posts describing courses
This is the first in a two-part series on the fall 2012 course, Culture & Cuisine: Québec. by Brad Jones Sitting around the long supper table of Pastaga, Alex Cruz from the Societe Orignal suggested that “to end a sentence in a question mark is the ultimate sign of intelligence.” I must say that I […]
by Lara Zelman All Gastronomy students take the course Food and the Senses, a class that marries the humanities and scientific approaches to understanding the physical senses in relation to food experiences. Graduate student Lara Zelman questions and discusses the complex relationship between the senses, brain signals, and external influences on perceptions of food. The […]
by Lisa Philpotts I did not come to BU for the gastronomy program. In fact, I didn’t even know that it existed! Instead, I had relocated from North Carolina to accept a job as a librarian at Mugar. It was only after I had started working here that I learned about the program, and it was […]
If you’re still looking for a course to round out your fall schedule, a blended course to suit your lifestyle, or an opportunity to study with one of the world’s most well known and respected food studies scholars, you’ll find it all in U.S. Food History (ML 610 EL) taught by Dr. Warren Belasco, fall […]
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 […]