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The Boston University Programs in Food and Wine have announced the following titles in the Fall 2017 Pépin Lecture Series in Food Studies, Gastronomy, and the Culinary Arts. Please see www.bu.edu/foodandwine for registration information.
The Cooking Gene with Michael Twitty
October 24, 2017 | 6 PM – 8 PM | 725 Commonwealth Ave, College of Arts & Sciences 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.
Food on the Page with Megan J. Elias
November 8, 2017 | 6 PM – 8 PM | 725 Commonwealth Ave, College of Arts & Sciences Room 224
What is 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 Chez Panisse Cooking to food blogs, American cookbooks have commented on national cuisine while also establishing distinct taste cultures. Megan Elias, author of Food on the Page: Cookbooks and American Culture, explores what it means to take cookbooks seriously as a genre of writing that is as aspirational as it is prescriptive.
Remembering German-Jewish Culture Through Its Culinary Traditions with Gabrielle Rossmer and Sonya Gropman
November 29, 2017 | 6 PM – 8 PM | 725 Commonwealth Ave, College of Arts & Sciences 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, along with the loss of a cuisine that differed greatly from the Eastern European one that is now generally accepted as the definition of Jewish food. This pre-Nazi 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.