News and Events
Check here for details on recent and upcoming Gastronomy-related events. Got a tip on an event you’d like to share? Fill out a News Form here.
Bringing Food History to Nutrition
by Kelly Toups As an eager, young registered dietitian, I quickly realized I’d rather spend my time talking about the “food” aspect of nutrition than insulin and tube feedings. The BU Gastronomy program, which focused on issues of culture, policy, food systems, and cuisine, was exactly the kind of education I... More
Course Spotlight: Cultural Entrepreneurship
This post is the first in a series highlighting the ways students utilize Boston University's many resources to cater the Gastronomy program to their own interests and needs. by Carlos Olaechea I’m sure many if not all Gastronomy students have run into a situation in which you are discussing your degree program... More
New Instructor: Corby Kummer
The Gastronomy program is pleased to welcome our newest instructor, Corby Kummer. Heralded by the San Francisco Examiner as “the dean among food writers in America,” Kummer is a welcome addition to our program. He is Senior editor at The Atlantic, where he has worked for over three decades, as well as the restaurant... More
More New Students for Spring 2016
The MLA in Gastronomy and Food Studies Certificate programs are happy to welcome a new cohort of student for the Spring 2016 Semester. Here is your chance to get to know a few of them: Christian Kapeller was born in the region of Carinthia, which lies in the south of Austria, More
The Meaning of Mise-en-Place
by Claudia Catalano One of the first lessons students learn in culinary school is the meaning of mise-en-place. French for "put in place", it means that ingredients are prepped, tools are gathered, and everything is organized before cooking begins. It's a grounding philosophy that keeps your head clear and your body... More
New Students for the New Year
The MLA in Gastronomy and Food Studies Certificate programs are happy to welcome a new cohort of student for the Spring 2016 Semester. Here is your chance to get to know a few of them: Frank Carrieri is not your stereotypical New Yorker. He smiles at passersby, properly articulates the letter... More
Darra Goldstein Brings Classic Nordic Cooking to Life with Fire + Ice
By Amanda Balagur Although she’s best known as the Founding Editor of Gastronomica and Professor of Russian at Williams College, Darra Goldstein has a long-standing history with Scandinavian cooking. She first ventured to that part of the world in 1972, when she flew to Finland and took a weekend bus from... More
How to Be an Academic Food Writer
By Anna Nguyen I am a failed food writer. For many, many years, I have tried to write publishable food narratives, but with no real success. And yet, oddly enough, I read quite obsessively. Though not all of my reading materials revolve around food or food culture, many of my favorite... More
Inspiration from a World Apart
By Elizabeth Nieves Sitting on the plane of my first international flight, I tried to imagine the landscape that would greet me when I arrived and the new faces I would see, knowing that the next ten days would undoubtedly impact my life. The small group I was traveling with was... More
Turning an Avocation into an Education
By Ilana Hardesty As a new member of the Gastronomy program, I’d qualify myself as an “older” student; I’m taking my first class in about 32 years. My first semester is winding down and I’m reflecting on my choice to go back to school and pursue a Certificate in Food Studies... More