Posts that highlight student research, including theses and graduation projects
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 | photos by Katherine “KC” Hysmith and Rudolf Manabat As students in Dr. Ken Albala’s Survey of Food History class (ML 622), we were overjoyed that the Food and the City Conference brought him to Boston not only to deliver the conference keynote, but to allow us the opportunity to meet him […]
Please join us in congratulating our nine January graduates! A perusal of their masters projects reveals the breadth, depth, and diversity of our student interests — from studies of cuisine and identity to food and art to sophisticated, yet practical, resources for food-focused teaching and business endeavors. Lauren Bennett “Baking in God’s Kitchen: Confectionery Production from […]
One of our core classes, Survey of the History of Food, requires students to create a final project or paper for the end of the semester. But this fall, Professor Kyri Claflin took a different approach, encouraging students to design a food exhibit rather than a more traditional research paper. Hear from one of her […]
We know we’re a little bit late, but from all of us in the Gastronomy program, we want to wish congratulations and the best of luck to our September graduates! Anne Marie Goldberg Final project: “The Culinary Laboratory: Science & Technology in the Kitchen” Kristen Day Shelly Final project: “Recognition of Novel Colors in Fruit-Flavored […]