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.
In seven short paragraphs, Professor of Anthropology Merry White’s Boston Globe feature provides a solid grounding in “How Boston’s Chinatown Dining Scene Came to be.” Peking Duck anyone?
Read about “150 Years of Asian Food”.
Source: BostonGlobe.com 06.10.15
This May, Ogawa Coffee will join Starbucks and Dunkin’ Donuts in the competition for morning caffeine dollars in Boston’s Financial District. As Professor of Anthropology Merry White told the Boston Business Journal, the new chain may add some special ingredients to its brews. “The first thing a foreigner will experience (in a Japanese coffee shop) is the idea of service,” she said. “They are really big on detail. And above all, they care about taste.” (For a demonstration of what “big on detail” means, view the brief video that accompanies the BBJ article.) White’s views are well grounded. Her book Coffee Life in Japan traces Japan’s vibrant café society over the past 130 years.
More than 10,000 people call it home and condos sell for millions, but is Boston’s burgeoning Seaport District really a neighborhood? That’s the subject of a recent Boston Globe piece featuring Merry White, professor of anthropology at MET and BU’s College of Arts & Sciences. In White’s assessment, “You need people living there over generations to make a place that has meaning.” In other words, Seaport may need a bit more seasoning.
The 19 students in this year’s Boston Urban Symposium, the capstone course for graduate students in the Metropolitan College City Planning and Urban Affairs Program, have been able to apply their classroom learning this semester in a real-world setting that could have broad implications for the future.
Boston University Professor of Anthropology Dr. Merry White talks to the Boston Globe on how her acclaimed cookbook Cooking for Crowds came about, how Julia Child saved one of her stews, and on roasting squab for Jacqueline Onassis. Dr. White will demonstrate how to prepare menus for intimate and large groups at MET’s December 17 seminar, which includes a copy of Cooking for Crowds for each attendee.
Read more about the book at the Boston Globe