Author Archives: Sylvie Durmelat

What Can a Teaching Kitchen Do for Us?

It is easy to see why university administrators would shrug at the idea of investing precious and scarce resources in a fully equipped kitchen on campus.  Despite recent shifts in how we consider cooking, or the star status of chefs, … Continue reading

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Welcome to the Georgetown Food Studies’ digital potluck!

This blog, like our potluck meetings, is open to all who would like to participate in the ongoing conversation about food at Georgetown, in the Washington DC foodshed, and beyond. We imagined this blog as a forum where the GU … Continue reading

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