April Food Events

Photo: Sarah Morrow; taken at a recent Gastronomy Student Association event

We’re entering the last full month of the spring semester, meaning final papers, projects, exams, and graduation are just around the corner. As you endeavor to create masterpieces of food studies scholarship, remember that taking a break to refresh can actually increase productivity. So, join us at some great food events this month, including BU Gastronomy events: Gardening Club on April 2, a working paper presentation by Dr. Catherine Womack on April 3, and a screening of The Garden on April 19.

SUNDAY, APRIL 1

Who Fishes Matters, Chat & Chowdah Benefit for NAMA: If you’ve ever wondered, “Who catches my fish?” this event and benefit aims to be equal parts informational and delicious. Reservations required; call (508) 641-0878. $20 covers salad and chowder.

2-4 pm, nourish grill and bar, 1727 Massachusetts Ave, Lexington, MA

MONDAY, APRIL 2

BU Gastronomy Gardening Club: Join us for this season’s kick off meeting. No experience required!

5-6p pm, 808 Commonwealth Ave, Fuller Building, Room 109

TUESDAY, APRIL 3

The Food Project Individual Volunteering: Tuesday, April 3 is the first day of volunteering on The Food Project’s farms at the locations and times below. Register here to get started.

  • In Lincoln – Mondays, Wednesdays, and Saturdays from 9:30-12:30 pm
  • In Boston – Tuesdays, Thursdays, and Saturdays from 9:30-12:30 pm
  • In Lynn – Tuesdays, Thursdays, & Saturdays from 9:30-12:30 pm; Thursdays from 8-10 am
  • In Beverly – Tuesdays and Thursdays from 9:30-12:30 pm; Saturdays from 9:45-12:30pm

BU Gastronomy Working Paper Presentation, Dr. Catherine Womack

Join us for a working paper presentation titled “Eating Salad is Hard: A Look at the Phenomenology of Fast Food Consumption” with Dr. Catherine Womack, who teaches Philosophy of Food (ML 614).

Selection from paper abstract: “In this paper, we use transcripts of 14 in-depth interviews conducted with student fast-food workers to identify some salient features underlying subjects’ experiences of fast food eating. We present results, discussing the features of satiety, satisfaction, feeling ill, as well as feelings of healthy eating. Greater knowledge about the content and concepts involved in unhealthy eating experiences can reveal new directions in food policy, nutrition education, and public health interventions.”

5-5:45 pm, 808 Commonwealth Ave, Fuller Building, Room 109

Lobster: A Global History: As part of the Culinary Historians of Boston speaker series, Elizabeth Townsend, will present a talk on her book, Lobster: A Global History.

6 pm, Schlesinger Library, 10 Garden Street, Cambridge

THURSDAY, APRIL 5

Reign of Terroir in the Humanities, The Ideological Roots of Wine“Long thought by geologists and environmental scientists as embodying a direct correlation between the natural and gustatory worlds, scholars in the humanities are now critical of terroir’s often nationalist, exclusionist, and protectionist discourse. By speaking across disciplines and national fields, we can reach an understanding of terroir that digs below its surface aesthetic, and begins to recognize the phenomenon’s deeper roots.”

Speakers Rachel Black (Boston University Gastronomy) and Edward Korry (Johnson & Wales) will discuss terroir and the international wine trade.

5:30 pm, Brown University, Pembroke Hall 305, 172 Meeting Street, Providence, RI

MONDAY, APRIL 9

Cultivating Food Justice: Race, Class and Sustainability: This is the final lecture in the “Leaders in the Environmental Movement Lecture Series” sponsored by Northeastern University’s Environmental Justice Research Collaborative. It will feature Julian Agyeman, Professor of Urban and Environmental Studies at Tufts University.

5:30-7 pm, 10 Behrakis Health Sciences, 30 Leon Street,
 Northeastern University

FRIDAY, APRIL 13

Food Movements Unite! with Eric Holt Gimenez: Starting with Eric Holt Gimenez, Executive Director of Food First/The Institute for Food and Development Policy, introducing his new book Food Movements Unite!, this event promises a vibrant discussion of food justice, sovereignty, movements, and politics. A panel discussion will follow, spanning the uprising of food movements and politics, from the global to local perspectives.

6-8 pm, The Austin East Room, Austin Hall, Harvard University. 1515 Massachusetts Ave, Cambridge MA 02138

THURSDAY, APRIL 19

BU Gastronomy and the Fenway Garden Society Film Screening of The Garden

Join us for a screening of The Garden, which tells “the story of the country’s largest urban farm, backroom deals, land developers, green politics, money, poverty, power, and racial discord. The film explores and exposes the fault lines in American society and raises crucial and challenging questions about liberty, equality, and justice for the poorest and most vulnerable among us.” This event is co-sponosored by BU Gastronomy (including Potter Palmer’s A Survey of Food in Film class) and the Fenway Garden Society.

6 pm, CAS B36, 725 Commonwealth Ave

MONDAY, APRIL 23

Culinary Chemistry: (Chick)peas on Earth: Email Eliad Shmuel at eliad[at]mit.edu if you are interested in the science of food and would like to join him in presenting a chickpea seminar at the Cambridge Science Festival:

Have some fun with food in the Museum’s new lunchtime science series! Bring your lunch and something for dipping as you chat with MIT hummus enthusiast Eliad Shmuel about the MIT Hummus Experience and the science behind chickpea creations.

12:00-1:00 pm, MIT Museum, 265 Massachusetts Avenue, Cambridge

TUESDAY, APRIL 24

Professor Darra Goldstein Lecture: Professor Darra Goldstein, Francis Christopher Oakley Third Century Professor of Russian at Williams College and founding editor of Gastronomica: The Journal of Food and Culture, will address the topic, “What We Talk about When We Talk about Food.” Lecture sponsored by the NEH Distinguished Teaching Professorship.

7 pm, Boston University, School of Law, Barristers Hall, 765 Commonwealth Avenue, First Floor

SUNDAY, APRIL 29

Let’s Talk About Sustainable Seafood: Another free event from the Museum of Science and Let’s Talk About Food, this time featuring a crash course in “Seafood 101,” offering a number of informed perspectives on threats to fish stocks and to marine ecosystems in the context of the New England economy. Admission is free, but register here.

7:00 pm, Museum of Science, 1 Science Park

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