Tag: MET

Fall 2022 Pépin Lecture Series in Food Studies & Gastronomy

Fall 2022 lectures will be presented both in-person and via webinar format. Registration is free and open to the public –  please follow the link for each program to register.    SEPTEMBER Food Instagram: Identity, Influence, and Negotiation with Emily Contois, KC Hysmith, and Zenia Kish Zoom Webinar: participants will be sent link one day […]

Course Spotlights: Food & Art, Gender & Food

Read on for a sneak peek into some of the Gastronomy classes we will be offering this Spring. Registration information can be found here. Food and Art Laura Ziman will teach Food and Art during the Spring 2018 semester and has prepared this Course Spotlight. Looking at the earliest images, tableware and sculpture of food from […]

Summer Course Spotlight: The Science of Food and Cooking

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 […]

After Graduation: Starting a Wine Business

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 […]

Cooking with Chef Jacques Pépin

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 […]