Introduction to Gastronomy: Theory and Methodology

MET ML 701

This course is designed to introduce students to current and foundational issues and methods in food studies and gastronomy. Through readings, discussions, and research, students will gain familiarity with major topics, issues, and debates in the field. They will become proficient at identifying and putting into practice different methods in food studies research and in understanding how to communicate across disciplines. This course will give Gastronomy students a better understanding of the field as a whole. While providing an overview and methodological toolbox, it will act as a springboard in to areas of specialization of the course.

FALL 2017 Schedule

Section Instructor Location Schedule Notes
D1 Elias CAS 204B R 6:00 pm-8:45 pm

SPRG 2018 Schedule

Section Instructor Location Schedule Notes
D1 Elias CAS B25A R 6:00 pm-8:45 pm Live classroom
option for
dist. students.
email:
gastrmal@bu.edu

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