MET ML 692, Culinary Tourism will be taught this Spring 2025 on Thursdays from 6:00-7:30 p.m. by José López Ganem, with a travel component to New México (United States) during the BU Spring Break ‘25. Among the higher echelons of the Food Studies canon, Lucy Long’s Culinary Tourism provides a time-proofed definition of this activity […]
METML 649 A1, Fundamentals of Wine will be taught this spring by Ara Sarkissian, CWE and will meet on Mondays from 6 to 8:45pm For students without previous knowledge of wine, this introductory survey explores the world of wine through discussions, tastings, food and wine pairing, assigned readings, and student presentations. By the end of […]
MET ML615, Reading and Writing the Food Memoir will be taught this spring by Dr. Megan Elias and will meet Wednesdays from 6 to 8:45 PM What is your food story? If we are what we eat, what foods made you who you are? Was it fruit from a country you no longer live in […]
MET ML 638, Culture and Cuisine: New England will be taught this Spring 2025 on Wednesday from 6:00-8:45 p.m. by Dr. Karen Metheny Course Description: 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 will have the opportunity to examine […]
We are thrilled to add our revamped course, “Cook Like a Pro” to our curriculum next semester: The hands-on, pared-down version of our culinary certificate program, designed for beginners and aspiring cooks alike. In this class you’ll be guided through the fundamentals of meal preparation, ingredient selection, and proper seasoning. You’ll learn how to master […]