{"id":2736,"date":"2012-09-30T23:52:23","date_gmt":"2012-10-01T04:52:23","guid":{"rendered":"http:\/\/gastronomyatbu.wordpress.com\/?p=2736"},"modified":"2018-03-28T17:53:09","modified_gmt":"2018-03-28T21:53:09","slug":"october-events","status":"publish","type":"post","link":"https:\/\/sites.bu.edu\/gastronomyblog\/2012\/09\/30\/october-events\/","title":{"rendered":"October Events"},"content":{"rendered":"

\"\"<\/a><\/p>\n

SUNDAY, OCTOBER 7<\/strong><\/p>\n

Sustainable Business Network of Massachusetts\u00a0presents the\u00a03rd Annual Boston Local Food Festival<\/strong><\/a>.\u00a0The free festival is Boston’s premier food festival promoting the joys of eating local food and\u00a0includes\u00a0local farmers, some of the best restaurants in New England, specialty foods,\u00a0Fishstock\u00a0and a\u00a0\u201cSeafood Throwdown\u201d,\u00a0Meat Cutting Demos\u00a0and\u00a0Chef Demos.<\/p>\n

11 am – 5 pm, The Rose Kennedy Greenway, Boston<\/p>\n

SATURDAY, OCTOBER 13<\/strong><\/p>\n

Support local business at the\u00a0Food Truck Throwdown<\/a>.\u00a0<\/strong>Food trucks from Boston and New York City will compete against each other in various contests all day long for a chance to win \u201cBest Food Truck.\u201d Admission is free.<\/p>\n

11am-9pm, Dewey Square on the Greenway, Boston<\/p>\n

MONDAY, OCTOBER 15<\/strong><\/p>\n

Culinary Historians of Boston<\/a>\u00a0present Andrew F. Smith, author of\u00a0American Tuna: The Rise and Fall of an Improbable Food<\/a><\/em>\u00a0will provide a\u00a0lively account of the American tuna industry over the past century.<\/p>\n

Smith relates how tuna went from being sold primarily as a fertilizer to becoming the most commonly consumed fish in the country. In\u00a0his book,\u00a0American Tuna<\/em>, the so-called “chicken of the sea” is both the subject and the backdrop for other facets of American history: U.S. foreign policy, immigration and environmental politics, and dietary trends.<\/p>\n

6 pm, Schlesinger Library, 10 Garden Street, Cambridge, MA<\/p>\n

MONDAY, OCTOBER 22<\/strong><\/p>\n

As part of the P\u00e8pin Lecture Series in Food Studies and Gastronomy,\u00a0Darra Goldstein, Francis Christopher Oakley Third-Century Professor of Russian at Williams College and founding editor of Gastronomica: The Journal of Food and Culture will present\u00a0The Progress of the Fork: From Diabolical to Divine<\/strong>.<\/p>\n

She\u00a0traces the evolution of forks over the centuries and shows how developments in fork design reflect changing ideas about food fashions, hygiene, table manners, and table service in Europe and the United States.<\/p>\n

Please\u00a0register here<\/a>.<\/p>\n

6 pm,\u00a0808 Commonwealth Avenue, Room 117, Boston<\/p>\n

WEDNESDAY, OCTOBER 24<\/strong><\/p>\n

Gordon Shepherd, author of\u00a0Neurogastronomy: How the Brain Creates Flavor and Why it Matters<\/em><\/a>\u00a0will present a special lecture, titled,\u00a0\u201cNeurogastronomy: What is it, and why does it matter?\u201d<\/strong><\/p>\n

6 pm, SHA Auditorium, 928 Commonwealth Avenue, Boston<\/p>\n

–AND–<\/p>\n

Learn about the Food Day<\/a>\u00a0<\/strong>celebration, a nationwide movement toward more healthy, affordable, and sustainable food.\u00a0Food Day is powered by a diverse coalition of food movement\u00a0leaders, organizations, and people from all walks of life. The ultimate goal of Food Day is to strengthen and unify the food movement in order to improve our nation\u2019s food policies.<\/p>\n

SATURDAY, OCTOBER 27-28<\/strong><\/p>\n

Join the Boston Vegetarian Society for the 17th annual\u00a0Boston Vegetarian Food Festival<\/a><\/strong>. Meet with chefs, network with food producers, and sample vegetarian dishes and products current on the market.<\/p>\n

10\/27: \u00a011am-6pm, 10\/28: 10am-4pm
\nReggie Lewis Athletic Center, 1350 Tremont St, Boston<\/p>\n","protected":false},"excerpt":{"rendered":"

SUNDAY, OCTOBER 7 Sustainable Business Network of Massachusetts\u00a0presents the\u00a03rd Annual Boston Local Food Festival.\u00a0The free festival is Boston’s premier food festival promoting the joys of eating local food and\u00a0includes\u00a0local farmers, some of the best restaurants in New England, specialty foods,\u00a0Fishstock\u00a0and a\u00a0\u201cSeafood Throwdown\u201d,\u00a0Meat Cutting Demos\u00a0and\u00a0Chef Demos. 11 am – 5 pm, The Rose Kennedy Greenway, Boston […]<\/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\/2736"}],"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=2736"}],"version-history":[{"count":1,"href":"https:\/\/sites.bu.edu\/gastronomyblog\/wp-json\/wp\/v2\/posts\/2736\/revisions"}],"predecessor-version":[{"id":8424,"href":"https:\/\/sites.bu.edu\/gastronomyblog\/wp-json\/wp\/v2\/posts\/2736\/revisions\/8424"}],"wp:attachment":[{"href":"https:\/\/sites.bu.edu\/gastronomyblog\/wp-json\/wp\/v2\/media?parent=2736"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/sites.bu.edu\/gastronomyblog\/wp-json\/wp\/v2\/categories?post=2736"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/sites.bu.edu\/gastronomyblog\/wp-json\/wp\/v2\/tags?post=2736"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}