Tag Archives: food history

New Research Sheds Light on Crystals and Grittiness in Cheese

Chemistry starts in the kitchen. Gil Tansman remembers those words spoken by his mother when he was a young boy. Now the UVM doctoral student repeats that exact phrase as he talks about pursuing his passion for science and food. … Continue reading

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Literary Dinner Series Takes On Old English Classic

By Hailey Grohman Literary-themed meals certainly aren’t a new phenomenon—blogs like Food in Literature share recipes from texts including Harry Potter, The Great Gatsby, and more—but the book featured in next month’s Isolé Dinner Club doesn’t immediately recall culinary memories.

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Seeds of Change for a Culture Rooted in Corn

I am no stranger to the food culture in Oaxaca, Mexico. Over the past few years, during my month-long stays in this region, I’ve become familiar with local ingredients, agriculture, and the challenges this deeply-rooted culture experiences with modern-day agricultural … Continue reading

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UVM Libraries and Maple: A Sweet Partnership

  Vermont = maple. Vermont is the largest producer of maple in the United States, having produced 1.14 million gallons of the sweet stuff in 2011, or approximately 41% of the country’s maple syrup supply. (I’m also convinced that we … Continue reading

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Recipes From a 9,000-Year-Old History in Oaxaca, Mexico

I can hear the clacking of the looms long before I arrive at Pastora’s place.  Vida Nueva is a women’s rug cooperative nestled in the small Zapotec village of Teotitalan de Valle, Mexico.  Pastora is the head of the cooperative, … Continue reading

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