Course Spotlight: Sociology of Taste
Boston University Gastronomy Program
by Andrea Catania
10M ago
MET ML 716, Sociology of Taste, with Dr. Connor Fitzmaurice, will be offered as a 14-week online course for the Fall 2023 semester (Sept 5-Dec 18). Course Description: 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 preference. However, for sociologists, our tastes are not only socially meaningful, they are also socially determined, organized, and constructed. This course will introduce students to the variety of questions sociologists ..read more
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Student Work Wednesday- Featuring Kelly Fernandes
Boston University Gastronomy Program
by Andrea Catania
11M ago
This week we're highlighting the work of Gastronomy student Kelly Fernandes.  Kelly completed a project in which she created a summer program for the Food Waste course taught by Steven Finn here at Boston University's Metropolitan College. Here's Kelly's vision for the project: In one of my reflections, I spoke about creating a summer program that would be beneficial for low-income children. I decided to expand on that idea and used the blog post to showcase it.  I geared the content to show that SDGs can be achieved on smaller scales, starting with a small group within the ..read more
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Course Spotlight: Food & Museums
Boston University Gastronomy Program
by Andrea Catania
11M ago
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 to teach the public about food, history, cultural heritage, science, art, even contemporary issues such as sustainability. How do we best engage the public? How do we demonstrate the relevance of food as a historical subject? How can ..read more
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Spring 2023 Pépin Lecture Series in Food Studies & Gastronomy
Boston University Gastronomy Program
by Andrea Catania
1y ago
Spring 2023 lectures will be presented either in-person or via webinar format, no hybrid events this term. Registration is free and open to the public –  please follow the link for each program to register.    Ingredients for Revolution: A History of American Feminist Restaurants, Cafes, and Coffeehouses with Alex Ketchum Since 2018, Dr. Alex Ketchum has been the Faculty Lecturer of the Institute for Gender, Sexuality, and Feminist Studies of McGill University. She is the Director of the Just Feminist Tech and Scholarship Lab and the organizer of Disrupting Disruptions: T ..read more
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New Students for Spring 2023, part 2
Boston University Gastronomy Program
by brotger
1y ago
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. Karina English was born to immigrant parents from Panama and El Salvador, and it was these multicultural and multiracial roots that introduced her to many flavors at a young age. She developed a love for food while watching her parents cook meals that spanned across continents. She gained her basic cooking skills in high school while working in several restaurants. She continued honing her skills as she attended Culinary School in Vail, Colorado, under the ins ..read more
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Welcome New Students – Spring 2023
Boston University Gastronomy Program
by brotger
1y ago
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. Jadel Myra Biteng (She/They)- Jadel has always been surrounded by food and the love of food for as long as she can remember. Having been raised by her grandmother, who was a farmer and a cook, Jadel naturally grew up to become interested in the world of food herself. After working in numerous restaurants/bakeries, she saw firsthand how COVID affected the restaurant industry. Spending the better half of the pandemic making food for the community, packing, deliv ..read more
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Course Spotlight: Writing Cookbooks
Boston University Gastronomy Program
by Andrea Catania
1y ago
Jessica Carbone (she/her/hers) will be teaching MET ML 610, Writing Cookbooks, in the spring 2023 semester. Course Description: Cookbooks are artful, researched, evocative, and often personal texts that take a tremendous amount of craft and vision to execute. They are also products that sit at the unusual intersection of literature and commerce, informing but also soliciting the buy-in of a broad, varied readership. How are cookbooks crafted, and what considerations should be taken to make a cookbook as powerful and successful as possible? Here is a bit of Professor Carbone’s vision for the co ..read more
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Course Spotlight: Food & Art
Boston University Gastronomy Program
by Andrea Catania
1y ago
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 first vintage and the Jewish Passover Seder feast, to commemorate the people of Israel's journey in the desert. Food and Art is a course that explores the ingredients of food and eating "experiences'' and channels it through the five senses. In this c ..read more
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Course Spotlight: Food and Gender
Boston University Gastronomy Program
by brotger
1y ago
Dr. Megan Elias will be teaching MET ML 706, Food and Gender, in the spring 2023 semester. Here is a preview of her plans for the class: Dr. Megan Elias I am really excited to be teaching Food and Gender again after two years. It is my favorite class because every time I teach it I get to re-think some of our most basic assumptions about food and who we are. I see everything around me differently and students have told me that the same thing happens to them. We take an intersectional approach, so our conversations reach far into questions of identity and power. Students assign half of our rea ..read more
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Welcome new students for fall 2022, part 3
Boston University Gastronomy Program
by brotger
1y ago
We are welcoming a bumper crop of new Gastronomy and Food Studies students for the fall semester. Enjoy getting to know a few of them here. Hailey DeLorey (She/Her/Hers) has always known that her passion was food. Whether it was cooking, baking, trying new restaurants, or enjoying the company of others around food, she always found the kitchen to be her happy place. Starting out as a home chef and moving into catering in college set her up to attend George Mason University where she graduated in May 2022 with a BS in Community Health specializing in Nutrition. While attending GMU, Hailey was a ..read more
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