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<title>BUniverse: Videos tagged culinary </title>
<link>https://www.bu.edu/buniverse/search/?q=&amp;sort=relevance&amp;view=thumbnail&amp;tag=culinary</link>
<description><![CDATA[BUniverse: Videos tagged culinary ]]></description>
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<title>Wild &amp; Foraged Foods: Wood Sorrel</title>
<link>https://www.bu.edu/buniverse/view/?v=1QIdlh1J8</link>
<guid>https://www.bu.edu/buniverse/view/?v=1QIdlh1J8</guid>
<pubDate>Fri, 26 Jul 2013 08:05:55 -0400</pubDate>
<description><![CDATA[In this series of videos, Netta Davis (GRS'13) a MET lecturer in gastronomy, discusses five native plants that can be foraged and eaten.]]></description>
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<title>Wild &amp; Foraged Foods: Daylily</title>
<link>https://www.bu.edu/buniverse/view/?v=1ytWwC1J4</link>
<guid>https://www.bu.edu/buniverse/view/?v=1ytWwC1J4</guid>
<pubDate>Fri, 26 Jul 2013 07:28:41 -0400</pubDate>
<description><![CDATA[In this series of videos, Netta Davis (GRS'13) a MET lecturer in gastronomy, discusses five native plants that can be foraged and eaten.]]></description>
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<item>
<title>Wild &amp; Foraged Foods: Mulberry</title>
<link>https://www.bu.edu/buniverse/view/?v=6eSoq1J7</link>
<guid>https://www.bu.edu/buniverse/view/?v=6eSoq1J7</guid>
<pubDate>Fri, 26 Jul 2013 07:56:53 -0400</pubDate>
<description><![CDATA[In this series of videos, Netta Davis (GRS'13) a MET lecturer in gastronomy, discusses five native plants that can be foraged and eaten.]]></description>
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<title>Wild &amp; Foraged Foods: Goosefoot</title>
<link>https://www.bu.edu/buniverse/view/?v=28fRqj1J6</link>
<guid>https://www.bu.edu/buniverse/view/?v=28fRqj1J6</guid>
<pubDate>Fri, 26 Jul 2013 07:50:55 -0400</pubDate>
<description><![CDATA[In this series of videos, Netta Davis (GRS'13) a MET lecturer in gastronomy, discusses five native plants that can be foraged and eaten.]]></description>
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<item>
<title>Wild &amp; Foraged Foods: Garlic Mustard</title>
<link>https://www.bu.edu/buniverse/view/?v=1knkg81J5</link>
<guid>https://www.bu.edu/buniverse/view/?v=1knkg81J5</guid>
<pubDate>Fri, 26 Jul 2013 07:40:14 -0400</pubDate>
<description><![CDATA[In this series of videos, Netta Davis (GRS'13) a MET lecturer in gastronomy, discusses five native plants that can be foraged and eaten.]]></description>
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<title>Student Iron Chef at Myles Standish Hall</title>
<link>https://www.bu.edu/buniverse/view/?v=RQVTMjP</link>
<guid>https://www.bu.edu/buniverse/view/?v=RQVTMjP</guid>
<pubDate>Fri, 05 Aug 2011 10:30:34 -0400</pubDate>
<description><![CDATA[We held preliminary rounds in each of our five dining halls to see who competes for best on campus in our Championship Student Iron Chef. Here is Myles Standish Hall video to see who represents that Dining Hall for Championship on campus!]]></description>
</item>
<item>
<title>Inside the Groce P&eacute;pin Culinary Innovation Laboratory</title>
<link>https://www.bu.edu/buniverse/view/?v=1Nd2rP2Nq</link>
<guid>https://www.bu.edu/buniverse/view/?v=1Nd2rP2Nq</guid>
<pubDate>Wed, 09 Feb 2022 16:41:12 -0500</pubDate>
<description><![CDATA[After four months and more than $200,000 in renovations, MET’s Groce Pépin Culinary Innovation Lab was inaugurated back in October with a visit from famed chef Jacques Pépin. 

Its first major renovation in thirty years, the demo kitchen now boasts gleaming stainless steel appliances and a series of high-tech overhead cameras and wall-mounted monitors, which provided a closeup view of the acclaimed cookbook author’s culinary technique. Plus, a video that takes you behind the scenes, with a glimpse into the 16-stove professional kitchen where MET culinary art students hone their craft.]]></description>
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