{"id":3814,"date":"2013-12-13T13:39:51","date_gmt":"2013-12-13T17:39:51","guid":{"rendered":"http:\/\/gastronomyatbu.com\/?p=3814"},"modified":"2018-03-28T17:52:56","modified_gmt":"2018-03-28T21:52:56","slug":"tis-the-season-for-gastronomic-gift-giving","status":"publish","type":"post","link":"https:\/\/sites.bu.edu\/gastronomyblog\/2013\/12\/13\/tis-the-season-for-gastronomic-gift-giving\/","title":{"rendered":"‘Tis the Season for Gastronomic Gift-Giving"},"content":{"rendered":"

Whether you are heading home for the holidays or hosting here in Boston, be sure to share a bit of New England and your Gastronomic know-how with your friends and family. We’ve gathered up our favorite food-filled reads and games as well as the best local (and easily transportable) edibles from across the area. Grab a few to give as gifts or maybe reward yourself for that 25-page Food and Senses research paper with a little New England nosh.\u00a0<\/em><\/p>\n

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

1.\u00a0From Absinthe to Zest<\/a><\/em><\/strong>\u00a0<\/em>by Alexandre Dumas. An old book with a clever new cover stuffed with food related notes from around the great culinary world.<\/p>\n

2.\u00a0Foodie Flashcards<\/a>\u00a0<\/strong>are grade-school style flashcards with all the terms you should have learned in Food and Anthropology or Theory and Methodology.\u00a0
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3.\u00a0Get your DIY on this holiday break with one of America’s Test Kitchen’s (located in Brookline, Mass) newest publications, DIY\u00a0<\/strong><\/em><\/a>Cookbook<\/a>.<\/i><\/b>\u00a0<\/i>Recipes include homemade preserves, marshmallows, sauces, cured meats and more.<\/p>\n

4. Foodie Fight<\/a>,\u00a0\u00a0<\/strong>created by Gastronomy grad\u00a0Joyce Locke (MLA 2002),\u00a0is a\u00a0food themed Trivial Pursuit style board game fit for Gastronomy students and their less-gastronomically inclined family members.<\/p>\n

5. Cook like the colonials did with the newest version of the\u00a0Old Sturbridge Village Cookbook<\/a>.\u00a0<\/strong><\/em><\/p>\n

6. Another game for food-lovers,\u00a0Menu Mash-Up<\/a>\u00a0<\/strong>combines Diner Dash with Apples to Apples. Fun for the whole family!<\/p>\n

7. Relax over the holidays with a bit of lighter reading with this year’s collection of\u00a0Best Food Writing<\/a>.\u00a0<\/strong><\/em><\/p>\n

\"newenglandfoodcollage\"<\/a>1. Boston based\u00a0Effie’s Homemade<\/a>, <\/strong>founded by Gastronomy grad\u00a0Irene Costello (MLA 2006),\u00a0makes a range of biscuit-like products like these nutcakes, corncakes, and traditional Nova Scotia style oatcakes. Perfect for snacking with tea or hot cocoa.<\/p>\n

2. This Vermont cheesemaker is located in the historic village of Grafton. Started in 1892, Grafton Village Cheese<\/a><\/strong> is now part of the Windham Foundation, whose mission is to promote local rural communities throughout the state. They have a range of cheesy products, but their Vermont aged cheddar is a local tradition.<\/p>\n

3. The\u00a0Boston Honey Company<\/a>\u00a0<\/strong>produces honey from bees in eastern Mass in unique flavors like local New England wildflowers, Japanese Knotweed, Black Locust, and Basswood.<\/p>\n

4. While you can find these old-timey candies just about anywhere these days, Necco Wafers<\/a>\u00a0<\/strong>actually originated in Cambridge in 1847. The candy’s name comes from the original company name New England Confectionery Company (NECCo). An easy stocking stuffer for friends and family with a unique New England history.<\/p>\n

5. \u00a0Created in 1867, a local Boston cook crafted a unique combination of herbs to create the Bell’s Seasoning<\/strong><\/a>.\u00a0This salt-free seasoning tastes good on almost anything and is an easy and lightweight local edible to pack or ship to distant loved ones.<\/p>\n

6. While a freshly baked version is always better, this traditional canned\u00a0Indian Pudding<\/a><\/strong> from Bar Harbor is a New England tradition reaching back to colonial foodways.<\/p>\n

7. Various companies harvest sea salt from Maine’s chilly coast including the Maine Sea Salt Company<\/a>\u00a0<\/strong>and\u00a0Stonewall Kitchen<\/a>.\u00a0<\/strong>You can also try local Cape Cod sea salt from the Wellfleet Sea Salt Company<\/strong><\/a>.<\/p>\n

8. Another local tradition,\u00a0Marshmallow Fluff<\/a>\u00a0<\/strong>originated in Lynn, Massachusetts just after the first World War. This is the perfect holiday treat and works wonders in a hot cup of cocoa.\u00a0
\n<\/strong><\/p>\n

9. Produced since 1882, Wood’s Boiled Cider<\/strong><\/a> is made from local Vermont apples and concentrated to a sweet-tart ratio of 7 to 1.<\/p>\n

10. These old-fashioned\u00a0Brown Family Farm Maple Candies<\/strong><\/a> are shaped into iconic maple leaves and made from pure maple syrup sourced from real Vermont maple trees. Can’t get much more maple than that!<\/p>\n

11. With over two dozen products to choose from, Taza Chocolate<\/strong><\/a> (located in Somerville, Mass) combines traditional Mexican chocolate making traditions with seasonal and unique flavors. Try this holiday chocolate bar infused with seasonal gingerbread spices.<\/p>\n

12. Lugging home a 5-lb bag of locally milled King Arthur Flour<\/strong><\/a> might not sound like fun, but this Vermont-based historic mill and bakery have you covered: they sell teensy versions on their site along with other traditional New England baking ingredients.<\/p>\n

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Happy Holidays from the Gastronomy Program!<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"

Whether you are heading home for the holidays or hosting here in Boston, be sure to share a bit of New England and your Gastronomic know-how with your friends and family. We’ve gathered up our favorite food-filled reads and games as well as the best local (and easily transportable) edibles from across the area. Grab […]<\/p>\n","protected":false},"author":14625,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[1],"tags":[117,275,391,403,404,447,704],"_links":{"self":[{"href":"https:\/\/sites.bu.edu\/gastronomyblog\/wp-json\/wp\/v2\/posts\/3814"}],"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=3814"}],"version-history":[{"count":1,"href":"https:\/\/sites.bu.edu\/gastronomyblog\/wp-json\/wp\/v2\/posts\/3814\/revisions"}],"predecessor-version":[{"id":8339,"href":"https:\/\/sites.bu.edu\/gastronomyblog\/wp-json\/wp\/v2\/posts\/3814\/revisions\/8339"}],"wp:attachment":[{"href":"https:\/\/sites.bu.edu\/gastronomyblog\/wp-json\/wp\/v2\/media?parent=3814"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/sites.bu.edu\/gastronomyblog\/wp-json\/wp\/v2\/categories?post=3814"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/sites.bu.edu\/gastronomyblog\/wp-json\/wp\/v2\/tags?post=3814"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}