Category: Food & Wine
Home fermentation is having a moment, according to the Boston Globe, which reports that the practice of preparing your own uniquely nutritious food is rising in popularity.
Jeremy Ogusky, quoted in the Globe item, will be teaching people to make probiotic foods like kimchi and sauerkraut—which he calls fermentation’s “gateway drug”—as part of the BU Programs in Food & Wine’s Hands-On Cooking Classes seminar series on Tuesday, October 27, 6–8:30 p.m.
Register for Ogusky’s Fermentation seminar, and learn to make “living” foods.
William Nesto—a senior lecturer in MET’s Food & Wine program and one of only 312 certified Masters of Wine in the world—has co-authored a new book with his wife, Frances Di Savino, which celebrates the history of the modern wine appellation known as Chianti Classico. Their book, “Chianti Classico: The Search for Tuscany’s Noblest Wine,” published by University of California Press, is due in stores September 20, 2016, just in time to accompany the Level 1 course for the four-part Wine Studies certificate program in which Nesto is an instructor.
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.
Iconic chef, author, and television personality Julia Child, who co-founded the Metropolitan College programs in both Culinary Arts and Gastronomy, inspired countless epicures to try their hand at French-style cooking. In the Boston Globe, famed Boston chef and restaurateur Gordon Hamersley (CGS’71, SED’74) recalls being recruited by Child (Hon.’76) to teach a class of BU students the proper technique in preparing the perfect French omelet, making note of her signature, high-energy mentorship techniques.
Read Hamersley’s recollection of Child, and his lesson on that perfect omelet, in the Boston Globe.
Anastacia Marx de Salcedo, author of Combat-Ready Kitchen: How the U.S. Military Shapes the Way You Eat, will discuss those same topics explored in her book as part of the MET Programs in Food & Wine Pépin Lecture Series. The free seminar on Wednesday, March 16, will examine how those traits most prized in soldier sustenance—imperishability, durability, affordability, and appeal to a broad range of palates—have ended up dominating our grocery store shelves and refrigerator cases, often to the detriment of consumer health.
Visit NPR’s The Salt to read a Q&A with Ms. Marx de Salcedo.
The secret behind your favorite macaroni and cheese dish lies not only in its craft—but its chemistry.
Culinary scientist Valerie Ryan, who teaches the science of food and cooking as part of the MET’s Gastronomy program, believes that the most essential tool in preparing a perfect pairing of pasta and dairy is an understanding of the components’ chemical makeup. In a recent Boston Globe article, Ryan, who earned her master’s in Gastronomy at MET and is also certified in the Culinary Arts, explains the way structural science informs taste and technique.
For more on the science behind the comfort food, read Ryan’s piece in the Globe.
The holiday season can be cumbersome enough without making a four-hour commitment to cook a Christmas goose. MET Culinary Arts alums Jakob and Fernanda White, the chefs who co-own the Comedor restaurant in Newton, have an alternative avian solution, and in a new video hosted by BU Today, the pair gives instruction on how to prepare a more manageable, modestly portioned bird—the quail.
Check out the instructional cooking video and download the recipe at BU Today.
The recent tragedy in Paris gave an even greater poignancy to the words delivered last month by legendary French chef Jacques Pépin during the celebration of MET’s 50th anniversary and Pépin’s 80th birthday, according to the MetroWest Daily News. Food “knows no political boundaries,” the Gastronomy and Food & Wine programs co-founder Pépin observed ahead of the terror attacks that brought solemn unity across the world. “Relationships, that’s what food is all about,” he said.
Read more about Pépin’s address during the MET 50th anniversary event at the MetroWest Daily News.
Expert pairings are nothing new around the MET’s Food & Wine program, but the success of one local enterprise takes the practice to another level.
Newton’s Comedor is an acclaimed Chilean-American tapas-style restaurant run by 2009 Culinary Arts Certificate alums Jakob and Fernanda White, partners in business and marriage. Veterans of the local restaurant scene, the two opened their Union Street eatery last October, but Fernanda traces the culinary couple’s good fortune to the start they got during their time at Metropolitan College. “After that I went to work at restaurants and never looked back,” she says.
Read more about Comedor and the Whites at BU Today
“The greatest knife of all is the sharp one.”
So spoke celebrated chef Jacques Pépin at the Metropolitan College’s 50th anniversary gala, celebrating the occasion of the TV host and MET educator’s 80th birthday. Pépin discussed a variety of topics at the four-star food and beverage affair, dishing on his preferences in cutlery and lamenting what pop culture too often under-appreciates about the culinary arts.
Read more from the MET gala’s toast to Pépin, including the chef’s secret recipe to 50 happy years of marriage, at BU Today.