{"id":5757,"date":"2016-11-03T21:15:19","date_gmt":"2016-11-04T01:15:19","guid":{"rendered":"http:\/\/gastronomyatbu.com\/?p=5757"},"modified":"2018-03-28T17:49:21","modified_gmt":"2018-03-28T21:49:21","slug":"natures-past-histories-of-environment-society-with-dr-james-mccann","status":"publish","type":"post","link":"https:\/\/sites.bu.edu\/gastronomyblog\/2016\/11\/03\/natures-past-histories-of-environment-society-with-dr-james-mccann\/","title":{"rendered":"Nature\u2019s Past: Histories of Environment, & Society with Dr. James McCann"},"content":{"rendered":"

Gastronomy Students: \u00a0If you are looking for an elective next semester, consider\u00a0MET ML 589<\/strong> Nature\u2019s Past: Histories of Environment, & Society with Dr. James McCann. \u00a0He has provided us with a brief description of the course.<\/p>\n

\"kenkey-groundnut_star-beer\"
Kenkey Groundnut and Star Beer<\/figcaption><\/figure>\n

I teach and think about connections between
\nour physical world, humans role in that and what they grow, eat,
\nand talk about eating.\u00a0 It tells us a lot about our world(s).<\/p>\n

Environmental history has its methods defined by the parameters of science and the natural world \u2013flora, fauna, topography, seasons\u2014as well as human elements of technology, demography, and social organization.\u00a0 Cooking and cuisine is at the apex of these interactions.\u00a0 This course will examine the work of key historians in the emerging field of environmental history and the role of food\/cooking in that human\/nature interaction.<\/p>\n

\"bukom_tusker_cow-peas-page-001\"
Bokum, Tusker, and Cowpeas<\/figcaption><\/figure>\n
\"calabash-_london-1\"
Calabash London<\/figcaption><\/figure>\n

The course begins with historical\/cultural landscapes and ends up in Boston\u2019s landscape of food in bistros, food trucks, groceries, and storefront restaurants.\u00a0 It will include 3 group sessions in that will focus on particular dishes from Africa, the American South, and Italy as examples of the movement of ingredients, ideas, and techniques. The goal is to explore ingredients and the ecologies of cuisine.\u00a0 There seems to be a growing local, and global fascination with the world of food and how ideas in our world of what we eat, and cook, merge and diverge.\u00a0 Wonderful stuff about who we are.<\/p>\n

\"egusi-and-fufu-1\"
Egusi and Fufu<\/figcaption><\/figure>\n
All photos provided by Dr. McCann<\/em><\/h6>\n

\"05-1075<\/p>\n

James C. McCann<\/a>
\nProfessor of History
\nAssociate Director for Development, African Studies Center
\nFaculty Fellow, Pardee Center for the Study of the Longer Range Future
\nBoston University<\/h5>\n","protected":false},"excerpt":{"rendered":"

Gastronomy Students: \u00a0If you are looking for an elective next semester, consider\u00a0MET ML 589 Nature\u2019s Past: Histories of Environment, & Society with Dr. James McCann. \u00a0He has provided us with a brief description of the course. I teach and think about connections between our physical world, humans role in that and what they grow, eat, […]<\/p>\n","protected":false},"author":14625,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[12,15,18],"tags":[41,42,118,128,222,280,291,327,344,390,443],"_links":{"self":[{"href":"https:\/\/sites.bu.edu\/gastronomyblog\/wp-json\/wp\/v2\/posts\/5757"}],"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=5757"}],"version-history":[{"count":1,"href":"https:\/\/sites.bu.edu\/gastronomyblog\/wp-json\/wp\/v2\/posts\/5757\/revisions"}],"predecessor-version":[{"id":8227,"href":"https:\/\/sites.bu.edu\/gastronomyblog\/wp-json\/wp\/v2\/posts\/5757\/revisions\/8227"}],"wp:attachment":[{"href":"https:\/\/sites.bu.edu\/gastronomyblog\/wp-json\/wp\/v2\/media?parent=5757"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/sites.bu.edu\/gastronomyblog\/wp-json\/wp\/v2\/categories?post=5757"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/sites.bu.edu\/gastronomyblog\/wp-json\/wp\/v2\/tags?post=5757"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}