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Project Weekly
Self-evaluation can be found here as a Google document, or copied below. Faculty – Sarah Williams, Ph.D. SOS – Commodification Processes and Alternatives ILC – Flavor and Function: A Historical and Cultural Exploration of Food In the spring… Continue Reading →
Do you think you might be coming down with a touch of plague? Try lemonade! This week, I went on many food explorations, but perhaps the most surprising was the drink that may have prevented the second wave of the… Continue Reading →
“If you are neutral in situations of injustice, you have chosen the side of the oppressor. If an elephant has its foot on the tail of a mouse and you say that you are neutral, the mouse will not appreciate… Continue Reading →
Pictured above: the set-up for historical chicken roasting 🙂 This week, I made a delicious chicken in the style of Louis XV. In the book Thomas Jefferson’s Creme Brûlée by Thomas J. Craughwell, many historical foods are explored, including the average meal of… Continue Reading →
During week 5, I traveled with my family to Victoria, B.C. and explored slow foods and wine terroir. Victoria has an incredible food culture – it’s actually hard to find a restaurant that isn’t farm-to-table. The town of Victoria also rests… Continue Reading →
This week, I found myself in the midst of a nasty cold, which definitely curtailed my productivity. However, towards the end of the week, I was feeling better, and had the opportunity to cook a meal for my friends to… Continue Reading →
This week I had the great pleasure of planning & executing a project with my dear friend, Roquin. We have had so many conversations about how our respective family histories intersect with food, and since we cook dinner for each… Continue Reading →
This week saw the finalizing of my ILC, Day of Absence/Day of Presence activities, and so much more. Though it turned out to be a busy week for non-program reasons, the many activities I’ve been working on took up quite… Continue Reading →
I am beginning this quarter with a backup of work hours as I spent quite a bit of time over break working on the planning and content of my project. While in Washington D.C., I spent time in a food… Continue Reading →