Boston Flora

Tag: Pepin Lecture Series in Food Studies and Gastronomy

  • Wednesday, May 13, 6:00 pm – The Taste of Germany – Exploring a Nation Through its Food History

    Defying popular perception of the meat and potatoes diet, Ursula Heinzelmann’s book Beyond Bratwurst delves into the history of German cuisine and reveals the country’s long history of culinary innovation. Heinzelmann’s May 13 talk, part of the Pepin Lecture Series in Food Studies and Gastromony, will discuss German food history, particularly the late and rapid industrialization as it is defined through cheese production. There will be German Alpine cheeses and German wine to sample as part of the discussion. Fee of $30 includes book. The class takes place at 808 Commonwealth Avenue, Room 117, and you may register online at www.bu.edu/foodandwine.

  • Monday, February 23, 6:00 pm – Whiskey in America

    Drawing from the archaeological records of known whiskey production sites, Mount Vernon Assistant Director for Archaeological Research Luke Pecoraro will offer a brief introduction to distilled products made in colonial America, with specific reference to George Washington’s distillery. A five-still commercial operation on one of Washington’s farms from 1797 to circa 1802, the distillery burned to ground in 1814, and was lost until re-discovered by Mount Vernon archaeologists in 1997. Intensive excavations uncovered the entire structure, revealing information about the layout of the stills, drains, and living quarters, and sparking renewed interest in spirits distillation in America. A generous grant from the Distilled Spirits Council of the United States (DISCUS) helped enable reconstruction of the distillery, which is completely operational—one of the few places where whiskey is made just as it was in the early Republic. The recipe for Washington’s whiskey survives, and is faithfully reproduced in small batches, twice a year, at the distillery (pictured below.) Following the lecture on Monday, February 23, beginning at 6 pm, five whiskeys are offered for tasting. The Boston University free event, part of the Pepin Lecture Series in Food Studies and Gastronomy, will be held in Room 117 at 808 Commonwealth Avenue, Brookline. Enroll at www.bu.edu/foodandwine.

  • Thursday, February 12, 6:00 pm – The Future of Food: How Science, Technology, and Taste Shape What We Eat

    Food is as fundamental to human life as it is to the development of civilization itself. It is also a source of pleasure, a celebration of culture, and a foundation of health and well-being. To quote Kurt Vonnegut, “When it comes right down to it, food is practically the whole story every time.” From hunting and gathering to contemporary living in today’s fast-paced, digital world, how we produce food and what we eat is continuously shaped by scientific discovery and engineering ingenuity, which dovetail with our ever-evolving dietary preferences. In this lively and entertaining talk on Thursday, February 12, beginning at 6 pm, part of Boston University’s Pepin Lecture Series in Food Studies and Gastronomy, P.K. Newby, ScD, MPH, MS, reflects on the human journey from farm to fork, science fiction to science, and paints a picture of what our plate will look like as we approach a population of nine billion. Dr. Newby, co-author of the new book Foods for Health: Choose and Use the Very Best Foods for Your Family and Our Planet, is a scientist, educator, speaker, and food writer who teaches at several universities in Boston and communicates regularly with the public via her blog The Nutrition Doctor is In the Kitchen.  $20 fee includes book. Register online at www.bu.edu/foodandwine. Class is held in Room 117, 808 Commonwealth Avenue, the old Peter Fuller Cadillac building.

  • Thursday, February 5, 6:00 pm – Virgin Territory: Exploring the World of Olive Oil

    Discover everything you wanted to know about extra-virgin olive oils.  Nancy Harmon Jenkins, author of the just published Virgin Territory, will show you the ins and outs of one of the most important ingredients in the modern kitchen: what extra-virgin olive oil really is, how to choose it and use it, and why it’s critically important for good health and good food.  Together we’ll taste good and bad oils, try some tasty samples of fearless cooking with olive oil, and learn what to look for in the market.  $30, includes copy of book.  Sponsored by Boston University as part of the Pepin Lecture Series in Food Studies and Gastronomy.  Class will take place Thursday, February 5 beginning at 6 pm in 808 Commonwealth Avenue, Room 117, Boston. Register online at http://www.bu.edu/foodandwine.