This week we’re highlighting the work of Gastronomy student Kelly Fernandes. Kelly completed a project in which she created a summer program for the Food Waste course taught by Steven Finn here at Boston University’s Metropolitan College. Here’s Kelly’s vision for the project: In one of my reflections, I spoke about creating a summer program that would […]
For student profiles, specific student achievements, projects, awards, and activities.
This week we’re highlighting the work of Gastronomy student Nick Lucovich. Nick completed this project on food waste in the cruise ship sector for the Food Waste course taught by Steven Finn here at Boston University’s Metropolitan College. A little about the author: Born and raised in Pittsburgh, PA, Nick Lucovich has a passion for food deeply rooted beyond the […]
Got Food? Got History? Go Public. Food and Museums (ML623), Fall 2023 In Food and Museums (4 cr), we examine food-related displays and programming from museums, living history museums, and folklore/folklife programs, as well as culinary tourism offerings, “historical” food festivals, and food tours. Our goal is to compare different approaches that use food […]
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. […]
Spring 2023 lectures will be presented either in-person or via webinar format, no hybrid events this term. Registration is free and open to the public – please follow the link for each program to register. Ingredients for Revolution: A History of American Feminist Restaurants, Cafes, and Coffeehouses with Alex Ketchum Since 2018, Dr. Alex Ketchum […]