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
masters degree
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
Fishy Talks and Michelin Stars
This past week of class was exhausting. Two long days; one in the classroom with a lot of interesting, and frankly, depressing information thrown at us, and the other enjoying a taste of fine dining as well as a peek into what goes on behind the scenes and the communication involved, all seen through a critical gastronomic lens. Continue reading
Getting Cozy with Commensality
Monday and Tuesday (Jan 23 & 24)
During this Monday class session, Geoff Tansey of the Food Systems Academy spent the day with us. He explained the vast inequalities found in the current global food system and potential solutions to this issue should the world decide to spread the economic and comestible wealth. Continue reading
The Encyclofeedia 
You must be logged in to post a comment.