First, a butternut squash soup with apple cider and a bacon crumble… Next, roast bobwhite quail with cornbread stuffing that’s paired with a medallion of venison, cranberry compote, and a Madeira wine sauce… "I’m about to try venison for the first time," says Greg Farrell, diving into the second course. He takes a bite and instantly nods his head in approval. "Oh, it’s good. Yeah."… But Farrell is in the Rutgers Neilson Dining Hall on Douglass Campus. He’s one of 60 students enrolled in the freshman course "Rutgers 250: A Taste of Culinary History."… The course, designed by William Hallman, chair of the Rutgers Department of Human Ecology, and ecology professors Cara Cuite and Mary Nucci, is part of the lead up to Rutgers’ 250th anniversary celebration that kicks off Tuesday… The best part Hallman says, was how often his lectures contained discussions of the impact both Rutgers and New Jersey have had on food evolution – from Rutgers’ role in developing tomatoes for the Campbell’s Soup Company in the 1930s, to Vineland, New Jersey being the birthplace of Welch’s Grape Juice.
/ / / Tasting History: Rutgers Celebrates 250 Years With Journey Through New Jersey Food