My friend Ailsa really captured the true essence of who I am. 😉
Classes finished three weeks ago and it feels really weird. Continue reading
Coming to a close
Gastronomy
Alternative Food and Bugging Out
Nice to Meat You
This past week wasn’t terribly exciting (but very interesting), with Monday being a day full of presentations on the journeys of various foods in the system. My group chose to research Cheddar cheese (no whey would I pass up an opportunity to do a project surrounding cheese). Tuesday, we had a lecture on marketing and food, as well as meetings to really start putting our dissertation proposals together (it’s due in less than three weeks!). Continue reading
All Isn’t Fair in Trade and Labeling
Monday & Tuesday (Feb 13 & 14)
On Monday, we discussed certifications: Geographical Indicator (GI), Protected Geographical Indication (PGI), Protected Designation of Origin (PDO), Fair Trade etc. labels and certifications… are they that important? Their main use is for profits, and the average consumer doesn’t pay that much attention, but it can also raise the awareness/profile of otherwise unknown artisan foods and culinary traditions. Continue reading
