Category: Areas of Concentration

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Course Spotlight: Writing Cookbooks

in Academics, Courses, Faculty, Food Business, Food Communications, Gastronomy at BU, Gastronomy Students Association, Publications 0 comments

Jessica Carbone (she/her/hers) will be teaching MET ML 610, Writing Cookbooks, in the spring 2023 semester. Course Description: Cookbooks are artful, researched, evocative, and often personal texts that take a tremendous amount of craft and vision to execute. They are also products that sit at the unusual intersection of literature and commerce, informing but also […]

Tags: Boston, Boston University, BU, BU Gastronomy, cookbook, cookbooks, cookbooks and history, course spotlight, Courses, food, Food Studies, Food Writing, Gastronomy, Gastronomy at BU, MET, Metropolitan College

Course Spotlight: Food and Gender

in Academics, Courses, Faculty, Food Culture & History 0 comments

Dr. Megan Elias will be teaching MET ML 706, Food and Gender, in the spring 2023 semester. Here is a preview of her plans for the class: I am really excited to be teaching Food and Gender again after two years. It is my favorite class because every time I teach it I get to […]

Fall 2022 Pépin Lecture Series in Food Studies & Gastronomy

in Events, Food Culture & History, Gastronomy at BU, Lectures, Outside the Classroom 0 comments

Fall 2022 lectures will be presented both in-person and via webinar format. Registration is free and open to the public – please follow the link for each program to register. SEPTEMBER Food Instagram: Identity, Influence, and Negotiation with Emily Contois, KC Hysmith, and Zenia Kish Zoom Webinar: participants will be sent link one day […]

Tags: Anthropology of Food, Boston, Boston University, BU, BU Gastronomy, BU MET, food history, Food Studies, Gastronomy, Gastronomy at BU, lecture series, Lectures, MET, Metropolitan College, Pepin Lecture Series

Fall 2022 Course Spotlight: Indigenous Food Cultures and Communities

in Academics, Courses, Food Culture & History 0 comments

In Indigenous America, food is not extracted, it is gifted. The practice of hunting, fishing, planting, harvesting, preparing, preserving, and consuming are all done in relation to the land and all that live on it and within it. These relationships are central to cultural identity and the breakdown of traditional structures, institutions, and families through […]

Spring 2022 Pépin Lecture Series in Food Studies & Gastronomy

in Events, Food Culture & History, Gastronomy at BU, Lectures 0 comments

Spring 2022 lectures will be presented in webinar format. Registration is free and open to the public – please follow the link for each program to register. The Fruits of Empire Art, Food, and the Politics of Race in the Age of American Expansion Friday, February 11 at 12 pm EST Shana Klein Reisig, Assistant […]