Upcoming talks

Eugénie Brazier in the kitchen at her restaurant La Mère Brazier

Sept. 22, 2013 – 10:30-11:45am – “Tools of the Trade: Experiential Studies for the Food Industry”, Programs in Food, Wine and the Arts, Boston University

Roundtable discussion on “Experiential Academics”

Oct. 22, 2013 – 12:30-1:50pm – Center for the Study of Europe, Boston University

“Cuisine des mères: Heritage, gender and the construction of culinary culture – A luncheon discussion with Rachel Black”

Oct. 29, 2013 – 6pm – Culinary Historians of Boston, Schlesinger Library, Radcliffe Institute, Harvard University

“La cuisine des mères: How women made Lyon the gastronomic capital of France, 1890-1935”


Summer Research Project: Cuisine des mères lyonnaises


Who were these mères? In the early twentieth century, affluent bourgeois households in the Lyon area employed female cooks who became known for their refined cuisine. After World War I and the economic crash of 1929, most families could no longer afford to keep a cook. Finding themselves without work, some of these women opened small, family-run dining establishments, which served simple yet perfectly prepared cuisine…

Read more about my recent research trip to Lyon, France on the Gastronomy at BU blog.