Jay Kitterman, culinary and special events consultant, wrote the Nov. 23 Epicuriosity 101 column, “Wine: Climate change and holiday recommendations.”
Tag Archives: Epicuriosity 101
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Joshua Dineen, chef specialist, wrote today’s Epicuriosity 101 column in the State Journal-Register, “Sunday pot roast brings loved ones together.”
In the news
Jay Kitterman, culinary and special events consultant, wrote today’s Epicuriosity 101 column, “Hungry? Watch for a future PDD delivery.”
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Joshua Dineen, chef specialist, wrote today’s Epicuriosity 101 column in the State Journal-Register, “Enjoying eggplant.”
In the news
Dr. Bailey Shaw, professor of English, has a chapter “‘I’d have my life unbe’: Undoing Experience in Tess of the d’Urbervilles” in the forthcoming book #MeToo and Modernism (Clemson UP, February 2023). Using several canonical authors and texts alongside some lesser-known but nonetheless important writers, the collection combines chapters of literary criticism regarding the foreshadowing implications of the ongoing #MeToo movement during the Modernist era. Professor Shaw’s chapter examines the vexed publication history of Tess and Thomas Hardy’s recurrent alterations to the text in the context of the #MeToo movement. Through the novel’s growing attention to representing Tess’s subjectivity, the “ache of modernism” is painfully revealed through Tess, a “Pure Woman” who is made to suffer in a world without justice.
Sheridan Lane, director, culinary program and operations, wrote this week’s Epicuriosity 101 column on “Modern day tacos.”
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Jolene Lamb, LLCC Community Education culinary coordinator, wrote today’s Epicuriosity 101 column in the State Journal-Register, “Halloween and autumn cocktails.”
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Jay Kitterman, culinary and special events consultant, wrote today’s Epicuriosity 101 column, “The psychology of colors in restaurants.”
In the news
Joshua Dineen, chef specialist, wrote today’s Epicuriosity 101 column in the State Journal-Register, “Pavlova: One of my favorite things.”
In the news
Sheridan Lane, director, culinary program and operations, wrote this week’s Epicuriosity 101 column on “Try the ancient Asian soup congee.”
In the news
Jolene Lamb, LLCC Community Education culinary coordinator, wrote today’s Epicuriosity 101 column in the State Journal-Register, “Fall recipes bring the season home.”