Today, we are highlighting work from students in Steven Finn's course: MET ML626 - Food Waste: Scope, Scale, and Signals for Sustainable Change. This post comes from Emily Shawn.  But I don't contribute to the global food waste problem, right? I'm not the one throwing away my meals and clogging up landfills. Am I? Household waste matters, and way more than I thought. I'm sure I'm not alone in thinking that I'm just not that wasteful. I usually finish my leftovers. I do my best to get through the finicky salad mix before it wilts. I compost, for good ..read more

Today, we are highlighting work from students in Steven Finn's course: MET ML626 - Food Waste: Scope, Scale, and Signals for Sustainable Change. This post comes from Megan Perlman.  Photo: Beetles in the Bush   Enter: micro-livestock. The United Nations’ Food and Agriculture Organization’s groundbreaking 2013 paper, Edible Insects: Future Prospects for Food and Feed Security suggests that entomophagy can help food security and the planet. In fact, simply diversifying our protein sources to include insects can aid in the achievement of many of the UN’s 17 Sustainable Development Goals ..read more

Today, we are highlighting work from students in Steven Finn's course: MET ML626 - Food Waste: Scope, Scale, and Signals for Sustainable Change. This post comes from Sarah Thompson.  If you are in Massachusetts, chances are, sipping on Madhrasi Chai, snacking on GRIA nuts, or dining at Clover Food Lab, you have enjoyed the fruits of labor of those in the Dorchester-based culinary incubator, Commonwealth Kitchen. In our Global Food Waste class (MET ML 626), we had the pleasure of hearing Kevin Doherty speak on his innovative work as Director of Culinary Operations at Commonwealth Kitchen ..read more

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

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

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

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

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

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

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