MLA in Gastronomy
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A unique, multidisciplinary program, the Master of Liberal Arts (MLA) in Gastronomy encompasses the arts, the humanities, and the natural and social sciences. Students in the program examine the role of food in historical and contemporary societies from a variety of perspectives—gaining a holistic view of the impact of food, food science, and nutrition on world civilization.
The Gastronomy program promotes scholarship about food by drawing from the diverse resources and expertise of a variety of Boston University faculty members, academic departments, visiting faculty, and industry professionals. The program offers special emphasis on experiential learning through hands-on culinary arts laboratories and wine studies courses. The interplay of reading, research, and writing about food—as well as exploring food through the senses—offers exceptional range and depth to food studies at Boston University.
Concentrations
The Master of Liberal Arts (MLA) in Gastronomy program offers optional concentrations in Business, Communication, Food Policy, and History & Culture.
The Business Concentration is ideal for students who are interested in pursuing a career that joins food and commerce. Courses in this concentration develop the managerial, financial, marketing, and gastronomic skills needed for a successful career.
The Communication Concentration offers a critical analysis of food and culture in print, film, photography, television, the visual arts, and digital media. Courses examine the portrayal of food in media, past and present, with a hands-on approach to writing and communications.
The Food Policy Concentration combines the study of food history and culture with an activist’s dedication to changing the world, providing the social-scientific background to influence and direct public food policy—particularly in the areas of nutrition, food security, community development, and environmental sustainability.
The History & Culture Concentration explores the many facets of food across cultures over time. Through analysis and critical thinking, students will gain the research and writing skills necessary to synthesize information, providing valuable life and career skills in a variety of fields.
Admissions Information
The Gastronomy degree program maintains a rolling admissions policy with no absolute deadlines. Applicants are admitted on the basis of academic transcripts, academic and personal references, and an essay. Standardized admissions tests, such as the GRE, are not required. Candidates for admission must hold a bachelor’s degree from an accredited institution. Students may take up to 8 credits of approved, graduate-level coursework prior to matriculation in the MLA in Gastronomy program. An average grade of B– must be maintained to satisfy the degree requirements.
Degree Requirements
A total of 42 credits is required. Students must complete the Core Courses, their chosen concentration courses, and electives, as follows:
Required Core Courses (20 credits)
- MET ML 622 Survey of the History of Food
- MET ML 641 Anthropology of Food
- MET ML 701 Understanding Food: Theory and Methodology
- MET ML 715 Experiencing Food through the Senses
- MET ML 800 Final Project (2 cr)
- MET ML 802 Capstone Course (2 cr)
Elective Courses (22 credits)
Students who are not pursuing a concentration in Business, Communication, Food Policy, or History & Culture must select 22 credits from the Gastronomy electives listed, or choose approved electives from other schools and colleges at Boston University.
- MET AD 741 The Innovation Process: Developing New Products and Services
- MET ML 589 Nature’s Past: Histories of Environment and Society
- MET ML 611 Archaeology of Food in Ancient Times
- MET ML 631 Culture and Cuisine: France
- MET ML 632 History of Wine
- MET ML 633 Readings in Food History
- MET ML 638 Culture and Cuisine: New England
- MET ML 642 Food Ethnography
- MET ML 650 Geography of Hunger and Poverty
- MET ML 652 A Comprehensive Survey of Wine, Spirits, and Beer
- MET ML 653 Mastering Wine: Skill Development
- MET ML 654 The Wine Trade: Global, National, and Local Perspectives
- MET ML 671 Food and the Visual Arts
- MET ML 672 Special Topics: Art and Food
- MET ML 681 Food Writing for Print Media
- MET ML 691 Nutrition and Diet
- MET ML 692 Evaluating and Developing Markets for Cultural Tourism
- MET ML 700 Culinary Arts Laboratory
- MET ML 702 Special Topic: Concepts in Economics and Political Dimensions of Food Production
- MET ML 704 Special Topic: Cookbooks and History
- MET ML 705 Artisan Cheeses of the World
- MET ML 706 Representations of Food and Gender in the Media
- MET ML 707 Directed Study
- MET ML 708 Directed Study
- MET ML 711 The Many Meanings of Meat
- MET ML 712 The Sociology of Food and Labor
- MET ML 713 Agricultural History: A Survey of Agriculture from the Pre-Historic Period to the Modern Period
- MET ML 714 Urban Agriculture
- MET ML 720 Food Policy and Food Systems
- MET ML 721 U.S. Food Policy and Culture
Master’s Thesis Option
A master’s thesis option is available for qualified students, and can be arranged through the Gastronomy Program. Students must have a GPA of 3.7 or higher and take a total of eight credits under the supervision of a full-time BU faculty member with a terminal degree. Students are responsible for finding a thesis advisor and a principal reader. It is recommended that the principal reader also have a terminal degree in the field.
Business Concentration
In addition to the Master of Liberal Arts (MLA) in Gastronomy Core Courses, students pursuing the Business Concentration must complete an additional 22 credits as follows:
Business Concentration Requirements (8 credits)
- MET AD 741 The Innovation Process: Developing New Products and Services
- MET ML 692 Evaluating and Developing Markets for Cultural Tourism
Electives (14 credits)
Students may select from the Gastronomy electives listed below, or choose approved electives from other schools and colleges at Boston University.
- MET ML 589 Nature’s Past: Histories of Environment and Society
- MET ML 611 Archaeology of Food in Ancient Times
- MET ML 621 Researching Food History
- MET ML 631 Culture and Cuisine: France
- MET ML 632 History of Wine
- MET ML 633 Readings in Food History
- MET ML 638 Culture and Cuisine: New England
- MET ML 642 Food Ethnography
- MET ML 650 Geography of Hunger and Poverty
- MET ML 652 A Comprehensive Survey of Wine, Spirits, and Beer
- MET ML 653 Mastering Wine: Skill Development
- MET ML 654 The Wine Trade: Global, National, and Local Perspectives
- MET ML 671 Food and the Visual Arts
- MET ML 672 Special Topics: Art and Food
- MET ML 681 Food Writing for Print Media
- MET ML 691 Nutrition and Diet
- MET ML 700 Culinary Arts Laboratory
- MET ML 702 Special Topic: Concepts in Economics and Political Dimensions of Food Production
- MET ML 704 Special Topic: Cookbooks and History
- MET ML 705 Artisan Cheeses of the World
- MET ML 706 Representations of Food and Gender in the Media
- MET ML 707 Directed Study
- MET ML 708 Directed Study
- MET ML 711 The Many Meanings of Meat
- MET ML 712 The Sociology of Food and Labor
- MET ML 713 Agricultural History: A Survey of Agriculture from the Pre-Historic Period to the Modern Period
- MET ML 714 Urban Agriculture
- MET ML 720 Food Policy and Food Systems
- MET ML 721 U.S. Food Policy and Culture
Communication Concentration
In addition to the Master of Liberal Arts (MLA) in Gastronomy Core Courses, students pursuing the Communication Concentration must complete an additional 22 credits as follows:
Communication Concentration Requirements (8 credits)
- MET ML 671 Food and the Visual Arts
- MET ML 681 Food Writing for Print Media
Electives (14 credits)
Students may select from the Gastronomy electives listed below, or choose approved electives from other schools and colleges at Boston University.
- MET AD 741 The Innovation Process: Developing New Products and Services
- MET ML 589 Nature’s Past: Histories of Environment and Society
- MET ML 611 Archaeology of Food in Ancient Times
- MET ML 621 Researching Food History
- MET ML 631 Culture and Cuisine: France
- MET ML 632 History of Wine
- MET ML 633 Readings in Food History
- MET ML 638 Culture and Cuisine: New England
- MET ML 642 Food Ethnography
- MET ML 650 Geography of Hunger and Poverty
- MET ML 652 A Comprehensive Survey of Wine, Spirits, and Beer
- MET ML 653 Mastering Wine: Skill Development
- MET ML 654 The Wine Trade: Global, National, and Local Perspectives
- MET ML 672 Special Topics: Art and Food
- MET ML 691 Nutrition and Diet
- MET ML 692 Evaluating and Developing Markets for Cultural Tourism
- MET ML 700 Culinary Arts Laboratory
- MET ML 702 Special Topic: Concepts in Economics and Political Dimensions of Food Production
- MET ML 704 Special Topic: Cookbooks and History
- MET ML 705 Artisan Cheeses of the World
- MET ML 706 Representations of Food and Gender in the Media
- MET ML 707 Directed Study
- MET ML 708 Directed Study
- MET ML 711 The Many Meanings of Meat
- MET ML 712 The Sociology of Food and Labor
- MET ML 713 Agricultural History: A Survey of Agriculture from the Pre-Historic Period to the Modern Period
- MET ML 714 Urban Agriculture
- MET ML 720 Food Policy and Food Systems
- MET ML 721 U.S. Food Policy and Culture
Food Policy Concentration
In addition to the Master of Liberal Arts (MLA) in Gastronomy Core Courses, students pursuing the Food Policy Concentration must complete an additional 22 credits as follows:
Food Policy Concentration Requirements (8 credits)
- MET ML 720 Food Policy and Food Systems
- MET ML 721 U.S. Food Policy and Culture or MET ML 691 Nutrition and Diet
Electives (14 credits)
Students may select from the Gastronomy electives listed below, or choose approved electives from other schools and colleges at Boston University.
- MET AD 741 The Innovation Process: Developing New Products and Services
- MET ML 589 Nature’s Past: Histories of Environment and Society
- MET ML 611 Archaeology of Food in Ancient Times
- MET ML 621 Researching Food History
- MET ML 631 Culture and Cuisine: France
- MET ML 632 History of Wine
- MET ML 633 Readings in Food History
- MET ML 638 Culture and Cuisine: New England
- MET ML 642 Food Ethnography
- MET ML 650 Geography of Hunger and Poverty
- MET ML 652 A Comprehensive Survey of Wine, Spirits, and Beer
- MET ML 653 Mastering Wine: Skill Development
- MET ML 654 The Wine Trade: Global, National, and Local Perspectives
- MET ML 671 Food and the Visual Arts
- MET ML 672 Special Topics: Art and Food
- MET ML 681 Food Writing for Print Media
- MET ML 692 Evaluating and Developing Markets for Cultural Tourism
- MET ML 700 Culinary Arts Laboratory
- MET ML 702 Special Topic: Concepts in Economics and Political Dimensions of Food Production
- MET ML 704 Special Topic: Cookbooks and History
- MET ML 705 Artisan Cheeses of the World
- MET ML 706 Representations of Food and Gender in the Media
- MET ML 707 Directed Study
- MET ML 708 Directed Study
- MET ML 711 The Many Meanings of Meat
- MET ML 712 The Sociology of Food and Labor
- MET ML 713 Agricultural History: A Survey of Agriculture from the Pre-Historic Period to the Modern Period
- MET ML 714 Urban Agriculture
History & Culture Concentration
In addition to the Master of Liberal Arts (MLA) in Gastronomy Core Courses, students pursuing the History & Culture Concentration must complete an additional 22 credits as follows:
History & Culture Concentration Requirements (8 credits)
- MET ML 621 Researching Food History
- MET ML 633 Readings in Food History or MET ML 642 Food Ethnography
Electives (14 credits)
Students may select from the Gastronomy electives listed below, or choose approved electives from other schools and colleges at Boston University.
- MET AD 741 The Innovation Process: Developing New Products and Services
- MET ML 589 Nature’s Past: Histories of Environment and Society
- MET ML 611 Archaeology of Food in Ancient Times
- MET ML 631 Culture and Cuisine: France
- MET ML 632 History of Wine
- MET ML 633 Readings in Food History
- MET ML 638 Culture and Cuisine: New England
- MET ML 642 Food Ethnography
- MET ML 650 Geography of Hunger and Poverty
- MET ML 652 A Comprehensive Study of Wine, Spirits, and Beer
- MET ML 653 Mastering Wine: Skill Development
- MET ML 654 The Wine Trade: Global, National, and Local Perspectives
- MET ML 671 Food and the Visual Arts
- MET ML 672 Food in New Media: Digital Approaches
- MET ML 681 Food Writing for Print Media
- MET ML 691 Nutrition and Diet
- MET ML 692 Evaluating and Developing Markets for Cultural Tourism
- MET ML 700 Laboratory in the Culinary Arts
- MET ML 702 Concepts in Economics and Political Dimensions of Food Production
- MET ML 704 Cookbooks and History
- MET ML 705 Artisan Cheeses of the World
- MET ML 706 Special Topic: Representations of Food and Gender in the Media
- MET ML 707 Directed Study
- MET ML 708 Directed Study
- MET ML 711 The Many Meanings of Meat
- MET ML 712 Sociology of Food and Labor
- MET ML 713 Agricultural History: A Survey of Agriculture from the Prehistoric Period to the Modern Period
- MET ML 714 Urban Agriculture
- MET ML 721 U.S. Food Policy and Culture
Students may substitute courses from other departments or disciplines with approval of the program advisor.
Gastronomy courses are designed primarily for students matriculated in that program, but are open to other qualified students with stamped approval.
Academic Standing
All students in the Master of Liberal Arts in Gastronomy degree program must maintain a grade point average of at least 3.0 to remain in good standing and to graduate. Cumulative grade point averages below 3.0 will result in a student being placed on academic probation. In addition, no grade below B– can be applied toward the degree.
Contact Information
For further information, contact Rachel E. Black, Gastronomy Program, 808 Commonwealth Avenue, Boston, MA 02215; 617-358-6291; email: gastrmla@bu.edu.
