{"id":8660,"date":"2018-05-18T10:32:02","date_gmt":"2018-05-18T14:32:02","guid":{"rendered":"https:\/\/sites.bu.edu\/gastronomyblog\/?p=8660"},"modified":"2018-05-18T10:32:02","modified_gmt":"2018-05-18T14:32:02","slug":"anthropology-of-food-a-selection-of-final-projects","status":"publish","type":"post","link":"https:\/\/sites.bu.edu\/gastronomyblog\/2018\/05\/18\/anthropology-of-food-a-selection-of-final-projects\/","title":{"rendered":"Anthropology of Food: A Selection of Final Projects"},"content":{"rendered":"<figure id=\"attachment8664\" aria-describedby=\"caption-attachment8664\" style=\"width: 646px\" class=\"wp-caption alignnone\"><img loading=\"lazy\" src=\"\/gastronomyblog\/files\/2018\/05\/unnamed-3-636x477.jpg\" alt=\"Sarah Faith made Icelandic rye bread.\" width=\"636\" height=\"477\" class=\"size-medium wp-image-8664\" srcset=\"https:\/\/sites.bu.edu\/gastronomyblog\/files\/2018\/05\/unnamed-3-636x477.jpg 636w, https:\/\/sites.bu.edu\/gastronomyblog\/files\/2018\/05\/unnamed-3-768x576.jpg 768w, https:\/\/sites.bu.edu\/gastronomyblog\/files\/2018\/05\/unnamed-3-1024x768.jpg 1024w, https:\/\/sites.bu.edu\/gastronomyblog\/files\/2018\/05\/unnamed-3.jpg 1333w\" sizes=\"(max-width: 636px) 100vw, 636px\" \/><figcaption id=\"caption-attachment8664\" class=\"wp-caption-text\">Sarah Faith made Icelandic rye bread.<\/figcaption><\/figure>\n<p>&nbsp;<\/p>\n<figure id=\"attachment8663\" aria-describedby=\"caption-attachment8663\" style=\"width: 646px\" class=\"wp-caption alignnone\"><img loading=\"lazy\" src=\"\/gastronomyblog\/files\/2018\/05\/unnamed-1-636x477.jpg\" alt=\"Sarit Sadras-Rubinstein made Haupia (coconut pudding) to talk about the Hawaiian Luau.\" width=\"636\" height=\"477\" class=\"size-medium wp-image-8663\" srcset=\"https:\/\/sites.bu.edu\/gastronomyblog\/files\/2018\/05\/unnamed-1-636x477.jpg 636w, https:\/\/sites.bu.edu\/gastronomyblog\/files\/2018\/05\/unnamed-1-768x576.jpg 768w, https:\/\/sites.bu.edu\/gastronomyblog\/files\/2018\/05\/unnamed-1-1024x768.jpg 1024w, https:\/\/sites.bu.edu\/gastronomyblog\/files\/2018\/05\/unnamed-1.jpg 1333w\" sizes=\"(max-width: 636px) 100vw, 636px\" \/><figcaption id=\"caption-attachment8663\" class=\"wp-caption-text\">Sarit Sadras-Rubinstein made Haupia (coconut pudding) to talk about the Hawaiian Luau.<\/figcaption><\/figure>\n<p>&nbsp;<\/p>\n<figure id=\"attachment8662\" aria-describedby=\"caption-attachment8662\" style=\"width: 646px\" class=\"wp-caption alignnone\"><img loading=\"lazy\" src=\"\/gastronomyblog\/files\/2018\/05\/unnamed-2-636x477.jpg\" alt=\"Ruben Martinez made Iskiate, a drink made from chia seeds, lemon, honey, and water, that is made by the Rar\u00e5muri Indians of Mexico.\" width=\"636\" height=\"477\" class=\"size-medium wp-image-8662\" srcset=\"https:\/\/sites.bu.edu\/gastronomyblog\/files\/2018\/05\/unnamed-2-636x477.jpg 636w, https:\/\/sites.bu.edu\/gastronomyblog\/files\/2018\/05\/unnamed-2-768x576.jpg 768w, https:\/\/sites.bu.edu\/gastronomyblog\/files\/2018\/05\/unnamed-2-1024x768.jpg 1024w, https:\/\/sites.bu.edu\/gastronomyblog\/files\/2018\/05\/unnamed-2.jpg 1333w\" sizes=\"(max-width: 636px) 100vw, 636px\" \/><figcaption id=\"caption-attachment8662\" class=\"wp-caption-text\">Ruben Martinez made Iskiate, a drink made from chia seeds, lemon, honey, and water, that is made by the Rar\u00e5muri Indians of Mexico.<\/figcaption><\/figure>\n<p>&nbsp;<\/p>\n<figure id=\"attachment8661\" aria-describedby=\"caption-attachment8661\" style=\"width: 487px\" class=\"wp-caption alignnone\"><img loading=\"lazy\" src=\"\/gastronomyblog\/files\/2018\/05\/unnamed-477x636.jpg\" alt=\"Olga Rishevsky made Ful Medames, a dish made from fava beans) and Adida (a type of porridge made of sorghunm or millet) from Sudan. \" width=\"477\" height=\"636\" class=\"size-medium wp-image-8661\" srcset=\"https:\/\/sites.bu.edu\/gastronomyblog\/files\/2018\/05\/unnamed-477x636.jpg 477w, https:\/\/sites.bu.edu\/gastronomyblog\/files\/2018\/05\/unnamed.jpg 750w\" sizes=\"(max-width: 477px) 100vw, 477px\" \/><figcaption id=\"caption-attachment8661\" class=\"wp-caption-text\">Olga Rishevsky made Ful Medames, a dish made from fava beans) and Adida (a type of porridge made of sorghunm or millet) from Sudan.<\/figcaption><\/figure>\n","protected":false},"excerpt":{"rendered":"<p>&nbsp; &nbsp; &nbsp;<\/p>\n","protected":false},"author":14539,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[10,15,18,27],"tags":[59,942],"_links":{"self":[{"href":"https:\/\/sites.bu.edu\/gastronomyblog\/wp-json\/wp\/v2\/posts\/8660"}],"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\/14539"}],"replies":[{"embeddable":true,"href":"https:\/\/sites.bu.edu\/gastronomyblog\/wp-json\/wp\/v2\/comments?post=8660"}],"version-history":[{"count":2,"href":"https:\/\/sites.bu.edu\/gastronomyblog\/wp-json\/wp\/v2\/posts\/8660\/revisions"}],"predecessor-version":[{"id":8666,"href":"https:\/\/sites.bu.edu\/gastronomyblog\/wp-json\/wp\/v2\/posts\/8660\/revisions\/8666"}],"wp:attachment":[{"href":"https:\/\/sites.bu.edu\/gastronomyblog\/wp-json\/wp\/v2\/media?parent=8660"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/sites.bu.edu\/gastronomyblog\/wp-json\/wp\/v2\/categories?post=8660"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/sites.bu.edu\/gastronomyblog\/wp-json\/wp\/v2\/tags?post=8660"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}