The sugar industry would have you believe that there is no solid, specific link between sugar consumption and weight gain. But award-winning health and science journalist Gary Taubes, who recently delivered a lecture on the subject as part of MET Food & Wine’s Pépin Lecture Series, writes in the New York Times that many industry […]
Metropolitan College Programs Food & Wine instructor Chris Fischer is a champion of “Farm-to-table” dining, which prioritizes organic foodstuffs and sustainability. Chris also serves as chef at the Covington restaurant located in Martha’s Vineyard where he puts his philosophy of “Farm-to-table” to practice with the help of his own family farm. Read the full article here.
Bill Nesto an instructor at the Programs in Food & Wine explores the history of Italy’s Chianti region, as well as its signature wine in his recently penned book, Classico: The Search for Tuscany’s Noblest Wine—which the Boston Globe says “provides a jumping-off point toward discovering bottles [of Chianti] available here on shop shelves.” Read the […]
MET Gastronomy instructors and anthropologists Mary Beaudry and Karen Metheny edited “Archaeology of Food: An Encyclopedia,” the first reference work devoted to the study of food and foodways through archaeology, which is now being lauded for its ability to help students “understand the complexity of what may first appear to be a simple subject—the food […]
William Nesto—one of only 312 certified Masters of Wine in the world and a senior lecturer in MET’s Food & Wine program—has co-authored a new book with his wife, Frances Di Savino. Their book, “Chianti Classico: The Search for Tuscany’s Noblest Wine,” published by University of California Press, celebrates the history of the modern wine appellation […]
Julia Child, iconic chef, author, and television personality, who co-founded the Metropolitan College programs in both Culinary Arts and Gastronomy, inspired countless epicures to try their hand at French-style cooking. In the Boston Globe, famed Boston chef and restaurateur Gordon Hamersley(CGS’71, SED’74) recalls being recruited by Child (Hon.’76) to teach a class of BU students […]
by Lucy Valena From my first semester in the gastronomy program, I’d pretty much decided I would write a thesis. As a project-oriented person hoping to do independent academic writing in the future, it seemed like a good challenge that would help me prepare for the next step in my career. Additionally, I was feeling […]
by Ariel Knoebel I stared down at the entangled green tendrils in the dirt, thinking to myself “What is tatsoi, anyway?” I was embarrassed to ask. Everyone else seemed to know exactly what they were doing as they crouched between the rows of bushy greens, chatting while weeding with expert hands until perfectly straight rows […]
by Debra Zides As a Gastronomy student who has grown up in a world very far from the foodies, I continually get asked the question, “Deb, what do you do with a Gastronomy degree?” During my time here at Boston University, I have developed two speeches that answer the question. My first answer ties back […]
by Sonia Dovedy I suppose I consider myself a flexitarian. Vegetarian most hours of the day, but always willing to expose my tastebuds to something other than what I know. That is, if it feels right. Growing up in an Indian household, I was exposed to the smell of fresh mustard seeds toasting in the […]