Author Archives: admin

Upcoming talks, workshops and presentations

I will be participating in the following events: Oct. 27, 2014 – ‘Food without land’, Salone de Gusto/Terra Madre, Turin, Italy. Nov. 11 & 12, 2014 – Workshop sul patrimonio culturale alimentare, Laboratorio EXPO. Alba, Italy Dec. 5, 2014 – … Continue reading

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Imagining the Mediterranean in the Kitchen

How can we define the Mediterranean as a unified geographical unit? Is it possible? This is a question I have spent a lot of time thinking about anthropologically. While teaching a course on the ethnography of the Mediterranean a few … Continue reading

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It’s not just dessert

At the start of pastry week, I considered sweets to be an island unto themselves on the culinary map. However, as the days passed, I began to reconsider my separatist approach to dessert. Sugar marks moments of celebration, it picks … Continue reading

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Is culinary school sustainable?

Learning to cook produces a lot of waste. Questions of sustainability pushed forward in my thoughts last week as I gutted, prepped and cooked fish that I would ultimately throw out. The fact that so much food goes in the … Continue reading

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“Oui, Chef!”

Moving from the graduate seminar room to the culinary school kitchen, one of the biggest adjustments for me has been learning my place in the kitchen hierarchy–at the bottom. The professional kitchen is not a democratic place. When the chef … Continue reading

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