Journals, newsprint, books where gastronomy students, faculty, and alumni are featured
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 […]
Friday, December 4 at 12PM, register here. Our final Pepin Lecture for the semester will feature a presentation by Guy Crosby and a cooking demonstration with Val Ryan. Cooking food is one of the activities that makes humanity unique. It’s not just about what tastes good: advances in cooking technology have been a constant part […]
The January 2015 issue of the Graduate Journal of Food Studies is now available. Students from Harvard University, the University of Gastronomic Sciences, and our own Boston University Gastronomy program collaborate on managing and editing the biyearly journal. This latest issue includes original research from alumni Chris Maggiolo (’14) and Gabriel Mitchel (’14). Maggiolo’s article […]
by Carlos C. Olaechea Perhaps one of the most popular courses offered in the Boston University Gastronomy program, especially for those interested in applying food studies to the communications fields, is Sheryl Julian’s Food Writing for Print Media offered every spring. Julian, who is the dining editor for the Boston Globe, guides students through every […]
“As a community of food-studies scholars, we show that food and drink can be valuable lenses through which interdisciplinary questions can fruitfully explored, while at the same time being mindful that in seeing through food we don’t continue to ignore the medium itself as a mere means to other ends. The specificity of food matters. […]