Rachel Black’s Book Featured in Wine Lover’s Gift List
MET’s Assistant Professor of Gastronomy Dr. Rachel Black, recently published a collection of essays on the history and cultural ramifications of wine production entitled Wine and Culture: Vineyard to Glass. The book was featured as part of a gift giving guide for wine lovers on SFGate.com, the online version of the San Francisco Chronicle. Read […]
A Healing Anthology of Discovery
MLA Gastronomy students Brad Jones and Chris Maggiolo were profiled by the Boston Globe for their 15,000-mile trip to learn more about the quality and origins of North American foodways.
“Wine and Culture: Vineyard to Glass” uncorks the anthropology of wine
Dr. Rachel Black, Assistant Professor of Gastronomy at MET, working with co-editor Robert C Ulin, has just published a collection of essays on the history and cultural ramifications of wine production. Find out more about Wine and Culture: Vineyard to Glass.
Gastronomy Professor’s Work Examined in BU’s Research Magazine
Food has long been ethnographer and gastronomist Rachel Eden Black’s lens on the world. From the open-air markets of Turin to her research into wine and wine culture, she is steeped in the study of how communities and agriculture intersect. Dr. Black’s work was the subject of an essay in BU’s online research magazine.
Rachel Black quoted in Time Magazine
MET assistant professor and author of Porta Palazzo: The Anthropology of an Italian Market lends her expertise to Time Artisanal cheeses, like Il Conciato di San Vittore, and the slick, new Eataly gourmet supermarket in central Rome are worlds apart—yet neither would likely survive without the other given the economics of today’s food industry. Read […]
Rachel Black brings MET students to “La Culture and Cuisine de Quebec”
The “Culture and Cuisine” series, part of MET’s Gastronomy program, has expanded to Quebec. Students joined professor Rachel Black in this travel course exploring the foodways of the Quebequois, who were very pleased by the appreciation for their gastronomic tradition. The course, including interviews with the students and Rachel, was featured on the Radio-Canada show […]
Professor Rachel Black quoted in BU Today
In BU Today Rachel speaks out about the importance of cooking and nutrition classes offered to students. It’s important to have outlets like these courses, because they give young people independence and skills that will last a lifetime. learn more
Gastronomy professor and students quoted in BU Today
Gastronomy professor Rachel Black and many of the students in MET’s Gastronomy program were quoted in the BU Today feature article on the urban agriculture course introduced this summer. BU Today Campus Life
Gastronomy Professor quoted on the rise in popularity of food in America
MET Gastronomy Professor Rachel Black was quoted in a recent article in The Christian Science Monitor entitled “American’s new culinary renaissance.” The article examines the rise in popularity of food in America and explores recent and historical evidence that food is becoming a pop-culture phenomenon. From the “slow food” movement of the 1970s to recent […]