Announcing the Fall 2017 Pépin Lecture Series in Food Studies and Gastronomy

Boston University’s Programs in Food and Wine and MLA in Gastronomy Program are pleased to announce the following lectures scheduled for the Fall 2017 semester. Lectures in the Pépin Series are free and open to the public, but registration with Boston University’s Programs in Food and Wine is required.


The Cooking Gene, with Michael Twitty

Tuesday, October 24 at 6pm
College of Arts and Sciences, 725 Commonwealth Ave, Room 224

Renowned culinary historian, Michael W. Twitty, offers a fresh perspective on our most divisive cultural issue, race, using the popular but complicated lens of Southern cuisine and food culture. To do so he traced his ancestry—both black and white—through food, from Africa to America and slavery to freedom. Southern food is integral to the American culinary tradition, yet the question of who “owns” it is one of the most provocative touch points in our ongoing struggles over race.  His mission, to re-create the culinary genius of Black colonial and antebellum chefs sits side by side with revealing truth that is more than skin deep—the power that food has to bring the kin of the enslaved and their former slaveholders to the table, where they can discover the real America together.

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“The Cooking Gene: A Journey Through African American Culinary History in the Old South” by Michael W. Twitty. HarperCollins

Food on the Page, with Megan Elias

Wednesday, November 8 at 6pm
College of Arts and Sciences Building, 725 Commonwealth Ave, Room 224

What’s in a cookbook? More than repositories of recipes, cookbooks play a role in the creation of taste on both a personal and national level. From Fannie Farmer to the Chez Panisse Cookbook to food blogs, American cookbooks have commented on national cuisine while also establishing distinct taste cultures. In Food on the Page, Megan Elias explores what it means to take cookbooks seriously as a genre of writing that is as aspirational as it is prescriptive.

Food on the Page Elias
“Food on the Page: Cookbooks and American Culture” by Megan Elias, University of Pennsylvania Press

Remembering German-Jewish Culture through its Culinary Traditions, with Gabrielle Rossmer Gropman and Sonya Gropman

Wednesday, November 29 at 6pm
College of Arts and Sciences, 725 Commonwealth Ave, Room 224

What happens to a food tradition when its culture starts to vanish? The advent of the Nazi era brought about the demise of 1000 years of Jewish life in Germany and its cuisine, which differs greatly from the Eastern European one that is generally the accepted definition of Jewish food. This food tradition lives on in the kitchens of some German Jews and in the memories of many others around the world. This talk, by a mother-daughter author team with a German-Jewish background, will address issues of food and memory, food as cultural identity, and preserving and documenting traditional recipes.

German Jewish Cookbook
“The German-Jewish Cookbook: Recipes and a History of a Cuisine” by Gabrielle Rossmer Gropman and Sonya Gropman, Brandies University Press

 

 

The Importance of Hospitality in Kazakhstan

We continue our series of posts from the Anthropology of Food class (ML 641) in which students reflect on current issues, discuss assignments they have worked on, or address topics of particular interest to them. Today’s post is from Kaitlin Valli.

When I first started looking into Kazakhstan for my final project, I wasn’t sure what I’d find—I chose it a bit haphazardly, simply because the country was huge and I had realized, looking at the map, that I knew almost nothing about it. But as I looked into it, I was interested to see that a strong culture of hospitality developed there centuries ago and is still an identity marker today. The importance of sharing food and drink is a common theme across cultures, of course, but in Kazakhstan it seemed to take on another level of significance. The Kazakh language has dozens of words for different types of guests, and many proverbs referring to the blessing a guest brings to the family, which range from reverent (“If a guest comes, abundance comes with him or her”) to cautionary (“A guest sits briefly, but notices a lot”) to outright threatening (“If you don’t accept the guest, there won’t be any happiness or abundance in your home.”)

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Source: “Kazakh Cuisine” from Tours to Kazakhstan

That a culture of being a good host and gracious guest evolved makes practical sense—back when people were nomadic and spread across the vast steppe, it was wise to be generous with a visitor, as a host did not know when they would need that same kind of hospitality themselves. But a guest was more than that—a visitor also meant entertainment and an excuse for a feast, as well a very necessary connection to the outside world. A guest was harbinger of nourishment of all kinds.

The russification of Kazakhstan means that even today, after attempts at language revival, only 74% of its citizens understand the spoken Kazakh language, while 94% understand Russian (Lillis 2017). And yet, after years of adapting to Soviet rule, the traditional value of hospitality persists. It has become a deeply intertwined aspect of Kazakh identity and culture, to the point where the ability to be a good host or hostess is considered an important criteria for judgment.

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Photo by Ryan Bell, NPR The Plate

Though the importance of hospitality has persisted, the customs around hospitality have naturally changed over time. Today, to cut down on time required, Kazakh women may turn to prepared foods instead of making their own, and alcohol consumption has decreased as a result of the increased cost of entertaining. But though traditions have evolved, especially in big cities, they are still vital. Guests should not leave without having at least tasted the meal offered, and hosts will at the very least offer tea. Using beautiful dishware is still common, and hosts will pour a little tea at a time, as pouring a large cup at once would signify that they want their guest to leave sooner.

The studies and ethnographies I encountered conclude the same thing—Kazakh people “cannot live without hospitality, without guests, without a table set and ready to receive guests” (Charkyroglu 2014, 127). But I think a woman profiled in one of my readings expressed it best: “If you can’t make a big party to celebrate your son’s engagement, then why live on this earth” (Michaels 2007, 157)?

 Works cited:

Chakyroglu, Altynshash Kurmanali, and Botagoz Suiyerkul. 2014.  “Representation of the Concept “Hospitality” in the Kazakh Language.” Procedia Social and Behavioral Sciences 136: 124-128.

Lillis, Joanna. 2017.  “Kazakhstan: Astana Wants Kazakhstanis to Speak Kazakh.” EurasiaNet.org. Accessed July 21, 2017. www.eurasianet.org/node/62424

Michaels, Paula. 2007. “An Ethnohistorical Journey through Kazakh Hospitality.” In Everyday Life in Central Asia: Past and Present, ed. Jeff Sahadeo and Russell Zanco, 145-159. Bloomington: Indiana University Press.

Course Spotlight: Food and Society

Dr. Karen Metheny will teach Food and Society  (MET ML 712) on Thursday evenings during the fall 2017 semester, and has prepared this overview of the class.

»How do social institutions shape the way we think about food? Our ability to access food?

»How do work schedules and family dynamics shape or constrain the family meal?

»Do social classes and institutions affect the way we shop? The food we prefer?

In Food and Society, students will examine these kinds of questions and look specifically at how social groups, categories, and institutions shape, structure, or are structured by food-related practices. We will look at multiple contexts of food production, access, procurement, and consumption, including rural agricultural sites, urban homesteads, grocery shopping, CSAs, and food assistance programs. We will also examine the intersection of food practices with class, ethnicity, race, age, and gender.

We will engage in a range of exercises to explore methods (visual sociology, food chain analysis, surveys and questionnaires, interviews) that can be applied to a final research project. The research project offers students a wonderful opportunity to pursue in-depth analysis of key topics in food studies. A sample of past projects includes:

  • focused analysis of the role of ethnic food trucks as potential agents of taste expansion, authenticity, or cultural appropriation
  • food as cultural capital among millennials
  • a comparative study of Haymarket and Boston Public Market in the context of creating social well-being and a ‘sense of community’
  • the mission and sustainability of The Daily Table
  • the food landscape of Jamaica Plain
  • imagined kitchenspace
  • dinner on demand services as cultural capital
  • functional foods and grocery shopping through the lens of yogurt
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A sample from Gastronomy student Keith Duhamel’s project, “‘This Little Piggy Went to Market’: Developing a Sense of ‘Community’ under a Cosmopolitan Canopy.”

Students have utilized Pinterest, Snapchat and Instagram as sources of data, conducted surveys through Facebook, created photo essays and videos, and collected oral interviews to complete their projects. Students will also have the opportunity to hear from a number of area food scholars and activists, and we will work with Dr. Bob Cadigan from the Applied Social Sciences department to create and implement surveys and questionnaires. Hope to see you in class!

MET ML 712, Food and Society, will meet on Thursday evenings from 6:00 to 8:45 pm, starting on September 7, 2017. Registration information can be found here.

 

Night Markets and Cultural Identity

Gastronomy Student Celine Glasier shares this post in our series “Perspectives from Anthropology of Food.”

 

Raohe Night Market Taiwan
Raohe Night Market in Taiwan (image: http://www.tmichinese.com/cultural-events/raohe-street-night-market/)

My grandmother lives in a very small town in the south of France called Montauroux. It’s a little, quaint community that is nestled on top of a hill. There are outdoor cafes in the town center where elderly men spend their days and evenings playing pétanque, bi-weekly farmers markets, and peach orchards near-by for warm weather picking. My memories of the summers when I’d come to visit her are filled with ice cream and swimming in the nearby Mediterranean Sea. But what excited me the most about my summer visits to my grandmother’s was the open air night markets that would take place in the adjacent larger cities. Every Thursday night in July people would come together to sell their goods and socialize with each other. Each town had a different location for their markets, but they usually took place along the waterfront, with an occasional short firework display. It was the way to celebrate the summer. I remember being seven years old and feeling excitement and anticipation all day long when my grandmother would take me. And as soon as we left, I’d ask to go again next week.

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Sticky rice and sesame donuts

Researching global night market trends for Anthropology of Food, I discovered that many cultures organize night markets. Taiwan’s proliferation and popularity of night markets is especially interesting. There are hundreds of night markets in Taiwan, and each offers its own version of snack foods called xiaochi (or small eats). Xiaochi are considered one of the most authentic forms of Taiwanese foods, and like markets themselves, there are hundreds of them. They typically come fried, or in a soup broth, or on a stick, are small, bite-sized, and generously seasoned with condiments. A chef in Taiwan named Chuang Pao-hua is preserving the art of xiaochi and Taiwanese cuisine by teaching locals and foreign student how to cook xiaochi with gu zhao wei (the Taiwanese traditional flavor preserved through generations of recipes).

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Deep fried fermented tofu, pickled chilies, cilantro and sichuan peppercorn

Xiaochi are unique because they not only represent cultural identity but, for the most part, they are found solely in night markets. The originating market to which they belong is also where you can find the most authentic version, and local towns or provinces are often named after the local xiaochi dishes they serve. You can go to a night market in Taipei, and another in Tainan, and find different and distinct versions of xiaochi that embody the local flavor.

But what really drew me to understanding night markets in Taiwan was the energy they epitomize and the transformation of local space through them. Because they are often hot, crowded, and loud, night markets generate an energetic quality known as renao. Renoa translates into “a manifestation of the human flavor that is generated through enthusiasm and human interactions” (Yu 2006, 132). It’s the collective human energy you get when the senses are heightened and life is being enjoyed.

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Fried quail

In this altered atmosphere, people can ignore cultural rules for appropriate behavior, are allowed to act leisurely, and become renewed through experiencing pleasure in their daily life. People act at ease. Night markets provide a sensorial experience similar to that from participating in a religious space. In a church or temple, your senses are altered through incense or various smells, meditation, organ music, and colorful visual representations or statues. Night markets alter your senses as well, and stepping into one, you enter another world.

Night markets are also important because they serve as a place for public activity and socialization. The energy that transforms a space that’s designated for one purpose during the day serves a different purpose at night. In Taiwan, the night is a time for socializing. Walking through night markets is one of the most popular nighttime activities in Taiwan, as it is a chance to be seen by others and satisfy social needs. Through the experience of heightening the senses of taste, sound, and tactile heat, from cooking and from other bodies, night markets serve as a means of communicating Taiwanese identity, socialization and commensality. As an ethnic group, gathering communally allows for communicating traditions, folklore, values, and cuisine. Night markets are one way that Taiwanese culture has been able to create a divergent culture and preserve identity. Night markets and xiaochi are a way of proliferating and preserving authentic Taiwanese culture. They are for the people.

Celine Glasier
Celine Glasier

When I think back now on the night markets I went to with my grandmother, I realize that part of their appeal was the vastness and richness of colors and smells. The scent of roast chicken skewers, corn grilling, and fresh breads and sugary pastries mixed with the sea breeze, the sounds of people congregating and conversing, and the sight of colorful snack foods and icy summer drinks are all deeply embedded in my memory. It was a place in which I was allowed to indulge myself and forget the rules. So what if I had two desserts? Under the cloak of the night, and with my grandmother, different rules applied.

Works cited:

Yu, Shuenn-Der. 2004. “Hot and Noisy.” In The Minor Arts of Daily Life: Popular Culture in Taiwan, ed. David K. Jordan, Andrew D. Morris, and Marc L. Moskowitz, 129-149. Honolulu: University of Hawaii Press.

Xiao-chi images from https://xmarxchicago.wordpress.com/2011/03/21/xiao-chi/

Food Mapping of Mini Social Media Mavens: Exploring YouTube with an Ethnographic Eye

Gastronomy student Corrine Williams provides another example of food mapping in our next post in our series “Perspectives from Anthropology of Food.”

In the age of the internet, social media seems to gain more cultural significance every second. Images have always been integral to media, and with Instagram’s popularity it’s clear people enjoy the content. The grouping and context are important for the meaning embedded in the images as well. Anthropologists and ethnographers have known this for decades and have used images that have been submitted by participants in studies to make connections about individuals’ realities and the larger collective cultural beliefs. Food maps are another tool that track food procurement and production of food. With social media the content is self propagated and can be the subject of scholarly study. People are performing these carefully constructed identities on various platforms to qualify and classify themselves, intentionally or unintentionally. In Food and Social Media: You are What You Tweet (2012), author Signe Rousseau states that food’s popularity has only been amplified by social media, bringing people together in new ways.

Using social media, YouTube more specifically, I studied a family that video blogs and applied my budding ethnographic eye to analyze their foodways. The food map of the ‘M’ family shown is an abstract representation of their home and the gendered space and labor within the household. Five videos are food-focused. One of the main videos showcasing the family cooking meals at home is a sponsored video by Hello Fresh; its effect is to show how the company makes cooking so easy that even ‘Dada’ can do it. The title of the video, “Dad tries to cook for twins,” insinuates that he is not going to be successful. In contrast, the title of the video with the mother at the helm is “The girls cook for the baby,” a more declarative positive, and a gendered message. This communication between the parents and the twins is a fun way to engage the girls, get good reactions for the camera, and help the girls learn, but it also reinforces gendered knowledge. In another video when the twins are being interviewed, there is a hanging question, and the response is my dad doesn’t know how to cook, only my momma cooks, my sister cooks and I cook.

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Food map by Corrine Williams

Dada can make coffee, which he does with the girls each morning. He uses the time while the coffee is brewing to teach the girls about various things; in the video, he shows them octopi. The title of that video is “Father teaches daughters how to make memories.” Coffee has a powerful smell, so the father is distinguishing himself as a coffee drinker, in opposition to his wife as a tea drinker. He is also establishing himself in the girls’ memories through the sensory activities of smelling the coffee as it brews.

Momma is doing her best to pass on an embodied knowledge and sensory memory too. She is communicating the importance of their shared cultural food. The three ladies prepare a Nigerian snack, chin chin, together. It is interesting to see that both parents have separate food production times with the girls; through these actions, each parent is trying to make memories, but also impart some of their identities onto the girls because they are half of each parent. The parents are establishing traditions and structure with food to make memories and allow the girls to express themselves and explore their unique multifaceted identity.

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Corrine Williams

On the surface, this family is making meals and memories and capturing these activities on video, but looking deeper, they are using media as a social construction, an action that speaks volumes about their values and how they choose to represent themselves to the world wide web. I really enjoyed this project. It encouraged me to look at everyday life and pull apart the layers of significance to understand the connections. Perhaps I will start a food vlog and talk about other food vlogs in this context. With my new mindset, I’m sure I will subscribe to the same themes and methods that I analyze other blogs for, and hopefully people will subscribe to my vlog to perpetuate this cycle. In the world of YouTube, videos speak louder than words and we should take them with a grain of salt.

Works Cited

Rousseau, Signe. 2012. Food and Social Media: You Are What You Tweet. Lanham, MD: Altamira Press/Rowman and Littlefield.