Pots and Pans, Bodkins and Trowels: Reflections on Mary Beaudry

610 Commonwealth Avenue,Boston MA 02215

30 April, 2022

Description

Pots and Pans, Bodkins and Trowels: Reflections on Mary Beaudry Symposium from 1:00 pm to 5:00 pm; reception to follow Dr. Mary C. Beaudry (1950-2020) was an influential scholar, professor, and beloved fixture of Boston archaeology. This symposium brings together speakers and panelists who will discuss Dr. Beaudry’s scholarly legacy across a range of disciplines and at the points of intersection between them: gastronomy and culinary arts, the archaeology and history of food, anthropology, material culture studies, museum studies, women’s studies, preservation studies, and American studies. Through our invited speakers and a panel discussion, we will explore Dr. Beaudry’s contributions and continuing influence in our work, from small finds and object biographies, to the sensoriality and materiality of dining, to examinations of landscape and architecture, to telling stories about daily life using everyday objects and spaces. The Interdisciplinary Life of Mary Beaudry, Rebecca Alssid, co-founder and retired Director of the Gastronomy and Culinary Arts Programs, Metropolitan College, Boston UniversityPots, Pans, and Stills: Millet's Ancient Journey from Nile, Veneto, and Whole Foods, James McCann, Professor of History and Associate Director of the African Studies Center, Boston UniversityBodkins, Beads, and Buttons: Dressing the Part in 17th-Century Massachusetts , Diana Loren, Director of Curation, Peabody Museum of Archaeology and EthnologyPots, Pans, and Labor: A Birds-Eye View of the History of the Kitchen in America, Nancy Carlisle, Senior Curator of Collections, Historic New EnglandFinding Feminist Meaning in Cooking and Its History , Barbara Haber, food historian and retired Curator of Books, Schlesinger Library, Radcliffe Institute for Advanced Studies, Harvard UniversityCo-sponsored by Boston University’s Center for the Humanities and through contributions from the College of Arts and Sciences, Metropolitan College, the Department of Anthropology, Programs in Archaeology and Gastronomy, and Programs in Food and Wine.