{"id":9096,"date":"2019-07-22T12:46:29","date_gmt":"2019-07-22T16:46:29","guid":{"rendered":"https:\/\/sites.bu.edu\/gastronomyblog\/?p=9096"},"modified":"2019-07-22T12:46:29","modified_gmt":"2019-07-22T16:46:29","slug":"observing-nostalgia","status":"publish","type":"post","link":"https:\/\/sites.bu.edu\/gastronomyblog\/2019\/07\/22\/observing-nostalgia\/","title":{"rendered":"Observing Nostalgia"},"content":{"rendered":"<p><em>This post from Gastronomy Student Caitlin Bueno continues our series from students in Anthropology of Food.<\/em><\/p>\n<figure id=\"attachment9097\" aria-describedby=\"caption-attachment9097\" style=\"width: 646px\" class=\"wp-caption alignnone\"><img loading=\"lazy\" src=\"\/gastronomyblog\/files\/2019\/07\/sundae_hot_fudge_and_strawberry_800x532-636x423.jpg\" alt=\"\" class=\"size-medium wp-image-9097\" width=\"636\" height=\"423\" srcset=\"https:\/\/sites.bu.edu\/gastronomyblog\/files\/2019\/07\/sundae_hot_fudge_and_strawberry_800x532-636x423.jpg 636w, https:\/\/sites.bu.edu\/gastronomyblog\/files\/2019\/07\/sundae_hot_fudge_and_strawberry_800x532-768x511.jpg 768w, https:\/\/sites.bu.edu\/gastronomyblog\/files\/2019\/07\/sundae_hot_fudge_and_strawberry_800x532.jpg 800w\" sizes=\"(max-width: 636px) 100vw, 636px\" \/><figcaption id=\"caption-attachment9097\" class=\"wp-caption-text\">image credit: www.cabots.com<\/figcaption><\/figure>\n<p>&nbsp;<\/p>\n<p>Cabot\u2019s Ice Cream &amp; Restaurant is \u201ca family owned and operated old-fashioned ice cream parlor and restaurant\u201d in Newton, MA.\u00a0 The restaurant, known for its ice cream sundaes, also has a full menu serving breakfast all-day, and diner fare such as burgers, soup du jour and daily specials.\u00a0 Cabot\u2019s, opened since 1969, emphasizes its mission to \u201cprovide quality, value, service and consistency to all\u2026customers\u201d in several locations on its website.\u00a0 At Cabot\u2019s, nostalgia is served on a silver platter, a treat for all five senses.<\/p>\n<p>Sitting at the restaurant counter, my eyes are immediately drawn to the oversized, colorful and enticing sundaes that are moving quickly out of the central ice cream workstation.\u00a0 The restaurant smells very sweet, understandable with the volumes of ice cream and toppings present, but also has the faint smell of fried foods, coming from the kitchen in the back of the restaurant.\u00a0 The dining room is lively and filled with sound.\u00a0 There are many customers laughing, wait staff talking, the soft serve and milkshake machines whirring, dishes placed on the stone counter and into clearing bins, glass clanging against the metal ice cream workstation, and noise coming from the kitchen.\u00a0 The floor and counter are sticky, inevitable from the overfilled, dripping sundaes enjoyed around the restaurant.<\/p>\n<p>Finally, the taste of nostalgia \u2013 mint chocolate chip ice cream with hot fudge and fresh whipped cream. The experience at Cabot\u2019s communicates nostalgia, though the food, atmosphere and d\u00e9cor.\u00a0 Handmade, cold, sweet, creamy and rich, a sundae that is hard to find in our modern fast-food nation.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>This post from Gastronomy Student Caitlin Bueno continues our series from students in Anthropology of Food. &nbsp; Cabot\u2019s Ice Cream &amp; Restaurant is \u201ca family owned and operated old-fashioned ice cream parlor and restaurant\u201d in Newton, MA.\u00a0 The restaurant, known for its ice cream sundaes, also has a full menu serving breakfast all-day, and diner [&hellip;]<\/p>\n","protected":false},"author":2776,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[4,10,19],"tags":[],"_links":{"self":[{"href":"https:\/\/sites.bu.edu\/gastronomyblog\/wp-json\/wp\/v2\/posts\/9096"}],"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=9096"}],"version-history":[{"count":2,"href":"https:\/\/sites.bu.edu\/gastronomyblog\/wp-json\/wp\/v2\/posts\/9096\/revisions"}],"predecessor-version":[{"id":9099,"href":"https:\/\/sites.bu.edu\/gastronomyblog\/wp-json\/wp\/v2\/posts\/9096\/revisions\/9099"}],"wp:attachment":[{"href":"https:\/\/sites.bu.edu\/gastronomyblog\/wp-json\/wp\/v2\/media?parent=9096"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/sites.bu.edu\/gastronomyblog\/wp-json\/wp\/v2\/categories?post=9096"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/sites.bu.edu\/gastronomyblog\/wp-json\/wp\/v2\/tags?post=9096"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}