{"id":26605,"date":"2025-04-28T15:48:17","date_gmt":"2025-04-28T19:48:17","guid":{"rendered":"https:\/\/www.bu.edu\/rs\/?p=26605"},"modified":"2025-05-02T11:17:08","modified_gmt":"2025-05-02T15:17:08","slug":"lf-307-class-cooks-a-meal","status":"publish","type":"post","link":"https:\/\/www.bu.edu\/rs\/2025\/04\/28\/lf-307-class-cooks-a-meal\/","title":{"rendered":"LF 307 Class Cooks a French Meal!"},"content":{"rendered":"

Students in Maria Bobroff\u2019s LF 307 Food & Culture in France recently completed their final projects for the course: the making of a three-course meal. Three teams, each consisting of 4-5 students, proposed a theme for their dinner, found recipes that were doable within the allotted budget and timeframe, shopped for ingredients, cooked and served their meal to classmates, and took care of all clean-up. In addition to preparing their meal, each student attended a second meal in the guise of a restaurant critic.<\/p>\n

The HUB Enhancement Fund generously provided financial support for all three dinners. Dr. Lillie Webb and Global House provided invaluable cooking expertise and a physical space for the gathering. Many thanks, as well, go to the residents of 610 Beacon Street for the use of their kitchen.<\/p>\n

Pictured here are students preparing ratatouille (stew of summer vegetables), a second group preparing a tarte tatin (upside down apple pie), and a third group with their finished dishes: velout\u00e9 de pommes de terre et poireaux (leek and potato soup), tartiflette (casserole of potatoes, cheese and bacon), and pommes r\u00f4ties (baked apples).<\/p>\n\n\n\n
\"2025<\/td>\n\"Spring<\/td>\n\"2025<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n","protected":false},"excerpt":{"rendered":"

Students in Maria Bobroff\u2019s LF 307 Food & Culture in France recently completed their final projects for the course: the making of a three-course meal. Three teams, each consisting of 4-5 students, proposed a theme for their dinner, found recipes that were doable within the allotted budget and timeframe, shopped for ingredients, cooked and served […]<\/p>\n","protected":false},"author":1714,"featured_media":26608,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[72157,16403],"tags":[],"_links":{"self":[{"href":"https:\/\/www.bu.edu\/rs\/wp-json\/wp\/v2\/posts\/26605"}],"collection":[{"href":"https:\/\/www.bu.edu\/rs\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.bu.edu\/rs\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.bu.edu\/rs\/wp-json\/wp\/v2\/users\/1714"}],"replies":[{"embeddable":true,"href":"https:\/\/www.bu.edu\/rs\/wp-json\/wp\/v2\/comments?post=26605"}],"version-history":[{"count":5,"href":"https:\/\/www.bu.edu\/rs\/wp-json\/wp\/v2\/posts\/26605\/revisions"}],"predecessor-version":[{"id":26614,"href":"https:\/\/www.bu.edu\/rs\/wp-json\/wp\/v2\/posts\/26605\/revisions\/26614"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.bu.edu\/rs\/wp-json\/wp\/v2\/media\/26608"}],"wp:attachment":[{"href":"https:\/\/www.bu.edu\/rs\/wp-json\/wp\/v2\/media?parent=26605"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.bu.edu\/rs\/wp-json\/wp\/v2\/categories?post=26605"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.bu.edu\/rs\/wp-json\/wp\/v2\/tags?post=26605"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}