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
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.
BU Today spotlights Netta Davis’ (GRS’13 and MET Gastronomy lecturer) whose Wild and Foraged Foods class demonstrates the academic and experiential sides of foraging. Read more about this unique course and learn some foraging techniques from Netta at BU Today.
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.
Looking for something closer to home than France or Italy, the coordinator of the MLA in Gastronomy chose Quebec for the fall 2012 course in Culture and Cuisine.
To the readers of La Presse, it’s somewhat amusing that BU students in the Gastronomy master’s program spent the fall studying the cuisine of Quebec—and gratifying to know that after a week’s trip from Montreal to Kamouraska, students had fallen in love with “la belle province.”
Brush up your Français and read the entire article at La Presse.
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).
On November 7, a group of culinary arts students, joined by renowned chefs Michael Leviton and Jacques Pépin (Hon.’11), celebrated the centenary of the legendary Julia Child (Hon.’76). Child, along with friend and colleague Pépin, was co-founder of MET’s Certificate Program in Culinary Arts and Master of Liberal Arts in Gastronomy. In 1991 she established a scholarship to help students recognized for outstanding academic work.
Read the entire featured article from BU Today.
In honor of Julia Child’s 100th birthday, MET Culinary Arts instructor Chef Jacques Pépin wrote about some memories of his time with Julia for the New York Times. Julia Child and Chef Pépin co-founded Boston University Metropolitan College’s Culinary Arts and Gastronomy programs in 1989.
The Boston Globe joined in the birthday celebration today with an article that celebrates Julia Child’s impact on the culinary culture of Boston, including memories from a variety of local chefs and our own Rebecca Alssid, director of food and wine programs at Boston University.
We’re celebrating Julia’s centenary with special culinary events this fall, hosted by Boston University’s Culinary Arts and Gastronomy programs.