{"id":8789,"date":"2018-08-15T11:43:30","date_gmt":"2018-08-15T15:43:30","guid":{"rendered":"https:\/\/sites.bu.edu\/gastronomyblog\/?p=8789"},"modified":"2018-08-15T11:43:30","modified_gmt":"2018-08-15T15:43:30","slug":"welcome-new-students-for-fall-2018","status":"publish","type":"post","link":"https:\/\/sites.bu.edu\/gastronomyblog\/2018\/08\/15\/welcome-new-students-for-fall-2018\/","title":{"rendered":"Welcome new students for fall 2018"},"content":{"rendered":"

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Image: Boston Public Library https:\/\/ark.digitalcommonwealth.org\/ark:\/50959\/0p096w507<\/figcaption><\/figure>\n

We look forward to welcoming new students in the MLA in Gastronomy and Food Studies Graduate Certificate programs this fall. Get to know a few of\u00a0 them here.<\/em><\/p>\n

Jennifer Nadeau<\/strong> grew up in Central Massachusetts before moving to the western part of the state for college. \"\"She earned a BA in Anthropology with a focus on biological anthropology and food from the University of Massachusetts Amherst in 2014.\u00a0 As a child, Jennifer frequently spent time with people from the community that had unique food habits and paths and in turn- taught her to love and crave as many novel foods as she could possibly consume.<\/p>\n

Jennifer\u2019s interests have taken her through Dixie and Gulf states as she studied how country music, delta blues, and Southern foodways were and still are entwined. She is particularly interested in specific regional variations of foods such as tamales, pizza, and barbeque \u2013 and she maximizes her exposure by going broke traveling around the country and using most of her paychecks on food experiments in her home. Her next mission is to examine the shift in policy as recreational marijuana is legalized and monetized. Navigating the underground edible marijuana sessions in the western part of the state, Jennifer is hoping to shed insight on the policy, growth, improvement, and innovation surrounding the types of foods that producers infuse with marijuana.<\/p>\n

Carol Waldo<\/strong> came to Boston by way of Chicago, Kansas City, and California. She obtained a BA in Chemistry at \"\"North Central College.\u00a0 Her post college career began in the microbiology and analytical chemistry labs in the food and pharmaceutical industries. Currently, she is responsible for communications with regulatory health authorities and supporting development programs with the aim of bringing new drugs to patients. Throughout her professional career, she has spent her personal time exploring food, wine, and travel.\u00a0 She has taken numerous cooking classes at the Institute for Culinary Education and boot camps at the Culinary Institute of America.\u00a0 She spent a week in a private home near Tlaxcala, Mexico, immersed in Mexican cuisine and culture.\u00a0 She has traveled extensively and likes to incorporate regional cultural and cooking experiences with hiking and biking.\u00a0 She has taken wine studies classes at BU and has visited wine regions around the world.<\/p>\n

For Carol, the process of curiosity leading to discovery and learning is exhilarating. The cultural context of the ingredients is as important to her as the technique involved in making the dishes.\u00a0 Purposefully combining ingredients for a balanced, flavorful meal paired with wine is deeply satisfying. Traveling and cooking regional dishes with local chefs, purchasing ingredients in local markets is insightful, humbling, and energizing.\u00a0 She hopes to deepen these insights with additional study and travel.<\/p>\n

Carol has realized what it feels like to follow her curiosity and passion.\u00a0 She believes that experiences and knowledge gained through the Gastronomy program will help shape her path forward.<\/p>\n

\"\"Hannah Spiegelman<\/strong> grew up in Santa Fe, New Mexico in a very food-centric household, where cooking was a fun and exciting activity. While in high school, Hannah started baking as a way to release creative energy. She loved experimenting with out-there flavor combinations. \u00a0But told by her Grandfather that studying food wasn\u2019t a real education, Hannah followed his path and majored in history at Goucher College in Baltimore, Maryland. Still, she always made sure incorporated either food or art into her class projects.<\/p>\n

After working as a research associate at Goucher\u2019s Archives and getting a second job at an ice cream shop, Hannah realized that she could combine both of her passions. Born in February 2107, A Sweet History is an historical-ice cream concept that creates flavors inspired by figures, events, art, and places in history in order to get people excited about things they may never had dared to care about it. Over the last year and a half, A Sweet History has done pop-up events, workshops at museums, and commissioned pints. Hannah is very much looking forward to delving back into school, learning about all aspects in the food world, especially the history and culture of food, and continuing to cultivate her passions.<\/p>\n","protected":false},"excerpt":{"rendered":"

We look forward to welcoming new students in the MLA in Gastronomy and Food Studies Graduate Certificate programs this fall. Get to know a few of\u00a0 them here. Jennifer Nadeau grew up in Central Massachusetts before moving to the western part of the state for college. She earned a BA in Anthropology with a focus […]<\/p>\n","protected":false},"author":2776,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[19,1],"tags":[],"_links":{"self":[{"href":"https:\/\/sites.bu.edu\/gastronomyblog\/wp-json\/wp\/v2\/posts\/8789"}],"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\/2776"}],"replies":[{"embeddable":true,"href":"https:\/\/sites.bu.edu\/gastronomyblog\/wp-json\/wp\/v2\/comments?post=8789"}],"version-history":[{"count":7,"href":"https:\/\/sites.bu.edu\/gastronomyblog\/wp-json\/wp\/v2\/posts\/8789\/revisions"}],"predecessor-version":[{"id":8802,"href":"https:\/\/sites.bu.edu\/gastronomyblog\/wp-json\/wp\/v2\/posts\/8789\/revisions\/8802"}],"wp:attachment":[{"href":"https:\/\/sites.bu.edu\/gastronomyblog\/wp-json\/wp\/v2\/media?parent=8789"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/sites.bu.edu\/gastronomyblog\/wp-json\/wp\/v2\/categories?post=8789"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/sites.bu.edu\/gastronomyblog\/wp-json\/wp\/v2\/tags?post=8789"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}