Summer 2019 Courses

2019 Summer Session 1 Gastronomy Classes (May 21 through June 28)

Students on a recent field trip to Haymarket for an exercise in food observation.

MET ML 641 – Anthropology of Food (Karen Metheny)

Mon./Wed. 5:30-9 pm, Summer 1 (May 22-June 26)

What can food tell us about human culture and social organization? 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. In this course we consider how the anthropology of food has developed as a subfield of cultural anthropology.

Read the course spotlight here.

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MET ML 673 – Survey of Food and Film (Potter Palmer)

Mon./Wed. 5:30-9 pm, Summer 1 (May 22-June 26)

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.


MET ML 714 – Urban Agriculture (Zachary Nowack)

Tues./Thurs. 5:30-9 pm, Summer 1 (May 21-June 27)

What do gardens in cities do for people? Urban agriculture is a catch-all term that covers community gardens, vegetable plots at prisons, didactically-minded gardens in schoolyards, gardens planted illegally on vacant lots, high-tech hydroponic companies, and farmers’ markets. Students will develop knowledge about how these different spaces differ across variables like legality, goals, and actors.

Check out the class site here.


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MET ML 651 – Fundamentals of Wine (Bill Nesto)

Tues./Thurs. 6-9 pm, Summer 1 (May 21-June 18)

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.


2019 Summer Session 2 Gastronomy Classes  (July 1 through August 9)

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MET ML 638 – Culture and Cuisine: New England (Netta Davis)

Tues./Thurs. 5:30-9 pm, Summer 2 (July 2-August 8)

How are the foodways of New England’s inhabitants, past and present, intertwined with the history and culture of this region? In this course, students have the opportunity to examine the cultural uses and meanings of foods and foodways in New England using historical, archaeological, oral, and material evidence.  


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MET ML 713 – Agricultural History (Gabriella Petrick)

Mon./Wed. 5:30-9 pm, Summer 2 (July 1-August 7)

This course surveys the history of American agriculture from the colonial era to the present. It examines how farmers understood markets, made crop choices, adopted new technologies, developed political identities, and sought government assistance. Emphasis is on the environmental, ideological, and institutional impact of farm modernization and industrialization.


Photo courtesy of Winestyr

MET ML 702 – Grapevine Varieties and their Varietal Wine (Bill Nesto) 

Tues./Thurs. 5:30-9 pm, Summer 2 (July 2-August 8)

This survey course provides advanced wine students with a thorough knowledge of the wine world’s principal grape vine varieties and their respective varietal wines. Students will learn about their history and their role in the market.

Prereq: a passing grade or higher in Level 2, or a grade of B- or higher in MET ML 652

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