Category: Mary Beaudry
MET Gastronomy instructors and anthropologists Mary Beaudry and Karen Metheny edited “Archaeology of Food: An Encyclopedia,” the first reference work devoted to the study of food and foodways through archaeology, which is now being lauded for its ability to help students “understand the complexity of what may first appear to be a simple subject—the food eaten by peoples of the past.” A review from CHOICE, a review journal for academic libraries, deemed the book to be “highly recommended,” for students of all levels. Read the review of the book by Beaudry—a professor of archaeology, anthropology, and gastronomy—and Metheny—a full-time gastronomy lecturer and visiting archaeology researcher—at Choice Reviews.
The newly published Archaeology of Food: An Encyclopedia includes more than 250 entries, which, as the publisher explains, “add depth to our understanding of food.” This impressive two-volume work was edited by Karen Metheny, a visiting researcher in archaeology and lecturer in MET’s gastronomy program, and Dr. Mary Beaudry, BU College of Arts & Sciences professor of archaeology, anthropology, and gastronomy.
Take a quick look inside at Amazon.com.
On November 20, 2014, the Daily Free Press article “BU gastronomy program combines academia with ‘culinaria,’” examined the master’s program in Gastronomy at BU’s Metropolitan College. The program was founded by Julia Child and Jacques Pépin, with academic support from BU College of Arts & Sciences Professor of Archaeology and Anthropology Mary Beaudry (currently interim faculty coordinator of the program). A unique course of study, the Gastronomy program combines experiential culinary courses with a unique, multidisciplinary curriculum that encompasses the arts, the humanities, and the natural and social sciences.