Graduate Journal of Food Studies

GJFS

I do like to brag about my students in general, but this time they have done something truly awesome: The Graduate Journal of Food Studies launched today! This is a peer-reviewed food studies journal produced and reviewed by grad students. Boston University’s Gastronomy Program sponsored this first edition and our students did a wonderful job from research and design to reviewing and editing.

Have a read and spread the word. The journal is looking for new submissions for their next volume.

Culture and Cuisine of Québec 2.0

 

DSC_2014

This course was a big success last fall so we have decided to run it again. Some of the highlights during our trip to Québec last year included having dinner at Côté Est with culinary artisans in Kamouraska, wrestling eels, lunch at Touqué in Montréal (including meeting Normand Laprise, touring the kitchen, and a surprise visit from sommelier François Chartier), a roundtable discussion on Québecois cuisine at McGill University, and late-night bagels at St. Viateur.

IMG_1835
Gastronomy students enjoying oysters at the Marché Jean-Talon in Montréal

This is a graduate-level course that is open to BU and non-BU students. Exceptional undergraduates will also be considered. Culture and Cuisine of Québec counts as 4-credits (72 credit hours) of graduate course work that should be transferable to most American and Canadian universities. It is a great course for those interested in Canadian culture, history, cuisine and foodways. There is an emphasis on experiential learning and student engagement in all activities.

The course work portion can be taken on line and there will be a week-long trip to Québec from Oct. 5-13, 2013

DSC_1760
Lunch at the Wendake Huron Village.

Course Description: MET ML 639EL Culture & Cuisine: Québec

Moving beyond the stereotypes of poutine and maple syrup, this course will explore the rich contemporary and historical foodscapes of Québec. The cuisine of this predominantly French-speaking area of Canada has been marked by the lasting legacies of French, British and a variety of immigrant cultures. The result is a combination of fascinating traditions and some of the most exciting new culinary trends in the Northeast—from ice cider to head-to-tail eating. This course will look at questions of identity politics, heritage preservation and the development of sustainable local food systems, as well as the everyday culture and life of this unique Canadian province. Offered in a blended format, class will meet once a month face-to-face (optional – on-line format available for distance students) before and after a weeklong trip to Québec City, Montréal and surrounding rural areas. While in Québec, students will have a chance to meet farmers, artisans and culinary professionals and engage in a number of hands-on activities. Our guide in during the trip will be renowned Québecois food and wine journalistRémy Charest.

Register here or contact the Gastronomy Program for more details. Class starts Sept. 18, 2013.

 

Culture and Cuisine of Québec: Only a few seats left!

 

There are only a few seats left in my Culture and Cuisine of Québec course this fall at Boston University. This is a graduate-level course that is open to BU and non-BU students. Exceptional undergraduates will also be considered. This course counts as 4-credits (72 credit hours) of graduate course work that should be transferable to most American and Canadian universities. It is a great course for those interested in Canadian culture, history and foodways. There will be an emphasis on experiential learning and student engagement in all activities.

The course can be taken on line and it includes a week-long trip to Québec.

Course Description: MET ML 639EL Culture & Cuisine: Québec

Moving beyond the stereotypes of poutine and maple syrup, this course will explore the rich contemporary and historical foodscapes of Québec. The cuisine of this predominantly French-speaking area of Canada has been marked by the lasting legacies of French, British and a variety of immigrant cultures. The result is a combination of fascinating traditions and some of the most exciting new culinary trends in the Northeast—from ice cider to head-to-tail eating. This course will look at questions of identity politics, heritage preservation and the development of sustainable local food systems, as well as the everyday culture and life of this unique Canadian province. Offered in a blended format, class will meet once a month face-to-face (optional – on-line format available for distance students) before and after a weeklong trip to Québec City, Montréal and surrounding rural areas. While in Québec, students will have a chance to meet farmers, artisans and culinary professionals and engage in a number of hands-on activities. Our guide in during the trip will be renowned Québecois food and wine journalist Rémy Charest.

Register here or contact the Gastronomy Program for more details. Class starts Sept. 13, 2012 and the class will be going to Québec from Oct. 13-21.