News
Nesto new book on Sicilian Wine
Bill Nesto, Master of Wine (MW) and senior lecturer at MET, has co-authored The World of Sicilian Wine with his wife, Frances Di Savino. Published by the University of California Press, this beautiful book provides wine lovers with a comprehensive understanding of Sicilian wine, from its ancient roots to its modern evolution.
Read more on the World of Sicilian Wine blog.
Debra Samuels quoted by WBUR
In an article entitled "In Japan, Food Can Be Almost Too Cute To Eat," Debra Samuels was interviewed about the importance of the visual aesthetic in Japanese food. The instructor of Obento—Japanese Culture in a Box tells a story of how her son, attending Kindergarten in Japan, complained that the peanut-butter-and-jelly sandwiches she was packing him just weren’t "cute enough."
Read or listen to the full article on wbur.org.
MET Celebrates 100 Years of Julia Child
On November 7, a group of culinary arts students, joined by renowned chefs Michael Leviton and Jacques Pépin (Hon.’11), celebrated the centenary of the legendary Julia Child (Hon.’76). Child, along with friend and colleague Pépin, was co-founder of MET’s Certificate Program in Culinary Arts and Master of Liberal Arts in Gastronomy. In 1991 she established a scholarship to help students recognized for outstanding academic work.
The Big Cheese
Ask Jason Sobocinski about a cheese and he’ll tell you a story. Take Point Blue for example. He’ll tell a tale of salty Pacific breezes, coastal pastures, and a herd of Holsteins that ends with a blue cheese with a yummy saltiness.
The MET Alum is the host of The Big Cheese, a show dedicated to cheese that debuted last fall on the Cooking Channel. Find out more about Sobocinski’s show and his other projects in BU Today’s feature.
MET Gastronomy Program in the New York Times
The New York Times covers the growth of food studies in higher education and cites BU Gastronomy as a pioneering department in this new academic field.
Jacques Pépin, culinary teacher, on WBUR’s “Here and Now”
With “Here and Now” Resident Chef Kathy, Jacques Pepin reflected on his long career starting with his time at Howard Johnson’s. Listen and read about his history and learn more recipes.
WBUR’s inverview
Welcome to our new website!
Welcome to the new home for programs in Food, Wine & the Arts at Boston University.
Jacques Pépin awarded Honorary Doctorate
Boston University presented MET culinary instructor Jacques Pépin with an honorary Doctorate of Humane Letters at commencement exercises on May 21, 2011. Read more about the acclaimed chef, author, and television personality and his contributions to the Boston University community.
Kitchen Confidential
Boston University presented MET culinary instructor Jacques Pépin with an honorary Doctorate of Humane Letters at commencement exercises on May 21, 2011. Read more about the acclaimed chef, author, and television personality and his contributions to the Boston University community.