Special Topics in Gastronomy

MET ML 610

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 2014 - MET ML610 A1 - "The Big, Fat Fat-Controversy" (Dr. Karen Pepper):
The word "fat" is charged with many meanings and associations. There is the biochemical entity called fat, the stuff that fills our adipose tissues. Fat, one of the macro-nutrients that constitute our food, is an ingredient in a myriad of dishes. Fat is associated with ill-health, particularly Type II diabetes. Fat gives shape to the human form, thus contributing to body image. Effort may be expended, via dieting and training, to eliminate bodily fat or reconfigure it as muscle. And fat represents different things in different cultures. This course will try to circle the girth of this amazingly rich subject.

Fall 2014 - MET ML610 C1 -"Food and Literature" (Dr. Maximillian Shrem):
The Invention of Modern-day Food Writing: Excursions into the Gastronomic Library from the 19th to 21st Centuries: Grounded in both literary and sociological approaches, the goals of the course are threefold: 1) study food and consumption as a literary device; 2) examine the semantic expansion of the term gourmand through literature (in other words, study the relationship between the culinary and literary fields from a sociological perspective); 3) trace the origins of gastronomic writing.

Fall 2014 - MET ML610 S1 - "Making Wine" (Bill Nesto):
Course meets off-campus at the Boston Winery Facility in Dorchester.

FALL 2014 Schedule

Section Instructor Location Schedule Notes
A1 Pepper CAS 426 M 6:00 pm-9:00 pm Special Topic:
"The Big Fat

FALL 2014 Schedule

Section Instructor Location Schedule Notes
C1 Shrem FLR 133 W 6:00 pm-9:00 pm Special Topic:
"Food and

Note: this course was also offered during Summer Term

Note that this information may change at any time. Please visit the Student Link for the most up-to-date course information.