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MET ML565, Food Marketing will be taught by our newest part-time faculty member Robin Cohen in Spring 2025. The class will meet on Mondays from 6 to 8:45 PM. Food Marketing applies the fundamental concepts of marketing and brand management to the food industry, with a particular focus on the New England culinary scene. The […]
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 […]
“Those in closest proximity to structural ‘power’ shape our food, body, and health beliefs.” – Patrilie Hernandez, Founder of Embody Lib. Fat studies meets food studies in a recently revised course. MET ML613 – Debating Diet, will be taught online in Spring 2025 by Catie Duckworth. Course Description: “Diet” hails from the Greek word “diaita” […]
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 […]
Today, we are highlighting more work from students in Steven Finn’s course: MET ML626 – Food Waste: Scope, Scale, and Signals for Sustainable Change. This is another post from Megan Perlman. Traditional notions of gastronomy may conjure up a vision of white-toqued students making milles-feuilles, a critic with a notepad at a fancy restaurant, […]