STUDENT NEWS – 2 FALL COURSES – 2 PEPIN LECTURE SERIES – 3 ALUMNI NEWS – 3 & 4 STUDENT ASSOCIATION – 4 NEWS
Gastronomy@BU
Newsletter
FOOD HISTORY WITH KEN ALBALA A COURSE IN ONLINE & EXPERIENTIAL LEARNING by Kimi Ceridon This fall historian, author and professor at the University of the Pacific, Ken Albala joins the Gastronomy Program to teach a core course in Food History. Albala aims to offer students his unique pedagogical methods for an engaging and interactive experience. Since he was unable to reside in Boston for the semester, the course is offered in a blended format with both online and in-person lectures as well as hands-on laboratories. Rather than classroom lectures, the students gather for a historical cooking experience with a decidedly contemporary edge. Groups of students meet weekly at home kitchens through the Boston-metro area for the three-hour lecture. During that time, Albala joins the student groups online and together they cook a historical dishes related to the week’s topics while discussing the assigned readings. The goal is to experience a historical era not only through words in texts, but also through the flavors and ingredients of the dishes. The first online cooking and discussion session took place during the second week
of classes. Despite a steep technology learning curve and a few communication glitches, each student group tackled a 35,000 year old recipe from the Cuneiform tablets. These recipes were first translated from their original Akkadian to French then to English before the students created their own interpretations of the dishes. After the Cuneiform tablets Albala followed up with Apicius’ ‘Hic est Patina Zomoteganona’ which loosely translates to sauce in a pan with fish. On the last Saturday in September, Albala made his first of two in-person appearances in Boston. Using the BU culinary lab, students tried their hand at 13th century Yuan Dynasty recipes. Most of the historic recipes are sparse on details such as ingredient measurements and methods. While this means the students end up bringing their own unique and modern interpretations and taste preferences to the dishes, they have an experiential learning experience that is sure to be thoughtprovoking. Throughout the semester, Albala is chronicling the course in his personal blog at kenalbala.blogspot.com
“By studying what humans have thought and written about food, I hope that human history will become alive. . .” - Ken Albala
GASTRONOMY PROGRAM
FALL 2014
Boston University Metropolitan College 808 Commonwealth Avenue Boston, MA 02215
www.bu.edu/gastronomy blog: gastronomyatbu.com email: gastrmla@bu.edu Phone: 617-358-6916 Fax: 617-353-4130
photo credit: Ken Albala
GASTRONOMY COURSES FALL 2014
STUDENT NEWS
THE BIG, FAT FAT-CONTROVERSY, DR. KAREN PEPPER (MET ML610 A1) The word "fat" is charged with many meanings and associations. It represents different things in different cultures. This course circles the girth of this amazingly rich subject. FOOD & LITERATURE, DR. MAXIMILLIAN SHREM (MET ML610 C1) Grounded in literary and sociological approaches, this course studies food and consumption as a literary device, examines the term gourmand through literature, and traces the origins of gastronomic writing. HISTORY OF FOOD, DR. KEN ALBALA (MET ML 622) A course covering the history of the interaction of humans with food resources from earliest hunting and gathering societies to the present. CULTURE AND CUISINE: NEW ENGLAND, NETTA DAVIS (MET ML 638) Students examine the cultural uses and meanings of foods and foodways in New England using historical, archaeological, oral, and material evidence. ANTHROPOLOGY OF FOOD, DR. ELLEN ROVNER (MET ML 641) A course considering how the Anthropology of Food has developed as a subfield of Cultural Anthropology. FUNDAMENTALS OF WINE, BILL NESTO, MW (MET ML 651) An introduction to the world of wine through lectures, tastings, and assigned readings. COMPREHENSIVE SURVEY OF WINE, BILL NESTO, MW (MET ML 652) An intensive survey covering each of the wine world's most important geographical areas and includes comprehensive comparative tastings. MASTERING WINE: SKILL DEVELOPMENT, BILL NESTO, MW (MET ML 653) A course on viticulture, vinification, distillation and brewing; wine tasting, including blind tasting; the interaction of wine and food; and the business of wine. THE WINE TRADE, BILL NESTO, MW (MET ML 654) An in-depth course on the issues confronting national wine industries and how these issues relate to the U.S. and local wine trade. CULTURAL TOURISM, DR. SAMUEL MENDLINGER (MET ML 692) An introduction to various themes of cultural tourism. CULINARY ARTS LABORATORY (MET ML 700) The Certificate Program in the Culinary Arts is a unique course of study introducing participants to the essential techniques, knowledge, and hands- on experience necessary to excel in the food industry. INTRODUCTION TO GASTRONOMY, DR. KAREN METHANY (MET ML 701) A introduction to current and foundational issues in food studies and gastronomy focused on central topics. Students learn to apply interdisciplinary research methods central to food studies. BEER & SPIRITS, SANDY BLOCK, MW (MET ML704 C1) This course explores the great variety of beer styles and spirit categories currently available and the role each plays in our culture. STARTING YOUR OWN FOOD BUSINESS, JOHN VYHNANEK (MET ML704 S1) This course introduces the fundamentals of food service business planning, focusing on restaurants, cafes, bistros and personal chef businesses. FOOD AND THE SENSES, DR. POTTER PALMER (MET ML 715) A course on the senses as physical and cultural phenomena, the concepts of terroir and craft, human nutritional and behavioral science, sensory perception and function, and aspects of food preparation and consumption. FOOD POLICY AND FOOD SYSTEMS, DR. ELLEN MESSER (MET ML 720) A course presenting frameworks and case studies to advance participants' understandings of U.S. and global food systems and policies.
The Gastronomy Program is happy to welcome its Fall 2014 Graduate Assistants: Kimi Ceridon, Sheere Ng, Carlos Olaechea and Katherine Wood. This team coordinates social media, marketing and outreach for the department. Molly Farrar is now the office manager for MEM Tea Imports, a Watertown based distributer of high-quality loose leaf teas. Claudia Catalano, a food, recipe and photo contributor to The Boston Globe completes four Sicilian-themed pieces this fall including a feature on Sicilian caponata. Kimi Ceridon joined the Executive Committee for Boston Ferments, a collective of fermenting enthusiasts, lovers of real food, and folks interested in the health aspects of living foods. As the newly hired Director of Marketing, Jennifer Packard (year) is building the marketing department for Sid Wainer & Son, a family-owned specialty food distributor in New Bedford. Alex Cheser is now an intern at the Newton-based Scandinavian Cultural Center. Read about the Smörgåsbord Nordic Food Festival in Gastronomy Student Jessie Hazard’s Boston Globe feature. Katherine Wood is an Assistant with Sustainable Dish, a resource for people looking to explore healthy, sustainable foods.
ALUMNUS NEWS
Kelly Toups (2014) recently signed on as Program Manager for the Whole Grains Council at Oldways Preservation Trust. The Whole Grains Council will be hosting the Whole Grains: Breaking the Barriers conference in Boston on November 9-11. Rob Haley (2013), Sarah Sholes (2012), and Jill Bernardini (2012) joined the Boston Foodie Tour family, where they guide guests through Beacon Hill, Back Bay, the North End and Greenway. Boston Foodie Tours brings food lovers to Best of Boston sites and James Beard Award winners. After a move to San Diego, Blaire Newhard (2013) continues to work remotely as the Director of Nutrition for FoodCare, a software and app development company building professional-grade tools for Registered Dietitians, including tools to help foodservice businesses meet the needs of consumers living with nutrition related chronic diseases. Culinary certificate graduate Jakob White and Gastronomy graduate Fernanda Tapia White (2009) opened Comedor, a new restaurant in Newton Center. The menu features small plates inspired by the cuisines of American and Chile. Kate Trombly (2014) recently became the Assistant Food Editor at FIRST for Women and Closer Weekly Magazines, both part of Bauer Media Group in NYC.
TASTING NEW ENGLAND A STUDY OF REGIONAL CULTURE AND CUISINE New England is rich with national and global history that shapes regional foodways. This semester, Instructor Netta Davis explores the interconnected world of New England’s foodways, and cultural, religious and political movements. The course takes the long view beginning with an examination of Native American foodways of Native Americans and the influence of the natural environment. Continuing on the theme of natural environment, students look at the geographical influences that continue to influence the foodways and ultimately the economy of the region. The course examines landmark New England institutions such as the Boston Cooking School, the Massachusetts fishing industry and Maine lobstermen. Naturally, as the tradition of Thanksgiving also holds great prominence in the region and, ultimately the country, students spend time exploring the myths and realities of the great American celebration. Of course, no examination of New England is complete without looking at its great literary traditions. Using New England foodways as a guide, students examine literature such as Henry David Thoreau’s Walden. No examination of New England foods would be complete without looking at the origins of those uniquely New England foods and practices. Take a look at the quirky and sticky treat called Fluff which led to lunchbox staples such as the “Fluffer Nutter.” Examine the origins of the oceanside beach tradition, the New England Clambake. Or look closely at what differentiates Boston Baked beans from other beans. The class will wrap up in December looking at the P É P I N L EC T U R E S E R I E S influence immigration on New England. F A L L 2014 These new dishes and foodways are brought Wednesday, September 17, 6pm to the New England Why We Use “Evil Alcohol” to Celebrate shores to create the Life, with Lionel Tiger, Rutgers University next generation of Charles Darwin Professor Emeritus of foodway traditions Anthropology in New England. Thursday, October 23, 6pm
HUNGRY FOR MORE? MEET AUTHOR & CHEF JEREMY SEWALL Acclaimed Boston chef, Jeremy Sewall joins the BU Food and Wine Program to celebrate the release of his first cookbook, The New England Kitchen: Fresh Takes on Seasonal Recipes. Highlighting contemporary New England fare, the book features more than 100 delectable recipes from the area’s most celebrated farms and fisheries. Chef Sewall will demonstrate some of his favorite recipes from the book. Guests will sample these quintessential New England recipes, paired with wine. Wednesday, November 12, 2014 General Public: $85.00 Register online at BU Food and Wine or call 617-353-9852
Sitting Down to Table: Visualizing the Daily Meal in a Pennsylvania Coal Town, with Karen Metheny, Research fellow, Department of Archaeology and Lecturer, Gastronomy, Boston University Friday, October 24, 6pm Note-by-Note Cooking, with Hervé This, a French physical chemist and pioneer in the field of molecular gastronomy,from the Institut National de la Recherche Agronomique at AgroParisTech, in Paris. Friday, December 12, 6pm Food and Religion in the Reformation with Ken Albala, professor of history at the University of the Pacific, visiting professor in the MLA in Gastronomy at Boston University, and an internationally renowned food historian and scholar. Registration for the Pépin Lectures is available online at BU Food and Wine, or call 617-353-9852.
ALUMNUS NEWS CONTINUED
photo credit: Amanda Balagur
GASTRONOMY STUDENT ASSOCIATION NEWS The fall semester is a busy time for the BU Gastronomy Students Association (GSA). Topping off an all-day, new-student orientation program, things got started with a party at Taberna de Haro. Then, the Sunday Eating Club resumed on September 14th. Students later took to the streets for a GSA-guided East Boston food crawl. GSA also organized an early in October field trip to nearby Honey Pot Orchards for little leaf peeping and apple picking. There is much more to come with a full schedule of fun events. Events are open to current students, teachers, staff and alumni. To learn more, please join the BU GSA Facebook page or send a request to be on the email list to: gastronomystudents@gmail.com. We look forward to another fun-filled semester! October 12
Traditional Tea Ceremony Workshop with Paige Elliott November 8 Fermentation Foods and Drinks Workshop with Kimi Ceridon and Jeremy Ogusky November 6 Food Career& Food Entrepreneurship Discussion Panel December 13 2nd Annual Gastroball
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Stephanie Chatelanat Marmier (2012) is now Project Coordinator of “A New Way to Eat" at JUCCCE (Joint US China Collaboration on Clean Energy). “A New Way to Eat” is a program creating nutrition education for children in China. Andrea Lubrano is designing a brunch, lunch and dinner menu for Brooklyn-based café and wine bar Sunrise/Sunset. In November, they will release The DJ Cookbook, a multimedia project on the intersection of dance music and food in November. She was also accepted to attend the 2014 NYC Tent Program. Noel Bielaczyc (2014) accepted a position as academic specialist at Michigan State University’s Center for Regional Food Systems where he conducts research, outreach and education for the Michigan Food Hub Learning and Innovation Network, and the Livestock Workgroup. Brad Jones (2014) is now “Cheese of Choice” Program Manager at the Oldways Preservation Trust where he leads a program to promote artisanal and raw milk cheese in the US. Jones has also been elected to the board of Slow Food Boston. Charles Shelton (2010) and his Bauer MBA student team placed third in the Google Online Marketing Challenge for their work with Space Center Houston.
Ruth Dike (2014) is now a PhD student in Anthropology at the University of Kentucky. She presented a paper entitled "'Ya'll Come Back Now:' Construction of White Southern Identity through Cookbooks" at Redefining the Welcome Table: Inclusion and Exclusion in American Foodways Symposium in late September. Dike is presenting "'They are like my Children:' Constructing Masculinity in the Moroccan Diaspora" at the American Anthropological Association in December. Cooking Light Mad Delicious: The Science of Making Healthy Food Taste Amazing by Chef Keith Schroeder and edited by Shaun Chavis (2007) is out this October. Chavis moved to Atlanta to continue working with Chef Schroeder as the Director of Content and Culture at High Road Craft Ice Cream. Chavis’ Birmingham Alabama-based conference FoodBlogSouth, partnered with The Southern Foodways Alliance. Julia Taylor-Brown (2006) was promoted to Senior Manager of Content, Cooking & Baking at Craftsy and online community providing education and tools to help you bring your creativity to life. Nathan Orsi (2013) is an archaeologist with the Public Archaeology Lab based out of Pawtucket, RI where he enjoys projects in historic and prehistoric food processing, procurement, storage, and consumption items.
Have an update to share in the quarterly newsletter? Send them to contact gastromla@bu.edu