Cambridge, MA – Nearly three-and-a-half years after they created Forward Food plant-based culinary training at Harvard, Chef Wanda White and Ken Botts of the Humane Society of the United States returned to campus on June 4 and 5, 2018 to lead Harvard University Dining Services’ (HUDS) chefs and managers through a two-day intensive training and tasting on plant-based cuisine.
Jessica Carbone is a former Food Literacy Project Fellow, experienced writer, editor, and historian of American foodways. Her work uses food as a lens to explore complex expressions of race, ethnicity, sexuality and class in consumer culture and material culture. She is currently pursuing a doctoral degree in American Studies, focusing on food history and culture, at Harvard University. As of January 2019, she is the managing editor of "Gastronomica," the journal of critical food studies.
Join this FLP open meeting for a conversation around Jessica's past work in publishing, what a career in cookbooks and editing food content looks like, and hear about the challenges and opportunities some of the cookbooks she worked on each presented.
Space is limited. Please REGISTER HERE to secure your spot.
The University of Gastronomic Sciences, founded in 2004 by the international non-profit association, Slow Food, is a widely recognized institution. The university teaches its students multi-disciplinary skills and knowledge in the fields of science, culture, politics, economics and ecology of food, working to apply them to production, distribution and sustainable consumption. Communications Manager at UNISG, Paolo Ferrarini, joins us for an afternoon of discussion about "Gastronomy." What is gastronomy, after all?
In addition to Paolo's talk, there will also be a cooking demo and snacks.
$4 Ticket; $2 Student Ticket includes lecture, demo and snacks.