Posts that highlight student research, including theses and graduation projects
Historical Analysis of Education About Native Pollinators for Farmers in Western North Carolina Written by: Athena Anderson Pollinators make the majority of our fruit and vegetable crops possible by facilitating reproduction in flowering plants. There are thousands of native pollinators in the U.S., but our agricultural system has become dependent upon the European honeybee (Apis […]
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 […]
This week we’re highlighting the work of Gastronomy student Richa Chitgopekar. Richa completed this recipe recreation project for the Cookbooks and History course taught by Dr. Karen Metheny here at Boston University’s Metropolitan College. A little about the author: Richa Chitgopekar is a food enthusiast with a keen taste for cuisines of different regions and communities. […]
We continue our series of posts from student’s in MET ML 619, The Science of Food and Cooking, with Professor Valerie Ryan, with this entry from gastronomy student Adrian Bresler. We owe a lot to scientists who cure diseases, increase crop yields and even fly us to the moon. But scientists do not always get […]
Today’s post, the second in our series from student’s in MET ML 619, The Science of Food and Cooking, with Professor Valerie Ryan, is submitted by gastronomy student Julian Plovnik. Last January, I accepted a job with a company whose focus centered around the delivery of authentic, homemade food to hungry customers across the country, […]