Gastronomy Course Spotlight: Food History

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Food History is one of the four required core classes for the Gastronomy program. It has traditionally been taught as an online or blended course, but this semester, the class was held in a traditional, classroom-based setting. The course was taught by Historian Kyri Claflin (who looks remarkably like an older version of Isla Fisher). I had imagined that the course would be organized chronologically, focusing in on the major turning points in the history of food, but instead, the course was organized by themes (nature & technology, movement, and culture & cuisine).

The main assignment for the course was our class blog, which we were required to contribute to five times throughout the semester. However, don’t let the term “blog post” fool you. These were 1,000 word research papers, which just happened to be submitted via WordPress. We were also required to actively comment (and reply to comments) on each other’s posts. In grad school, there aren’t a lot of opportunities to read your classmates writing, so this was actually a really cool advantage of incorporating a blog.

The frequency of our research papers (“blog posts”) seemed burdensome at first (every other week for ten weeks), but it was such a relief not to have a 20-page paper waiting for me at the end of April (as is the case in most other Gastronomy classes). Additionally, this format allowed me to research a variety of topics that interested me (from the history of food preservation to the history of vegetarianism), rather than being stuck with just one topic.

Most of my other graduate classes have been anchored by student-facilitated discussion, but (whether due to the transition from online to classroom based, or the teaching style of the instructor) discussion was not as strong in this course. Nonetheless, there were other opportunities to learn. The most popular class, hands-down, was when Nawal Nasrallah, a scholar and food writer came and prepared historic Iraqi recipes for us. The food was delicious, the speaker was delightful, and the topic was interesting. But after two years in the program, it should come as no surprise that the best way to learn about a cuisine is by eating it!

– Kelly

 

Gastronomy Course Spotlight: Food and the Senses

DSC01788Food and the Senses is one of the 4 required core classes for the Gastronomy program, and is the best one that I’ve taken yet.  Classes always had a small sensory experiment, which included everything from blind taste testing to dark chocolate and red wine pairings to molecular gastronomy demonstrations. The hands-on, scientific aspect of the course was a refreshing change of pace from other classes in the program, which are often very focused in anthropology.

Like most gastronomy courses, the final project was open to pretty much whatever we wanted to study. We just had to write about a food topic and how it related to the senses. I wrote about improving the sensory appeal of vegetables, while my classmates covered topics as diverse as the rise of popularity of comfort food, and the sensory aspects of Jewish culinary traditions.

nettaThe class was taught by Netta Davis, who graduated in the first class of the BU Gastronomy program when it was created. From living on a vegetarian commune to working as an assistant to Julia Child to being a food writer in Spain, Netta has an entertaining anecdote for every culinary situation, and has the perfect personality to teach such a hands-on course. Admittedly, I am a little too Type-A for her free spirited teaching style, but I can’t say that I didn’t love the class.

– Kelly

Image via BU