{"id":732,"date":"2011-05-16T14:40:07","date_gmt":"2011-05-16T19:40:07","guid":{"rendered":"http:\/\/gastronomyatbu.wordpress.com\/?p=732"},"modified":"2018-03-28T17:54:59","modified_gmt":"2018-03-28T21:54:59","slug":"jacques-pepin-named-honorary-doctor","status":"publish","type":"post","link":"https:\/\/sites.bu.edu\/gastronomyblog\/2011\/05\/16\/jacques-pepin-named-honorary-doctor\/","title":{"rendered":"Jacques P\u00e9pin named Honorary Doctor"},"content":{"rendered":"<p><a href=\"https:\/\/sites.bu.edu\/gastronomyblog\/files\/2011\/05\/pepin.jpg\"><img loading=\"lazy\" class=\"alignleft size-medium wp-image-733\" title=\"pepin\" src=\"https:\/\/sites.bu.edu\/gastronomyblog\/files\/2011\/05\/pepin.jpg?w=214\" alt=\"\" width=\"214\" height=\"300\" \/><\/a>Gastronomy Program founder, Jacques P\u00e9pin, has been\u00a0named <a href=\"http:\/\/www.bu.edu\/met\/2011\/05\/06\/jacques-pepin-named-honorary-doctor-of-humane-letters-by-bu\/\" target=\"_blank\">Honorary Doctor of Human Letters by Boston University<\/a>.\u00a0P\u00e9pin will be honored on May 21, 2011 at Commencement.<\/p>\n<p>In addition, there will be a series of lectures, discussions and demonstrations entitled &#8220;The French-American Connection with Jacques P\u00e9pin.&#8221;<\/p>\n<p>Wednesday, May 18, and Friday, May 20, 6 p.m.<\/p>\n<p><strong>Wednesday:<\/strong>\u00a0The French-American Connection<br \/>\nKyri Claflin, lecturer in the MLA in Gastronomy program at Boston University, will introduce our speakers: William Keylor, BU professor of history, who will discuss political connections between the two countries; and Jonathan Ribner, BU associate professor of art history, who will present &#8220;The Unstill Life: A Transatlantic Perspective.&#8221; These talks will be followed by a panel discussion, moderated by Dr. Claflin, featuring French chefs discussing their experiences emigrating to the United States. We are proud to have Jacques P\u00e9pin, Jean-Claude Szurdak, Jean-Jacques Paimblanc, Raymond Ost, and Jacky Robert as our distinguished panel guests. The event will be followed by a reception.<br \/>\n<em>$20<br \/>\nMeets in the Conference Auditorium of the George Sherman Union (GSU) Building, 775 Commonwealth Avenue, 2nd Floor.<\/em><\/p>\n<p><strong>Friday:<\/strong>\u00a0Jacques P\u00e9pin: Remembrance of Things Past<br \/>\nJacques P\u00e9pin was born in Bourg-en-Bresse, near Lyon, where his first exposure to cooking was as a child in his parents&#8217; restaurant, Le P\u00e9lican. Today, P\u00e9pin is one of America&#8217;s best-known chefs, cookbook authors, and cooking teachers, with 26 books\u2014including his autobiography, The Apprentice\u2014and numerous articles to his credit. He has also hosted ten acclaimed cooking series on public television. P\u00e9pin, along with Julia Child, helped found the Certificate Program in the Culinary Arts and the Master of Liberal Arts in Gastronomy at Boston University, where he continues to teach each semester. P\u00e9pin and his colleague, noted chef Jean-Claude Szurdak, will return to Boston University to recreate a complete bistro meal from Le P\u00e9lican, using P\u00e9pin&#8217;s mother&#8217;s recipes and recalling the beginning of his apprenticeship. Regional wines will be paired.<br \/>\n<em>$150, includes copy of The Apprentice<br \/>\nMeets in the Demonstration Room,<br \/>\n808 Commonwealth Avenue, Room 117.<\/em><\/p>\n<p>For more information, please contact the <a href=\"http:\/\/www.bu.edu\/foodandwine\/seminars\/special_events.html\" target=\"_blank\">Office of Lifelong Learning<\/a>.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Gastronomy Program founder, Jacques P\u00e9pin, has been\u00a0named Honorary Doctor of Human Letters by Boston University.\u00a0P\u00e9pin will be honored on May 21, 2011 at Commencement. In addition, there will be a series of lectures, discussions and demonstrations entitled &#8220;The French-American Connection with Jacques P\u00e9pin.&#8221; Wednesday, May 18, and Friday, May 20, 6 p.m. Wednesday:\u00a0The French-American Connection [&hellip;]<\/p>\n","protected":false},"author":14625,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[11,16],"tags":[],"_links":{"self":[{"href":"https:\/\/sites.bu.edu\/gastronomyblog\/wp-json\/wp\/v2\/posts\/732"}],"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=732"}],"version-history":[{"count":1,"href":"https:\/\/sites.bu.edu\/gastronomyblog\/wp-json\/wp\/v2\/posts\/732\/revisions"}],"predecessor-version":[{"id":8549,"href":"https:\/\/sites.bu.edu\/gastronomyblog\/wp-json\/wp\/v2\/posts\/732\/revisions\/8549"}],"wp:attachment":[{"href":"https:\/\/sites.bu.edu\/gastronomyblog\/wp-json\/wp\/v2\/media?parent=732"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/sites.bu.edu\/gastronomyblog\/wp-json\/wp\/v2\/categories?post=732"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/sites.bu.edu\/gastronomyblog\/wp-json\/wp\/v2\/tags?post=732"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}