Upcoming talks

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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

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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.