journal of Food and Culture<\/a>, will address the topic, &#8220;What We Talk about When\u00a0We Talk about Food.&#8221;\u00a0Lecture sponsored by the NEH Distinguished Teaching\u00a0Professorship.<\/p>\n<p>7 pm,\u00a0Boston University, School of Law, Barristers Hall,\u00a0765 Commonwealth Avenue, First Floor<\/p>\n<p><strong>SUNDAY, APRIL 29<\/strong><\/p>\n<p><strong><a href=\"http:\/\/www.mos.org\/events_activities\/events&amp;d=5361\" target=\"_blank\">Let&#8217;s Talk About Sustainable Seafood:<\/a>\u00a0<\/strong>Another free event from the Museum of Science and Let&#8217;s Talk About Food, this time featuring\u00a0a crash course in &#8220;Seafood 101,&#8221; offering a number of informed perspectives on threats to fish stocks and to marine ecosystems in the context of the New England economy. Admission is free, but r<a href=\"http:\/\/sustainableseafoodforum.eventbrite.com\/\" target=\"_blank\">egister here<\/a>.<\/p>\n<p>7:00 pm, Museum of Science, 1 Science Park<\/p>\n","protected":false},"excerpt":{"rendered":"<p>We&#8217;re entering the last full month of the spring semester, meaning final papers, projects, exams, and graduation are just around the corner. As you endeavor to create masterpieces of food studies scholarship, remember that taking a break to refresh can actually increase productivity. So, join us at some great food events this month, including BU [&hellip;]<\/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\/1840"}],"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=1840"}],"version-history":[{"count":1,"href":"https:\/\/sites.bu.edu\/gastronomyblog\/wp-json\/wp\/v2\/posts\/1840\/revisions"}],"predecessor-version":[{"id":8476,"href":"https:\/\/sites.bu.edu\/gastronomyblog\/wp-json\/wp\/v2\/posts\/1840\/revisions\/8476"}],"wp:attachment":[{"href":"https:\/\/sites.bu.edu\/gastronomyblog\/wp-json\/wp\/v2\/media?parent=1840"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/sites.bu.edu\/gastronomyblog\/wp-json\/wp\/v2\/categories?post=1840"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/sites.bu.edu\/gastronomyblog\/wp-json\/wp\/v2\/tags?post=1840"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}