This is the second post in a series highlighting the ways students utilize Boston University’s many resources to cater the Gastronomy program to fit their own unique interests and needs. Read the first post here. by Debra Zides As a Gastronomy student who has grown up in a world very far from the foodies, I continually […]
The Gastronomy program is pleased to welcome our newest instructor, Corby Kummer. Heralded by the San Francisco Examiner as “the dean among food writers in America,” Kummer is a welcome addition to our program. He is Senior editor at The Atlantic, where he has worked for over three decades, as well as the restaurant critic at Boston Magazine. […]
Food science meets culinary arts in the MLA in Gastronomy program’s Science of Food and Cooking course. In this Summer I course, basic food science is explored in the context of traditional and modern cooking techniques. Students will discover the science behind cooking everyday foods, explore molecular gastronomy, and learn how to use sensory evaluation […]
by Kim Simone Alumna Kim Simone (May ’14) shares her post-degree career path and founding her company, Vinitas Wineworks. One of the questions I heard frequently from people while I was attending the Gastronomy program was “What are you going to do with your degree?” It’s not exactly a traditional program with built-in job training […]
by Claudia Catalano Student Claudia Catalano recounts her experience cooking with Chef Jacques Pépin, one of the founders of the Gastronomy Program at BU and a celebrated chef in his own right. It’s 7 pm on a Wednesday night. Eighty ticket-holding foodies sit attentively while gulping down sparkling rosé. I’m standing underneath a kitchen demonstration […]