The Gastronomy program is pleased to welcome our newest instructor, Corby Kummer.<\/p>\n
Heralded by the San Francisco Examiner<\/em> as “the dean among food writers in America,”\u00a0Kummer is a welcome\u00a0addition\u00a0to our program. He is Senior editor at The<\/em> Atlantic<\/em><\/a><\/strong>, where he has worked for over three decades, as well as the restaurant critic at Boston Magazine<\/a><\/strong>. A<\/em>uthor of two books, The Joy of Coffee <\/em>and The Pleasures of Slow Food<\/em>, Kummer boasts five James Beard Journalism awards. Most recently, he has begun writing a monthly column on the intersection of food and culture for The New Republic<\/a><\/em><\/strong>.<\/p>\n In his course, Food Writing for Media<\/em>, Kummer will guide students through the fundamentals of food journalism. Topics include journalistic ethics, advertising, recipe writing, and food criticism. In keeping with the interdisciplinary nature of the program, this course will take scientific, technological, anthropological, and historical approaches to writing about food.<\/p>\n Welcome, Mr. Kummer. We are excited to have you!<\/p>\n","protected":false},"excerpt":{"rendered":" The Gastronomy program is pleased to welcome our newest instructor, Corby Kummer. Heralded by the San Francisco Examiner as “the dean among food writers in America,”\u00a0Kummer is a welcome\u00a0addition\u00a0to our program. He is Senior editor at The Atlantic, where he has worked for over three decades, as well as the restaurant critic at Boston Magazine. […]<\/p>\n","protected":false},"author":14625,"featured_media":5164,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[4,10,12,14],"tags":[363,391,495,590,628],"_links":{"self":[{"href":"https:\/\/sites.bu.edu\/gastronomyblog\/wp-json\/wp\/v2\/posts\/5143"}],"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=5143"}],"version-history":[{"count":1,"href":"https:\/\/sites.bu.edu\/gastronomyblog\/wp-json\/wp\/v2\/posts\/5143\/revisions"}],"predecessor-version":[{"id":8247,"href":"https:\/\/sites.bu.edu\/gastronomyblog\/wp-json\/wp\/v2\/posts\/5143\/revisions\/8247"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/sites.bu.edu\/gastronomyblog\/wp-json\/wp\/v2\/media\/5164"}],"wp:attachment":[{"href":"https:\/\/sites.bu.edu\/gastronomyblog\/wp-json\/wp\/v2\/media?parent=5143"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/sites.bu.edu\/gastronomyblog\/wp-json\/wp\/v2\/categories?post=5143"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/sites.bu.edu\/gastronomyblog\/wp-json\/wp\/v2\/tags?post=5143"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}