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MET MG 523: Marketing Research
Undergraduate Prerequisites: MET MG305 & MET MA213
Discusses marketing management situations as a basis for examining various marketing research techniques. Uses methods of social and behavioral science in gathering, analyzing, and interpreting facts necessary for making decisions. Applications in professional practice.
MET MG 530: Business Strategy
Policy problems of business organizations. Integrates the areas of marketing, finance, accounting, economics, and personnel into a managerial concept of business decision making.
MET MG 541: The Innovation Process: Developing New Products and Services
Addresses the specifics of new product and service development and factors such as market research and partnering that add value and bring innovation to commercial reality.
MET MG 545: Introduction to American Management, Culture, and Institutions
This course is intended primarily for international students to introduce them to American institutions -- business, educational, and political in particular -- within the context of American history, popular culture, and society. Students will learn about the unique features of American management and enterprise. The Boston metropolitan area will play an important role in appreciating the overall historical and cultural context, as will contemporary issues, scholarship, and unfolding events in illustrating distinctive features of American life and commerce.
MET MG 548: Electronic Commerce and Web Design II
Undergraduate Prerequisites: MET MG448
The second course in a two course sequence. This course combines: (1) The advanced aspects of Web design through the enhanced use of application software such as fireworks and flash for Dreamweaver to construct a commercial Web site with (2) an in-depth understanding of marketing, supporting services, systems, security and business strategy issues facing commercial enterprises.
MET MG 550: International Business Law and Regulation
This course examines the international business, legal and regulatory environment. Topics include international legal comparisons, the international sale of goods, imports, and exports, technology transfer, intellectual property protection and forms, and regulations of foreign direct investment.
MET MG 560: Web Technology and Languages
MET MG 570: Business Law
Explores the major areas of law as they relate to the business environment. The areas studied include personal injury law, contracts, the Uniform Commercial Code, partnership law, corporate law, transactions, and property law. This course provides a broad background on the legal issues that influence daily business operations.
MET ML 589: Nature's Past: Histories of Environment and Society
The purpose of this seminar is to examine the ways that historians understand and describe the interactions between humans and their physical world, an interaction that expresses itself in terms of landscapes of vegetation, population, disease, built settings of cities, and cooking as an act of environmental knowledge. Environmental history has its methods defined by the parameters of science and the natural world --flora, fauna, topography, seasons--as well as human elements of technology, demography, and social organization. Cooking and cuisine is at the apex of these interactions. This course will examine the work of key historians in the emerging field of environmental history and the role of food/cooking in that human/nature interaction.
MET ML 610: Special Topics in Gastronomy
ML610 is the designation for "Special Topics in Gastronomy". The subject matter for ML610 courses changes from semester to semester, and more than one ML610 can be offered in a given semester. Course descriptions for all ML610 sections are listed below. For more information, please contact the department Graduate Student Advisor.
Fall 2016 -- Special Topic: "Ethical Eating and the Food Movement"
This course will consider the industrialization of agriculture and the emergence of global food supply chains, and the corresponding efforts to find alternatives, such as sustainable and ethical food consumption, "slow food", "locavores", veganism, "meatless Monday", organic agriculture, community-supported agriculture and many more. Utilizing ethnographies, documentary films, short videos and photographs, the class will explore how issues such as environmental sustainability, globalization, health and social justice are embedded in new food movements, and we will ask if and how ethical eating has become primarily an elite social practice.
Spring 2017 -- ML 610 D1 Special Topic: "Food, Globalizations, and Changing Identities"
If we are what we eat, how do we define our identities in a world increasingly interconnected through globalization? How are identities shifting in the context of both the local and the global? In this course, we will explore the impacts of globalization on foodways and identities using examples from the Middle East, Europe, Southeast Asia, and North America, and investigate the interrelationship between food and changing identities in the context of nationalism, ethnicity, class, gender, and other social categories.
MET ML 611: Archaeology of Food in Ancient Times
How people have obtained and processed a wide range of foods through time, beginning with early humans. Food used by hunter/gatherers; changes in diet and nutrition through time to early farmers. Examines archaeological evidence for types of plants and animals exploited for food, as well as human skeletal evidence for ancient nutrition and diseases related to diet and food stress. Consideration of early historical periods, especially in terms of how certain foods such as wine have played a significant role in culture beyond basic dietary needs.
MET ML 612: Pots and Pans: Material Culture of Food
Exploration of the food cultures and technologies through material culture- pots, pans, and utensils. Course will range broadly across cultures, time, and space with emphasis on medieval and early modern times. Life histories of humble, overlooked, everyday objects associated with food preparation and consumption; kitchens from prehistory to the present; tradition and fashion in cooking & dining vessels; pots and cooking technology; pots as metaphors & symbols.
MET ML 613: Debating Diet
Fat, first of all, is an essential nutrient: our bodies require it. Over the years, notions have changed as to how much fat and what kinds of fat should be consumed. A great variety of fats is found in food. These fats, as ingredients, contribute to the unique tastes and qualities of dishes and may be central to defining a cuisine, e.g., olive oil. Fat is also a component of our bodies; the body produces fat and draws upon it as a reserve of energy. The question of how much bodily fat we ought to have is of concern from the standpoint of medicine and public health, given the association, albeit incomplete, between obesity and Type 2 diabetes. Fat contributes both to body shape and body image, and we may try to exert control over the shape of our bodies. Thus, oddly twinned with the obesity epidemic is something of a diet epidemic. These and other issues will be explored through reading, film, class discussion, presentations, and written reports.
MET ML 614: Philosophy of Food
"Tell me what you eat and I will tell you what you are."-- Anthelme Brillat-Savarin (1755-1826) In this course, we will use the tools of the philosopher to study various aspects of food--its classification, preparation, consumption, and judgments about the practices affected by it. The focus in this course will be how philosophers contribute to food studies through engagement with long-standing philosophical questions--not just in aesthetics, moral and political philosophy, but also in metaphysics and epistemology. Topics addressed in the class may include foods as natural (or non-natural) kinds; cultural knowledge, know-how and food traditions; eating and identity; eating, rationality and norms; vegetarianism and moral philosophy; and neuroscience, culture and taste.
MET ML 615: Reading and Writing the Food Memoir
Course involves critical reading and writing and examines the food memoir as a literary genre. Students gain familiarity with food memoir, both historical and current; learn how memoir differs from other writing about food and from autobiography; learn to attend to style and voice; consider the use writers make of memory; consider how the personal (story) evokes the larger culture.
MET ML 619: The Science of Food and Cooking
Cooking is chemistry, and it is the chemistry of food that determines the outcome of culinary undertakings. In this course, basic chemical properties of food are explored in the context of modern and traditional cooking techniques. The impact of molecular changes resulting from preparation, cooking, and storage is the focus of academic inquiry. Illustrative, culturally specific culinary techniques are explored through the lens of food science and the food processing industry. Examination of "chemistry-in- the-pan" and sensory analysis techniques will be the focus of hands-on in- class and assigned cooking labs.
MET ML 620: Food and Literature
Through analysis of literary texts, gourmet guidebooks, paintings, and illustrations, the course maps out and examines questions that have an enduring cultural resonance today, including moral concepts of gluttony and temperance; parallels between appetite and sexuality; and the significance of the terroir or local production. Course explores key events and texts that altered the perception of the gourmand and contributed to the development of gastronomy as an autonomous cultural field.
MET ML 621: Researching Food History
This research seminar in food history focuses on the markets and marketplaces over centuries and across a wide geographical area. The focus of this seminar is to hone students? research and writing skills. The broad general topic will allow students to pursue their own special research interest within a larger context while working with others engaged in similar research and writing challenges. By the end of the semester, students will have made a start on conference papers in the field of food studies and indentified potential venues for presenting their work. 4 cr
MET ML 622: History of Food
History is part of a holistic, interdisciplinary approach to food studies. Our goals in reading history include understanding the ways in which the history of food has shaped our world today and examining ways in which contemporary questions and problems inform historical inquiries. Course readings address some of the ways in which food has influenced human history, particularly at crucial turning points -- for example, the rise of the first civilizations and the European discovery of the Americas. We will also study selected past events and societies through the lens of food and foodways. The topics chosen for the course are presented in thematic and geographic categories, rather than in strict chronological order. The themes are divided among three encompassing meta-themes: Technology & Nature, Mobility, and Culture & Cuisine. These meta-themes will help us to move from the details of our specific weekly topics to their meanings in relationship to larger forces in world history. Students will learn about historical methodology and apply it to their own research.
MET ML 625: Wild and Foraged Foods
Humans have been foraging for food since prehistoric times, but the recent interest in wild and foraged foods raises interesting issues about our connection to nature amid the panorama of industrially oriented food systems. From political economy to Traditional Ecological Knowledge (TEK), this course explores how we interact with, perceive, and know our world through the procurement of food. Students take part in foraging activities and hands-on culinary labs in order to engage the senses in thinking about the connections between humans, food, and the environment.