Gastronomy Summer Courses
Registration for summer term classes begins on Thursday, February 23. Take a look at the offerings from the Gastronomy department.
Summer Term 1 Gastronomy Classes
MET ML 641 Anthropology of Food – with Dr. Karen Metheny
Summer 1 (May 24-June 28), Mondays and Wednesdays, 5:30 to 9 PM
What can food tell us about human culture and social or
ganization? Food offers us many opportunities to explore the ways in which humans go about their daily lives from breaking bread at the family table to haggling over the price of meat at the market to worrying about having enough to eat. Food can also tell us about larger social organizations and global interconnections through products like Spam that are traded around the globe and the ways in which a fruit like the tomato transformed the culinary culture of European nations. In this course we consider how the anthropology of food has developed as a subfield of cultural anthropology. We also look at the various methodologies and theoretical frameworks used by anthropologists
MET ML 673 Food and Film – with Dr. Potter Palmer
Summer 1 (May 23-June 29), Tuesdays and Thursdays, 5:30 to 9 PM
We can all take pleasure in eating good food, but what about watching other people eat or cook food? This course surveys the history of food in film. It pays particular attention to how food and foodways are depicted as expressions of culture, politics, and group or personal identity. We will watch a significant number of films, both fiction and non-fiction, classic and modern. A good portion of class time will also be given to discussing the readings in combination with hands-on, in-depth analysis of the films themselves. 4 cr. Tuition: $3320
MET ML 650 – The Foundation of Beer and Spirits – with Sandy Block
Summer 1 (May 25-June 29), Thursdays, 5:30 to 9 PM
Explores t
he great variety of beer styles and spirit categories currently available and the role each plays in our culture. Surveys significant developments in the historical evolution, production, distribution, consumption, and cultural usage of these alcohol
beverages in the United States. Includes tastings of beer and spirits to demonstrate examples of the most important categories and classifications. 2 cr. Tuition: $1660; lab fee: $200; total charge: $1860
MET ML 651 Fundamentals of Wine – with William Nesto
Summer 1 (Ten week course: June 5-August 7), Mondays, 6 to 9 PM
Suitable for students without previous knowledge of wine, this introductory survey explores the world of wine through lectures, tastings, and assigned readings. By the end of the course, students will be able to exhibit fundamental knowledge of the principal categories of wine, including major grape varieties, wine styles, and regions; correctly taste and classify wine attributes; understand general principles of food and wine pairing; and comprehend the process of grape growing and winemaking. 2 cr. Tuition: $1660; lab fee: $200; total charge: $1860
MET ML 699 Laboratory in the Culinary Arts: Baking – with Janine Sciarappa
Summer 1 (May 23 – June 28), Tuesdays and Wednesdays, 5:30 to 9:30 PM
Exposes students to a craft-based understanding of the culinary arts from which to better understand how food and cuisine fit into the liberal arts and other disciplines and cultures. Integrates personal experience and theory through discipline by training students in classic and modern techniques and theories of food production, through pastry and baking methods and working efficiently, effectively, and safely. Also introduces students to baking techniques from various cultures and cuisines from around the world. 4 cr. Tuition: $3320; lab fee: $1500; total charge: $4820
Summer Term 2 Gastronomy Classes
MET ML 698 Laboratory in the Culinary Arts: Cooking – with Christine Merlo
Summer 2 (July 5 – August 9), Tuesdays and Wednesdays, 5:30 to 9:30 PM
Exposes students to a craft-based understanding of the culinary arts from which to better understand how food and cuisine fit into the liberal arts and other disciplines and cultures. Integrates personal experience and theory through discipline by training students in classic and modern techniques and theories of food production, through cooking and working efficiently, effectively, and safely. Also introduces students to foods of various cultures and cuisines from around the world. Students are expected to provide their own chef’s coat and knives. 4 cr. Tuition: $3320; lab fee: $1500; total charge: $4820
MET ML 704 Special Topic: Survey of Italian Wine – With Bill Nesto
Summer 2 (July 6 – August 10), Thursdays, 5:30 to 9 PM
Topic for summer 2017: Survey of Italian Wine. Provides students with a thorough knowledge of Italian wine. By the end of the course, students will know the history, cultural context, and styles of wine made throughout Italy and will understand issues within the Italian wine industry and the market performance of Italian wines in Italy and in other countries. Regular class tastings illustrate examples of wine types. 2 cr. Tuition: $1660; lab fee: $200; total charge: $1860
MET ML 719 Food Values: Local to Global Food Policy, Practice, and Performance – with Ellen Messer
Summer 2 (July 3-August 9), Mondays and Wednesdays, 5:30 – 9 pm
Reviews various competing and sometimes conflicting frameworks for assessing what are “good” foods. Examines what global, national, state, and local food policies can do to promote the production and consumption of these foods. Teaches how to conceptualize, measure, and assess varying ecological, economic, nutritional, health, cultural, political, and justice claims. Analyzes pathways connecting production and consumption of particular foodstuffs in the U.S. and the world. Emphasizes comparative food systems and food value chains, and the respective institutional roles of science and technology, policy, and advocacy in shaping food supply and demand. 4 cr. Tuition: $3320
MET ML UA 510 Special Topics in Urban Affairs – with Walter Carroll
Summer 2 (July 6 – August 10), Tuesdays and Thursdays, 6 to 9:30 pm
Topic for summer 2017: Feeding the City: Urban Food. Examines historical and contemporary issues involved in providing food to cities and metropolitan areas. Tracing the routes that food takes into the city and the major sources of food, the course looks closely at the accessibility of food, especially in poorer urban neighborhoods. Among topics covered are obesogenic neighborhoods, food deserts, gentrification and foodie culture, public school food and nutrition, attempts to minimize food waste, and immigrants and ethnic foods in the city. The course also considers recent attempts at food production in cities, including urban agriculture, vertical farming, and craft production of food products. After closely looking at the history and current status of food programs, the course concludes with a consideration of urban food policies. 4 cr. Tuition: $2640