{"id":7462,"date":"2017-08-17T15:05:06","date_gmt":"2017-08-17T19:05:06","guid":{"rendered":"http:\/\/gastronomyatbu.com\/?p=7462"},"modified":"2018-03-28T17:49:08","modified_gmt":"2018-03-28T21:49:08","slug":"announcing-the-fall-2017-pepin-lecture-series-in-food-studies-and-gastronomy","status":"publish","type":"post","link":"https:\/\/sites.bu.edu\/gastronomyblog\/2017\/08\/17\/announcing-the-fall-2017-pepin-lecture-series-in-food-studies-and-gastronomy\/","title":{"rendered":"Announcing the Fall 2017 P\u00e9pin Lecture Series in Food Studies and Gastronomy"},"content":{"rendered":"

Boston University’s Programs in Food and Wine and MLA in Gastronomy Program are pleased to announce the following lectures scheduled for the Fall 2017 semester. Lectures in the P\u00e9pin Series are free and open to the public, but registration with Boston University\u2019s Programs in Food and Wine<\/a> is required.<\/em><\/p>\n

\n

The Cooking Gene, with Michael Twitty<\/strong><\/h2>\n

Tuesday, October 24 at 6pm<\/em>
\nCollege of Arts and Sciences, 725 Commonwealth Ave, Room 224<\/em><\/p>\n

Renowned culinary historian, Michael W. Twitty, offers a fresh perspective on our most divisive cultural issue, race, using the popular but complicated lens of Southern cuisine and food culture. To do so he traced his ancestry\u2014both black and white\u2014through food, from\u00a0Africa to America and slavery to freedom.\u00a0Southern food is integral to the American culinary tradition, yet the question of who “owns” it is one of the most provocative touch points in our ongoing struggles over race.\u00a0 His mission, to re-create the culinary genius of Black colonial and antebellum chefs sits side by side with revealing truth that is more than skin deep\u2014the power that food\u00a0has to bring the kin of the enslaved and their former slaveholders to the table, where they can discover the real America together.<\/p>\n

\"cooking_gene_hc_c_42534acf35f272dc72524c50640cba0a.nbcnews-ux-2880-1000\"
“The Cooking Gene: A Journey Through African American Culinary History in the Old South” by Michael W. Twitty. HarperCollins<\/figcaption><\/figure>\n

Food on the Page, with Megan Elias<\/strong><\/h2>\n

Wednesday, November 8 at 6pm<\/em>
\nCollege of Arts and Sciences Building, 725 Commonwealth Ave, Room 224<\/em><\/p>\n

What\u2019s in a cookbook? More than repositories of recipes, cookbooks play a role in the creation of taste on both a personal and national level. From Fannie Farmer<\/em> to the Chez Panisse Cookbook<\/em> to food blogs, American cookbooks have commented on national cuisine while also establishing distinct taste cultures. In Food on the Page<\/em>, Megan Elias explores what it means to take cookbooks seriously as a genre of writing that is as aspirational as it is prescriptive.<\/p>\n

\"Food
\u201cFood on the Page: Cookbooks and American Culture\u201d by Megan Elias, University of Pennsylvania Press<\/figcaption><\/figure>\n

Remembering German-Jewish Culture through its Culinary Traditions, with Gabrielle Rossmer Gropman and Sonya Gropman<\/strong><\/h2>\n

Wednesday, November 29 at 6pm
\nCollege of Arts and Sciences, 725 Commonwealth Ave, Room 224<\/em><\/p>\n

What happens to a food tradition when its culture starts to vanish? The advent of the Nazi era brought about the demise of 1000 years of Jewish life in Germany and its cuisine, which differs greatly from the Eastern European one that is generally the accepted definition of Jewish food. This food tradition lives on in the kitchens of some German Jews and in the memories of many others around the world. This talk, by a mother-daughter author team with a German-Jewish background, will address issues of food and memory, food as cultural identity, and preserving and documenting traditional recipes.<\/p>\n

\n
\"German<\/dt>\n
\u201cThe German-Jewish Cookbook: Recipes and a History of a Cuisine” by Gabrielle Rossmer Gropman and Sonya Gropman, Brandies University Press<\/span><\/dd>\n<\/dl>\n

 <\/p>\n

\u00a0<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"

Boston University’s Programs in Food and Wine and MLA in Gastronomy Program are pleased to announce the following lectures scheduled for the Fall 2017 semester. Lectures in the P\u00e9pin Series are free and open to the public, but registration with Boston University\u2019s Programs in Food and Wine is required. The Cooking Gene, with Michael Twitty […]<\/p>\n","protected":false},"author":14625,"featured_media":7483,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[12,14,15,18,21,25],"tags":[],"_links":{"self":[{"href":"https:\/\/sites.bu.edu\/gastronomyblog\/wp-json\/wp\/v2\/posts\/7462"}],"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=7462"}],"version-history":[{"count":1,"href":"https:\/\/sites.bu.edu\/gastronomyblog\/wp-json\/wp\/v2\/posts\/7462\/revisions"}],"predecessor-version":[{"id":8180,"href":"https:\/\/sites.bu.edu\/gastronomyblog\/wp-json\/wp\/v2\/posts\/7462\/revisions\/8180"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/sites.bu.edu\/gastronomyblog\/wp-json\/wp\/v2\/media\/7483"}],"wp:attachment":[{"href":"https:\/\/sites.bu.edu\/gastronomyblog\/wp-json\/wp\/v2\/media?parent=7462"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/sites.bu.edu\/gastronomyblog\/wp-json\/wp\/v2\/categories?post=7462"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/sites.bu.edu\/gastronomyblog\/wp-json\/wp\/v2\/tags?post=7462"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}