A Presentation of the Books for my Course: “97 Orchard”
Ever wonder what McDonald’s in East Asia is like, or the type of food immigrants to America in the 1850’s cooked? Interested in doing your own research projects on local ethnic restaurants or a growing food movement?
If you answered yes to these questions then you’re probably like me and would find Harvard’s Anthropology Course “Food, Culture, and Society” one of the most fascinating courses. Taught by esteemed Anthropologist Ted Bestor, an expert in the global fish trade and Tsukiji fish market in Japan, Food and Culture allows you to explore the myriad forms of culture surround foodways and consumption.
My Professors’ Book “Tsukiji”
As you probably guessed by now, I’m a bit of a foodie, so some of the material I’ve passed by before. But this was my first anthropology class and a great experience. One of the best parts about the class was the two ethnographic studies we did individually—an opportunity to document a cultural phenomenon in food as an outsider.
My most recent ethnographic study was on the artisanal food movement: I studied one particular artisanal site, Cambridge local When Pigs Fly bakery. Being able to engage with our class’s theoretical concepts in a way truly applicable to real world settings was helpful and fascinating.
On McDonald’s Gone Global: Golden Arches East
It is also the first class to be completed this semester. With our final paper turned in last night, I’m only two classes from the end of my last fall semester. Next final up is for Science and Cooking. We recently had our final science fair and my team’s project on Coffee Emulsions won “Most Business Applicable” and received a spherification kit–can’t wait to play with that over winter break.
My Lab Group with Chef Ferran Adria
And just in time, it is beginning to feel like winter: with temperature dropping, high winds, and Christmas trees about, it’s the perfect excuse to stay in with a warm cup of tea and my textbook to study.
Enjoy the rest of the weekend!