The Boston University Gastronomy Program is thrilled to congratulate our largest group of graduates yet. After completing core course work in theory and methodology, history, food and the senses, and anthropology, as well as self-selected electives, these students now go forth, armed with a unique interdisciplinary speciality in food. We sincerely congratulate the following graduates: Katie […]
by Emily Contois Charles Shelton’s love of the sensory experience of food (a.k.a. eating delicious food) grew over time into a gastronomic intellectual curiosity. “Food embodies values,” he says. “By studying food, we can experience the diversity of how people have engaged with food over time.” After attending Ithaca College, Charles’ intellectual food yearnings were […]
The fall 2012 semester will bring not only New England’s breathtaking fall foliage, but also a new course, Culture & Cuisine: Québec (ML 639 EL) taught by Rachel Black, PhD. In this course, students will: Study the history of the Canadian province of Québec from a culinary perspective Investigate the native foodways of Québec Explore […]
by Danielle Ceribo and Lucia Austria It’s a given that incoming gastronomy students have a passion for food, but how do students about to finish the program take their experiences and change their food passion into a food movement? Students who finish the program with a thesis paper write about something close to their heart, […]
by Emily Contois Sandwiched between the re-launch of the BU Gastronomy Garden Club and the 2012 Boston Marathon was the Language of Food Conference, April 13-14 at Cornell University. Directed by Diana Garvin and co-sponsored by more than a dozen university departments and local food purveyors, the conference employed a variety of perspectives to explore […]