Dr. Merry White Featured on WBUR

Boston University Professor of Anthropology Dr. Merry White was interviewed on WBUR on her experiences in making multicourse meals. She’s also the author of Cooking for Crowds—which is in its 40th edition, in bookstores now. Hear her recount memories such as how Julia Child, co-founder (along with Jacques Pépin) of Boston University’s Certificate Program in the Culinary Arts, helped her rescue a burned stew.

Listen to Dr. White’s cooking tips here…

Homemade Holiday Egg Nog with David Tomov-Strock

If you’re looking for a way to make an upcoming holiday celebration a little more decadent, David Tomov-Strock (CAS’03, MET’13), coordinator of MET’s Food and Wine Experiential programs, has your answer. (You may recall that last month, Tomov-Strock shared his tips on carving turkeys.) This time, he demonstrates how to make rich homemade eggnog.

Learn how and watch the video here.

MET’s Bill Nesto Coauthors Wine Book

The World of Sicilian Wine has been listed as one of Wine Spectator’s top books of 2013. Penned by Wine Studies certificate program instructor and Master of Wine Bill Nesto, along with his wife Frances Di Savino, The World of Sicilian Wine highlights wine and vineyards in the titular region off the coast of Italy.

Read more at Wine Spectator…

Jessica Habalou Quoted in the Boston Globe

Jessica Habalou, assistant director of food and wine experiential programs at MET, was quoted in the Boston Globe on the wave of amateur foodie photography and the popularity of “food porn,” in addition to how it causes dissatisfaction while dining.

Read more at the Boston Globe…

Beth Ann Dahan featured in the Boston Globe

Elizabeth Bishop Wine Resource Center faculty member and Certified Specialist in Wine (CSW) Beth Ann Dahan is profiled in the Boston Globe this week. She discusses her new vineyard, Vela Wines, as well as Twelfth Night, the name of their line. In the article, Dahan reveals what inspired Twelfth Night, where the wine can be found in Massachusetts, and why she purchased a New Zealand vineyard.

Read more at the Boston Globe…

Dr. Merry White Quoted in USA Today

Boston University Professor of Anthropology Dr. Merry White was quoted in USA Today on the pros and cons of cooking at home versus eating out for Thanksgiving. On December 17, White will discuss how to prepare menus for groups of people both big and small in her Cooking for Crowds seminar at MET. The course includes a copy of her book by the same name for each guest.

Read more at USA Today…

Dr. Merry White Featured in the Boston Globe

Boston University Professor of Anthropology Dr. Merry White talks to the Boston Globe on how her acclaimed cookbook Cooking for Crowds came about, how Julia Child saved one of her stews, and on roasting squab for Jacqueline Onassis. Dr. White will demonstrate how to prepare menus for intimate and large groups at MET’s December 17 seminar, which includes a copy of Cooking for Crowds for each attendee. Read more about the book at the Boston Globe…

Turkey Tips and Cooking Up Joy

David Tomov-Strock went from working at BU’s financial aid office to enrolling in MET’s Gastronomy graduate program—to being featured in Boston University’s online magazine Bostonia. Tomov-Strock studied under some of the greatest chefs of our time (including Jacques Pépin, co-founder of the Gastronomy program), and now shares his passion for food by teaching children’s cooking classes at MET. Read all about Tomov-Strock’s journey and watch his tips on how to carve a turkey for this year’s Thanksgiving dinner.

Chef Michael Leviton: Cheap Food "Is Actually Killing Us"

Here & Now co-host Jeremy Hobson moderated a panel on Sustainability at BU’s “Tools of the Trade” conference, September 21, 2013. The previous day, Hobson interviewed BU panelist Michael Leviton (chef and owner of Lumière and other restaurants) about the proliferation of cheap but nutritionally empty food in the U.S.

Read more and listen to the story on NPR…

Ken Albala thinks dumplings have been around for a very long time

Food historian and opening keynote at BU’s upcoming Tools of the Trade conference on September 21-22, says some of the earliest archaeological evidence for dumplings dates from over a thousand years ago.

Read more and listen to the story on NPR…

The Pleasures of Wild and Foraged Foods

BU Today spotlights Netta Davis’ (GRS’13 and MET Gastronomy lecturer) whose Wild and Foraged Foods class demonstrates the academic and experiential sides of foraging.

Read more about this unique course and learn some foraging techniques from Netta at BU Today.

Nesto new book on Sicilian Wine

Bill Nesto, Master of Wine (MW) and senior lecturer at MET, has co-authored The World of Sicilian Wine with his wife, Frances Di Savino. Published by the University of California Press, this beautiful book provides wine lovers with a comprehensive understanding of Sicilian wine, from its ancient roots to its modern evolution.

Read more on the World of Sicilian Wine blog.

Debra Samuels quoted by WBUR

In an article entitled "In Japan, Food Can Be Almost Too Cute To Eat," Debra Samuels was interviewed about the importance of the visual aesthetic in Japanese food. The instructor of Obento—Japanese Culture in a Box tells a story of how her son, attending Kindergarten in Japan, complained that the peanut-butter-and-jelly sandwiches she was packing him just weren’t "cute enough."

Read or listen to the full article on wbur.org.