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 […]
A course centered entirely around cheese? You aren’t dreaming, it’s real! Taught by Kimi Ceridon, Instructor for the Artisan Cheese Program at Boston University and owner of Live Love Cheese, this class provides an in-depth exploration of the styles and production of cheeses from local to far-reaching regions worldwide. The class is a blend of […]
We recently caught up with Lucy Almirudis (@lucialmirudis), a graduate of Boston University’s Certificate Program in Wine Studies and a member of the 2022 “Urban Grape Wine Studies Award for Students of Color” cohort. Learn more about her story below. I was born and raised in Sonora, Mexico where I studied architecture and worked as […]
This week we’re highlighting the work of Gastronomy graduate, Emily Shawn. Last spring, Emily completed a project about food innovation at Fenway Park for the Food Waste course taught by Steve Finn here at Boston University’s Metropolitan College. Exploring Food Innovation and Food Waste Reduction at Fenway Park Swing, battah, swing! The sounds of Fenway […]