http://www.bu.edu/phpbin/registration-manager-catalogs/foodandwine/app/catalog.php?action=section&course_section_id=3531 College of Arts and Sciences
725 Commonwealth Avenue
Brookline, MA 02446
Food, Lectures & Conferences
Boston has been one of America’s leading laboratories of urban culture, which includes restaurants, and the city’s history provides valuable insights into American foodways. Jim O’Connell—planner at the Boston Office of the Northeast Region of the National Park Service and author of Dining Out In Boston: A Culinary History—explains how the city was a pioneer in elaborate hotel dining, oyster houses, French cuisine, ostentatious banquets, ice cream parlors, ethnic cooking, the colonial revival of traditional New England dishes, the “gourmet revolution,” student hangouts, and contemporary locavore and trendy foodie culture. O’Connell specializes in planning historic sites and heritage areas. He has a BA from Bates College and a PhD in American urban and cultural history from the University of Chicago.