For student profiles, specific student achievements, projects, awards, and activities.
From recipe testing, to ethnography, to archives, to even appetizers, our 2026 Student Summer Symposium showcases the many ways our students think, create, and write about food. Feminine Fire: Stirring the Pot, Shaping the World By Ruthie Collins Once upon a time, someone, somewhere, decided a woman’s place was in the kitchen. Said it like […]
Check out the published work by one of our current graduate students, Sebastian Crissey. In this ethnographic study, Sebastian Crissey traces the history of cooperative food retail in Willimantic, Connecticut, examining how community-owned grocery models of the 1970s shaped local food culture and consumer identity. Drawing on oral history and archival research, the piece offers […]
The Gastronomy Department is proud to announce that Amy Phuong has been awarded this year’s Julia Child Student Writing Award. This award is given to matriculating MA students in Gastronomy and honors their outstanding academic work. Below is a Q&A with Amy on her award-winning work that uses food mapping– a technique that allows researchers […]
This week we’re highlighting the work of Gastronomy student Francesca Furey who recreated a historical recipe as a part of Dr. Karen Metheny’s Cookbooks and History class this past semester. Recreating Halibut Chowder from 1923 Forget deviled eggs, charcuterie boards, and savory dips this holiday season. Could soup be the star of a social hour? […]
MET ML565, Food Marketing will be taught by our newest part-time faculty member Robin Cohen in Spring 2025. The class will meet on Mondays from 6 to 8:45 PM. Food Marketing applies the fundamental concepts of marketing and brand management to the food industry, with a particular focus on the New England culinary scene. The […]