Kitchens in Nineteenth-Century Paris: Material Cultures of Cooking in Public & Private, with Kyri Claflin


Kyri Claflin is lecturer in Gastronomy at Metropolitan College. She recently co-edited Writing Food History: A Global Perspective, with Peter Scholliers. Dr. Claflin is the author of numerous articles including “La Villette: City of Blood (1867–1914),” in the book Meat, Modernity and the Rise of the Slaughterhouse, and “Les Halles and the Moral Market: Frigophobia Strikes in the Belly of Paris,” in the Oxford Symposium volume Food & Morality.


  • General Public: $10.00



Meets at Boston University: 808 Commonwealth Ave., Demonstration Room, Room 117 from 6:00 pm to 8:00 pm on Thursday, March 20, 2014 (1 meeting)