{"id":9001,"date":"2019-04-01T12:00:54","date_gmt":"2019-04-01T16:00:54","guid":{"rendered":"https:\/\/sites.bu.edu\/gastronomyblog\/?p=9001"},"modified":"2019-04-01T12:00:54","modified_gmt":"2019-04-01T16:00:54","slug":"salt-fat-acid-heat-added-to-bu-gastronomy-core-courses","status":"publish","type":"post","link":"https:\/\/sites.bu.edu\/gastronomyblog\/2019\/04\/01\/salt-fat-acid-heat-added-to-bu-gastronomy-core-courses\/","title":{"rendered":"Salt, Fat, Acid, Heat added to BU Gastronomy Core Courses"},"content":{"rendered":"

The Gastronomy Program has made exciting changes to the requirements for its MLA degree in Gastronomy.\u00a0 Of the 40 credits required to graduate with the Master\u2019s of Liberal Arts degree, 16 have always been set aside as required classes. Whereas previously Gastronomy students were forced to take 4 specific courses to graduate (Introduction to Gastronomy, Food and the Senses, Food History, and Anthropology of Food), now students will have more flexibility in their requirements.<\/p>\n

\u201cStudents will be asked to complete one course each that satisfies the criteria of Salt, Fat, Acid, and Heat<\/em><\/strong>,\u201d explained Gastronomy Program Director, Dr. Megan Elias.\u00a0 Similar to the new BU HUB requirements for undergraduates, this new structure ensures students enroll in a broad range of classes, but that they select individual courses according to their personal goals. \u00a0\u201cThese new requirements really get at the heart of a Liberal Arts course of study,\u201d Elias said, \u201cand place the Gastronomy program as a whole at the center of a new trend in the American foodscape.\u201d<\/p>\n

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Image courtesy of NPR<\/figcaption><\/figure>\n

Students looking to graduate soon may be wondering which courses satisfy each category.\u00a0 \u201cFiguring out which courses counted as which category was part of the fun of building this new system,\u201d said Gastronomy Program Manager Barbara Rotger.\u00a0 \u201cThe course Food and Gender<\/em> fits in the category of Acid<\/strong>, because learning about the role of the patriarchy in the food system will leave a sour taste in anyone\u2019s mouth.\u201d<\/p>\n

To complete the Fat<\/strong> requirement, students can choose between our Saturday Baking Culinary Lab (plenty of butter there) or Debating Diet. Fun Gastronomy fact: the original proposed title for the Debating Diet course was \u201cThe Big Fat Fat Controversy.\u201d<\/p>\n

Courses which satisfy the Salt<\/strong> requirement all encourage students to engage directly with the mineral, including Science of Food and Cooking, with a full unit on NaCl, and the Wild and Foraged class, wherein students boil seawater for hours to harvest their own salt.\u00a0 Rumor has it Mark Kurlansky will even join the BU Faculty to teach a Salt class in 2020.<\/p>\n

\u201cAll summer courses will satisfy the Heat<\/strong> requirement, naturally\u201d explained Dr. Elias, \u201cas will all courses that take place in a kitchen. You know what they say, if you can\u2019t stand the Heat, you won\u2019t graduate with an MLA.\u201d<\/p>\n

April Fool’s from your friends at BU Gastronomy!!<\/em><\/strong><\/p>\n","protected":false},"excerpt":{"rendered":"

The Gastronomy Program has made exciting changes to the requirements for its MLA degree in Gastronomy.\u00a0 Of the 40 credits required to graduate with the Master\u2019s of Liberal Arts degree, 16 have always been set aside as required classes. Whereas previously Gastronomy students were forced to take 4 specific courses to graduate (Introduction to Gastronomy, […]<\/p>\n","protected":false},"author":14539,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[10,18],"tags":[],"_links":{"self":[{"href":"https:\/\/sites.bu.edu\/gastronomyblog\/wp-json\/wp\/v2\/posts\/9001"}],"collection":[{"href":"https:\/\/sites.bu.edu\/gastronomyblog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/sites.bu.edu\/gastronomyblog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/sites.bu.edu\/gastronomyblog\/wp-json\/wp\/v2\/users\/14539"}],"replies":[{"embeddable":true,"href":"https:\/\/sites.bu.edu\/gastronomyblog\/wp-json\/wp\/v2\/comments?post=9001"}],"version-history":[{"count":2,"href":"https:\/\/sites.bu.edu\/gastronomyblog\/wp-json\/wp\/v2\/posts\/9001\/revisions"}],"predecessor-version":[{"id":9004,"href":"https:\/\/sites.bu.edu\/gastronomyblog\/wp-json\/wp\/v2\/posts\/9001\/revisions\/9004"}],"wp:attachment":[{"href":"https:\/\/sites.bu.edu\/gastronomyblog\/wp-json\/wp\/v2\/media?parent=9001"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/sites.bu.edu\/gastronomyblog\/wp-json\/wp\/v2\/categories?post=9001"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/sites.bu.edu\/gastronomyblog\/wp-json\/wp\/v2\/tags?post=9001"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}