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. […]
Carmel Beer and Michal Evyatar will be co-teaching MET ML 672 Food and Art for the Spring 2023 semester. Course Description: Many rituals in diverse parts of the globe were created to gather people around food and eating. For example, the “Sagra” in Italy to celebrate the local seasonal yield, the Bougoule festival that celebrates […]
The Gastronomy program is thrilled to have Alicia Kennedy teaching MET ML 692 E1, Culinary Tourism for the Spring 2023 term. This new 4-credit course is in hybrid format, combining online content with a week of in-person excursions and activities in Puerto Rico during BU’s spring break (March 5-11, 2023). Course Description: ‘Culinary Tourism’, sometimes called ‘Food […]