In spring 2022, the Gastronomy Program presented a three part event, Recipes for Accessibility, as part of the Boston University Diversity and Inclusion Learn More series and sponsored by BU D&I. The goal of this series was to highlight the culinary prowess and experiences of disabled chefs, while also sparking conversations and a deeper understanding of how […]
The Gastronomy community is invited to register for this symposium to be held on Saturday April 30, 1 pm to 6 pm. Registration is available for in person attendance or via zoom. Dr. Mary C. Beaudry (1950-2020) was an influential scholar, professor, and beloved fixture of Boston archaeology. This symposium brings together speakers and panelists […]
We look forward to welcoming a wonderful group of new students into our programs this spring. Enjoy getting to know a few of them here. Amanda Leavitt: I’ve loved food since the second my godmother propped me on a stool in the kitchen to learn about the art of the vinaigrette, so while earning my […]
MET ML 716, Sociology of Taste, with Dr. Connor Fitzmaurice, will be offered as a hybrid class in the spring 2022 semester. Taste has an undeniable personal immediacy: producing visceral feelings ranging from delight to disgust. As a result, in our everyday lives we tend to think about taste as purely a matter of individual […]
This course will examine the contemporary food system through a multi-disciplinary lens. Taught by Chef Michael Leviton, the course will allow students to put readings and ideas into culinary practice. By examining the often-competing concerns from other domains, including economic (both micro and macro—social), social welfare, social justice and social diversity, health and wellness, food […]