While we do our best to maintain accurate and up-to-date event information, it is a good idea to confirm location and time with the sponsoring organization.
If you have an event you would like to share, please email us at: gastronomyatbu@gmail.com.
2018 Pepin Lecture Series
The Boston University Programs in Food and Wine have announced the following titles in the Spring 2018 Pépin Lecture Series in Food Studies, Gastronomy, and the Culinary Arts. Please see www.bu.edu/foodandwine for registration information.
February 13th: The California Strawberry Industry with Julie Guthman
6 PM – 8 PM | 725 Commonwealth Ave, College of Arts & Sciences Room 224
Learn the intricacies of the Golden State’s strawberry economy from Julie Guthman, a professor of social sciences at the University of California, Santa Cruz, and author of Weighing In: Obesity, Food Justice, and the Limits of Capitalism and Agrarian Dreams: The Paradox of Organic Farming in California.
March 1st: Big Chicken with Maryn McKenna
6 PM – 8 PM | 725 Commonwealth Ave, College of Arts & Sciences Room 224
In her new book, Big Chicken, acclaimed journalist Maryn McKenna reveals the fascinating history of chicken and how the common backyard bird became an industrial commodity that impacts human health all around the world. During this event, McKenna will highlight the crucial elements to the fowl’s meteoric rise, including the routine use of antibiotics—a practice that would transform agriculture, change the world’s eating habits, and contribute to the deadly rise of drug-resistant infections around the globe. Food writer Mark Bittman calls Big Chicken “A mustread for anyone who cares about the quality of food and the welfare of animals,” and this discussion will offer a healthy portion of its lessons.
March 29th: The 21st Century Dining Stock Pot with Jonathan Deutsch
6 PM – 8 PM | 725 Commonwealth Ave, College of Arts & Sciences Room 224
Jon Deutsch, author of numerous food-related books, is a James Beard Foundation Impact Program fellow—a role which requires Deutsch oversee the development, piloting, and national roll-out of the foundation’s campaign to reduce food waste. Join Deustch for a discussion of the ingenious, responsible, and tasty ways he and his team have learned to reduce food waste.
April 11th: Noodle Soup with Ken Albala
6 PM – 8 PM | 725 Commonwealth Ave, College of Arts & Sciences Room 224
Every day, noodle shops around the globe ladle out quick meals that fuel our go-go lives. Ken Albala’s noodle primer offers the recipes and techniques for mastering quick-slurper staples and luxurious from-scratch feasts. Albala made a different noodle soup every day for two years, and his obsession yielded everything you need to know about making stock bases, using dried or fresh noodles, and choosing from a huge variety of garnishes, flavorings, and accompaniments.
Spring 2018 Gastronomy Colloquium
Introducing the Gastronomy Colloquium – presenting new research in Gastronomy and Food Studies. Each event will take place on Thursday at 4 PM in Fuller 123, 808 Commonwealth Avenue, Boston MA. The events are free to attend and no registration is required.
Feb. 22nd – Eat Like a Dude: Constructing Masculinities in Diet Soda and Yogurt
Dr. Emily Contois, MPH, MLA, MA, PhD Candidate, American Studies, Brown University
March 1st – The Written Kitchen: Women & Their Food Blogs
Ina Lipkowitz, Lecturer, Department of Literature, MIT
March 22nd – Why the Fishhead Faces Left, and other tales of Japanese Foodworkers
Dr. Merry White, Professor of Anthropology, Boston University
April 5th – Homemade Matters: Logics of Opposition in a Failed Food Swap
Connor Fitzmaurice, Doctoral Student, Department of Sociology, Boston University
April 19th – Sensory Perspectives on Maize & Identity Formation in Colonial New England
Karen Metheny, Senior Lecturer in Gastronomy, and Lecturer in Archaeology, Boston University
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