Category: Rachel Black
MET’s Assistant Professor of Gastronomy Dr. Rachel Black, recently published a collection of essays on the history and cultural ramifications of wine production entitled Wine and Culture: Vineyard to Glass. The book was featured as part of a gift giving guide for wine lovers on SFGate.com, the online version of the San Francisco Chronicle. Read more…
MLA Gastronomy students Brad Jones and Chris Maggiolo were profiled by the Boston Globe for their 15,000-mile trip to learn more about the quality and origins of North American foodways. The students visited more than 75 artisanal food suppliers—including grain mills, farmers, bakers, kombucha brewers, and oyster harvesters. They are currently gathering photos and videos from their 105-day trip and creating a multimedia project called “To Cure: A Food Anthology.”
Rachel Black, assistant professor and coordinator of the gastronomy program at BU, states, “Brad and Chris are asking some pretty profound questions about food and trying to understand the challenges of our food system and how to communicate that to the consumer.”
Full article: Boston Globe
Dr. Rachel Black, Assistant Professor of Gastronomy at MET, working with co-editor Robert C Ulin, has just published a collection of essays on the history and cultural ramifications of wine production—a seldom-addressed topic within the vast research on wine in general. Find out more about Wine and Culture: Vineyard to Glass.
Food has long been ethnographer and gastronomist Rachel Eden Black’s lens on the world. From the open-air markets of Turin to her research into wine and wine culture, she is steeped in the study of how communities and agriculture intersect. Dr. Black’s work was the subject of an essay in BU’s online research magazine.
MET assistant professor and author of Porta Palazzo: The Anthropology of an Italian Market lends her expertise to Time
Artisanal cheeses, like Il Conciato di San Vittore, and the slick, new Eataly gourmet supermarket in central Rome are worlds apart—yet neither would likely survive without the other given the economics of today’s food industry.
Read the entire article here at Time Magazine.
The “Culture and Cuisine” series, part of MET’s Gastronomy program, has expanded to Quebec. Students joined professor Rachel Black in this travel course exploring the foodways of the Quebequois, who were very pleased by the appreciation for their gastronomic tradition. The course, including interviews with the students and Rachel, was featured on the Radio-Canada show “Bien dans son assiette.” In the recording, Rachel explains the course ideas and activities (in French).
In BU Today Rachel speaks out about the importance of cooking and nutrition classes offered to students.
It’s important to have outlets like these courses, because they give young people independence and skills that will last a lifetime.
Gastronomy professor Rachel Black and many of the students in MET’s Gastronomy program were quoted in the BU Today feature article on the urban agriculture course introduced this summer.
BU Today Campus Life
MET Gastronomy Professor Rachel Black was quoted in a recent article in The Christian Science Monitor entitled “American’s new culinary renaissance.” The article examines the rise in popularity of food in America and explores recent and historical evidence that food is becoming a pop-culture phenomenon. From the “slow food” movement of the 1970s to recent efforts by first lady Michelle Obama, it is apparent that this attention to food is becoming a pronounced part of people’s lives and our culture. Professor Black explains the importance of gastronomy programs like the MLA in Gastronomy offered by Metropolitan College to the growing culture of food.
Enrollment in the gastronomy program at Boston University has tripled in the past three years. “A lot of them don’t want to go to culinary school and become a line cook, but they want to do something [meaningful] with food and education,” says Rachel Black, the coordinator of the program, which was started by Julia Child and Jacques Pépin in the 1980s.
Read the full article from The Christian Science Monitor.