{"id":798,"date":"2011-06-14T08:27:57","date_gmt":"2011-06-14T13:27:57","guid":{"rendered":"http:\/\/gastronomyatbu.wordpress.com\/?p=798"},"modified":"2018-03-28T17:54:57","modified_gmt":"2018-03-28T21:54:57","slug":"faculty-member-netta-davis-wins-2011-asfs-pedagogy-award","status":"publish","type":"post","link":"https:\/\/sites.bu.edu\/gastronomyblog\/2011\/06\/14\/faculty-member-netta-davis-wins-2011-asfs-pedagogy-award\/","title":{"rendered":"Faculty Member Netta Davis Wins 2011 ASFS Pedagogy Award"},"content":{"rendered":"

\"\"<\/p>\n

The BU Gastronomy Program was\u00a0out in full force at the Association for the Study of Food and Society<\/a>\u00a0conference last week in Missoula, MT. Faculty members Ellen Messer, Catherine Womack, Rachel Black, Ken Albala, Warren Belasco and Netta Davis presented papers and participated in a number of activities. MLA Candidate Erin Ross also presented a paper. Students, alumni and faculty came out to present the Gastronomy Program alongside other graduate degrees in Food Studies.<\/p>\n

One of the highlights of the conference was when Netta Davis was awarded the ASFS Award for Food Studies Pedagogy<\/a> for her course, Experiencing Food through the Senses<\/a><\/em>. This course was developed by Netta and it represents the innovation and cutting edge pedagogy that sets\u00a0our program apart. Sensory experience and experiential learning are central to the Gastronomy curriculum and\u00a0Experiencing Food through the Senses<\/em>\u00a0is one of the core courses in the MLA in Gastronomy.<\/p>\n","protected":false},"excerpt":{"rendered":"

The BU Gastronomy Program was\u00a0out in full force at the Association for the Study of Food and Society\u00a0conference last week in Missoula, MT. Faculty members Ellen Messer, Catherine Womack, Rachel Black, Ken Albala, Warren Belasco and Netta Davis presented papers and participated in a number of activities. MLA Candidate Erin Ross also presented a paper. […]<\/p>\n","protected":false},"author":14625,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[11,18],"tags":[75,297,357,622,670,781,782],"_links":{"self":[{"href":"https:\/\/sites.bu.edu\/gastronomyblog\/wp-json\/wp\/v2\/posts\/798"}],"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=798"}],"version-history":[{"count":1,"href":"https:\/\/sites.bu.edu\/gastronomyblog\/wp-json\/wp\/v2\/posts\/798\/revisions"}],"predecessor-version":[{"id":8541,"href":"https:\/\/sites.bu.edu\/gastronomyblog\/wp-json\/wp\/v2\/posts\/798\/revisions\/8541"}],"wp:attachment":[{"href":"https:\/\/sites.bu.edu\/gastronomyblog\/wp-json\/wp\/v2\/media?parent=798"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/sites.bu.edu\/gastronomyblog\/wp-json\/wp\/v2\/categories?post=798"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/sites.bu.edu\/gastronomyblog\/wp-json\/wp\/v2\/tags?post=798"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}