Under the direction of the all-student board, the Gastronomy Student Association (GSA) hosts events and fosters community spirit for students. While founded within the Master of Arts in Gastronomy and Food Studies Certificate programs, the GSA welcomes all students who are interested in the field of Food Studies. We host a variety of social and academic events, such as movie nights, potlucks, and themed discussions. This organization’s objective is to foster a supportive space in which students can more thoughtfully reflect and examine topics related to Food Studies outside of the classroom.
MISSION STATEMENT
Our mission is to offer resources for students that are interested in Food Studies to achieve their academic goals, connect with one another, and provide resources related to the field.
LAND ACKNOWLEDGEMENT STATEMENT
We acknowledge that we have created this organization on stolen land belonging to the Massachusetts tribe.
SAFE SPACE STATEMENT
This organization aims to be a safe space for all of its members. We do not condone any form of harassment, especially along the lines of gender, sexuality, race, class, religion, ability, etc. With that being said, if any student feels unsafe or uncomfortable with any actions that occur within the organization, they should reach out to a member of the gastronomy leadership to address the situation.
FOOD JUSTICE STATEMENT
We work to actively support food systems that prioritize, uplift, and empower marginalized communities along lines of race, class, gender, sexuality, and ability. We commit to challenging racist, white supremacist rhetoric in all food systems and studies. We work to constantly reflect and challenge the ways in which we contribute to racist food systems.
2022-2023 EXECUTIVE BOARD
Co-Chair Isabel Marie Barbosa is a part-time student living in Brooklyn, New York. Their academic interests lie at the intersection of philosophy, food, art, and queerness. In their work with the GSA, they hope to cultivate a collaborative space for students to build community and explore their respective interests.
Co-Chair Christine Barta is a second semester Gastronomy student living in Madison, Wisconsin and working as an orchardist for The Cider Farm in Mineral Point, WI. Her interests are mainly in fruit and vegetable production, individual food identity, and food writing.
Surabhi Supekar is a part-time Gastronomy student. Though new to food academia, Surabhi has always believed in food’s vital role in identity creation and its significance in different cultures. She is interested in learning what food means to people and their personal connections and exploring the stories behind those connections. As part of the GSA, she hopes to connect with other Gastronauts and help the GSA’s mission of providing a space for students to connect and share resources and food!
Edith Dimas is an upcoming food historian who believes food can tell you a lot about one’s culture. Currently a grad student in Boston’s University Gastronomy program, Edith hopes to graduate in the Spring of 2024 with a focus on history and culture. Edith’s drive to learn about food comes from her passion for learning about her culture’s history. Raised by Mexican immigrant parents in Chicago, Edith learned to love food from watching and cooking with her mother and aunts during family events.
Andrea Catania is a second semester Gastronomy student currently living in the Boston area. She works as a Graduate Assistant for the Gastronomy program focusing on programming and events. Additionally, she is an intern for Sustainability in BU Dining Services and a fellow with the Menus of Change Research Collaborative. She is interested in food policy and food systems reform.
Adam Engstrom is a second semester student who only recently discovered the field of gastronomy studies but feels that it dovetails perfectly into the passion he inherited from his grandmother, his previous master’s degrees in social and cultural psychology and information studies, and his professional work as a user experience researcher and designer. He dreams about traveling the world and immersing himself in the foods and culinary traditions of other cultures like Rick Steves or Michael Pollan. Outside the kitchen, he seeks out novel cultural culinary experiences, reads about the history of foods and foodways, collecting more cookbooks and recipes than he could realistically get through in a lifetime, and researching his family’s culinary history.
Ploy Khunisorn is passionate about food, education, entrepreneurship, equity, and sustainability. Currently a part-time graduate student in the Gastronomy program, she hopes to deepen and explore the holistic approach of understanding fundamental food issues and hope to find a new research technique for practical implementation. She believes that we can transform the local food economy through diverse local food businesses.
