Spring 2023 Pépin Lecture Series in Food Studies & Gastronomy
Boston University Gastronomy Program
by Andrea Catania
19h ago
Spring 2023 lectures will be presented either in-person or via webinar format, no hybrid events this term. Registration is free and open to the public –  please follow the link for each program to register.    Ingredients for Revolution: A History of American Feminist Restaurants, Cafes, and Coffeehouses with Alex Ketchum Since 2018, Dr. Alex Ketchum has been the Faculty Lecturer of the Institute for Gender, Sexuality, and Feminist Studies of McGill University. She is the Director of the Just Feminist Tech and Scholarship Lab and the organizer of Disrupting Disruptions: T ..read more
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New Students for Spring 2023, part 2
Boston University Gastronomy Program
by brotger
2w ago
We look forward to welcoming a wonderful group of new students into our programs this spring. Enjoy getting to know a few of them here. Karina English was born to immigrant parents from Panama and El Salvador, and it was these multicultural and multiracial roots that introduced her to many flavors at a young age. She developed a love for food while watching her parents cook meals that spanned across continents. She gained her basic cooking skills in high school while working in several restaurants. She continued honing her skills as she attended Culinary School in Vail, Colorado, under the ins ..read more
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Welcome New Students – Spring 2023
Boston University Gastronomy Program
by brotger
3w ago
We look forward to welcoming a wonderful group of new students into our programs this spring. Enjoy getting to know a few of them here. Jadel Myra Biteng (She/They)- Jadel has always been surrounded by food and the love of food for as long as she can remember. Having been raised by her grandmother, who was a farmer and a cook, Jadel naturally grew up to become interested in the world of food herself. After working in numerous restaurants/bakeries, she saw firsthand how COVID affected the restaurant industry. Spending the better half of the pandemic making food for the community, packing, deliv ..read more
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Course Spotlight: Writing Cookbooks
Boston University Gastronomy Program
by Andrea Catania
2M ago
Jessica Carbone (she/her/hers) will be teaching MET ML 610, Writing Cookbooks, in the spring 2023 semester. Course Description: Cookbooks are artful, researched, evocative, and often personal texts that take a tremendous amount of craft and vision to execute. They are also products that sit at the unusual intersection of literature and commerce, informing but also soliciting the buy-in of a broad, varied readership. How are cookbooks crafted, and what considerations should be taken to make a cookbook as powerful and successful as possible? Here is a bit of Professor Carbone’s vision for the co ..read more
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Course Spotlight: Food & Art
Boston University Gastronomy Program
by Andrea Catania
2M ago
Carmel Beer and Michal Evyatar  will be co-teaching MET ML 672 Food and Art for the Spring 2023 semester.  Course Description: Many rituals in diverse parts of the globe were created to gather people around food and eating. For example, the "Sagra" in Italy to celebrate the local seasonal yield, the Bougoule festival that celebrates the first vintage and the Jewish Passover Seder feast, to commemorate the people of Israel's journey in the desert. Food and Art is a course that explores the ingredients of food and eating "experiences'' and channels it through the five senses. In this c ..read more
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Course Spotlight: Food and Gender
Boston University Gastronomy Program
by brotger
2M ago
Dr. Megan Elias will be teaching MET ML 706, Food and Gender, in the spring 2023 semester. Here is a preview of her plans for the class: Dr. Megan Elias I am really excited to be teaching Food and Gender again after two years. It is my favorite class because every time I teach it I get to re-think some of our most basic assumptions about food and who we are. I see everything around me differently and students have told me that the same thing happens to them. We take an intersectional approach, so our conversations reach far into questions of identity and power. Students assign half of our rea ..read more
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Welcome new students for fall 2022, part 3
Boston University Gastronomy Program
by brotger
5M ago
We are welcoming a bumper crop of new Gastronomy and Food Studies students for the fall semester. Enjoy getting to know a few of them here. Hailey DeLorey (She/Her/Hers) has always known that her passion was food. Whether it was cooking, baking, trying new restaurants, or enjoying the company of others around food, she always found the kitchen to be her happy place. Starting out as a home chef and moving into catering in college set her up to attend George Mason University where she graduated in May 2022 with a BS in Community Health specializing in Nutrition. While attending GMU, Hailey was a ..read more
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Fall 2022 Pépin Lecture Series in Food Studies & Gastronomy
Boston University Gastronomy Program
by Andrea Catania
5M ago
Fall 2022 lectures will be presented both in-person and via webinar format. Registration is free and open to the public –  please follow the link for each program to register.    SEPTEMBER Food Instagram: Identity, Influence, and Negotiation with Emily Contois, KC Hysmith, and Zenia Kish Zoom Webinar: participants will be sent link one day prior to the lecture. Image by image and hashtag by hashtag, Instagram has redefined the ways we relate to food. Emily J. H. Contois and Zenia Kish edit contributions that explore the massively popular social media platform as a space for sel ..read more
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Welcome new students for fall 2022, part 2
Boston University Gastronomy Program
by brotger
5M ago
We are welcoming a bumper crop of new Gastronomy and Food Studies students for the fall semester. Enjoy getting to know a few of them here. Tracey Torres (she/her) grew up with a great appreciation for food. She was born and raised in the south suburbs of Chicago. As a child of Filipino immigrants, she was lucky to grow up eating home-cooked dishes almost every night. As years went on, a new dish would be added to the table like pasta with fresh tomatoes and basil after a neighbor brought it to a family party. The basil then would find itself in a Thai-inspired stir fry because her mom wanted ..read more
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Welcome new students, Fall 2022
Boston University Gastronomy Program
by brotger
5M ago
We are welcoming a bumper crop of new Gastronomy and Food Studies students for the fall semester. Enjoy getting to know a few of them here. Andrea Catania was born, bred, and buttered in the Syracuse, New York area. From a young age she witnessed the influence of food in small moments. Then, as she grew, gained a deeper understanding of food's power to connect us on a larger scale. Andrea decided to attend college at The Culinary Institute of America in the beautiful Hudson Valley region. Upon graduation she spent the next decade focused on her career, working across several facets of the Food ..read more
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