metropolitan college academic courses graduate courses gastronomy

Gastronomy Graduate Courses

Master of Liberal Arts courses are designed primarily for students matriculated in that program, but are open to other qualified students with stamped approval.

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 civilization. Topics include 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. (4 cr.)

MET ML 621 History of Food I

History of food is traced from prehistory to the medieval era. Emphasis is on the place of food and diet in the history of society, including its relationship to social and political life, technology, religion, and economy. Methodological concerns in culinary history are also addressed. (4 cr.)

MET ML 622 History of Food II

Traces the history and role of food in Western Europe from the Medieval to the Modern period, and provides political, economic, religious, social, and cultural context in which food history is placed. Analyzes primary and secondary sources, and discusses methodology of historians. (4 cr.)

MET ML 631 Culture and Cuisine: Their Rapport in Civilization

Survey of the history, concepts, and principles of cultures and cuisines. An examination of the connections and interrelations among food, anthropology, economics, and the arts, with a focus on food as a key to understanding and interpreting a culture and age. Historical materials and research resources used to investigate specific cuisines. Geographic regions have included: Asia, France, Italy, Middle East, New England, North Africa, Spain, Russia, and United States. (4 cr.)

MET ML 632 History of Wine

This course provides a survey of significant developments in the production, distribution, and consumption of grape-based alcoholic beverages in the West. Topics include the natural history of vitis vinifera, the emergence of a culture of wine in the ancient Near East, wine as sign and sacrament, wine in the Roman economy and in the monastic tradition, the emergence of modern wines, alcoholism, temperance, and reform movements. (4 cr.)

MET ML 633 Readings in Food History

A comparative perspective on issues of human subsistence through time. Changing patterns of nutrition and health, agricultural production, methods of coping with famine and organizing feasts, and origins and impact of culinary and dietary innovations. (4 cr.)

MET ML 641 Anthropology of Food: Food in the World and the World of Food

Introduction to study of food as a subsystem within larger social order. Examines the tools, resources, and methods available to anthropologists, and the strengths and weaknesses of previous historic interpretations. Cross-cultural investigation of dietary preferences and taboos, food symbolism, food rituals, and the role of food in preserving ethnic identity. Also studies specific cultural phenomena. (4 cr.)

MET ML 651 Geography of Hunger and Poverty

Variations in diet, malnutrition diseases, food production, income, and other related characteristics among the world's hungry and poor. Analysis of the causes and consequences of hunger and poverty in contrasting regions of the world. (4 cr.)

MET ML 652 A Comprehensive Survey of Wine, Spirits and Beer

Students passing this course will attain proficiency in the field of wine and associated alcoholic beverages. This intensive survey covers each of the world’s most important geographical areas and includes comprehensive comparative tastings. The final examination includes a tasting as well as a written component. 4 credits, Tues. 6-9, FUL, Room 122.

MET ML 653 Mastering Wine: Skill Development

Provides students with mastery of the field of alcoholic beverages. The prerequisite for registering is a passing grade in ML 652. The curriculum is divided into the following sections. Viticulture, Vinification, Distillation and Brewing Wine Tasting, including Blind Tasting The Interaction of Wine and Food The Business of Wine Examination covers tasting skills, factual information and essay writing.  4 credits, Wed. 6-9. FUL Room 122.

MET ML 654 The Wine Trade – Global, National and Local Perspectives

The prerequisite for registering is a passing grade in ML 653. Gives students an in-depth understanding of issues confronting national wine industries and how these issues relate to the U.S. and local wine trade. Students develop understanding and professional skills by researching assigned topics, participating in teacher-led discussions, and tasting numerous wines under the guidance of instructors. Specialists in the wine trade visit to contribute their expertise and provide an interface to the trade. Students share independent research with classmates by giving presentations and researching relevant topics which highlight issues currently facing the wine industry. The format of this course requires students to do independent research, which may be presented in class and/or submitted in the form of an essay. 4 credits, Thurs, 6-9. FIL, Room 122.

MET ML 671 Food and the Visual Arts

An extensive historical exploration into prints, drawings, film, television, and photography relating to food in the United States and elsewhere. Examines how food images represent aesthetic concerns, social habits, demographics, domestic relations, and historical trends. (4 cr.)

MET ML 681 Food Writing and the Language of Food

Developing and improving food-writing skills. Topics include: journalistic ethics; advertising; scientific and technological matters; recipe writing; food criticism; anthropological and historical writing about food; food in fiction. (4 cr.)

MET ML 691 Nutrition and Diet

An introduction to nutrition with special emphasis on carbohydrates, fibers, proteins, fats, vitamins, and minerals; course discusses the relationship between these nutrients and health. Applied topics include menu design based on current dietary advice, nutrient-content of unprocessed and processed foods, regulation of food intake, food safety, and nutrition legislation. (4 cr.)

MET ML 692 Evaluating and Developing Markets for Cultural Tourism

Cultural tourism in the 21st century is more than the traditional passive activities of visiting a museum, hearing a concert, or strolling down an historic street. It has become an active, dynamic branch of tourism in which half of all tourists have stated that they want some cultural activities during their vacation. In this course we will introduce various themes of cultural tourism including the relationship between the Tourist Industry and the Cultural Heritage Manager, conservation and preservation vs utilization of a cultural asset, authenticity vs commoditization, stakeholders and what should be their rights and obligations, tangible and intangible tourist assets, and the role of government, private industry, and the non-profit sectors in tourism planning and sustainable economic development. We will examine these themes in different areas of cultural tourism including the art industry, historical sites, cultural landmarks, special events and festivals, theme parks, and gastronomy. (4 cr.)

MET ML 700 Culinary Arts laboratory.

This semester long Culinary Arts Laboratory exposes students to professional chefs and teachers in the world of cooking and trains students in the basic classical and modern techniques of theories of food production, and introduces students to professionals in the food world as well as to other cultures in the world of gastronomy. (8 credits)

MET ML 701 Introduction to the Liberal Arts: Theory, Methodology, and Readings

This is a required course for students entering the Master of Liberal Arts Program, serving as an introduction to the humanities, and social and natural sciences. One will learn how differing scholars approach their disciplines, analyze primary sources, critique secondary sources, and how to research and frame arguments. Through readings, assignments, discussions and lectures students will learn interdisciplinary research and writing. (4 cr.)

MET ML 702 Special Topic: Concepts in Economics and Political Dimensions of Food Production

Course covers basic concepts in economic and political dimensions of food production, consumption and trade, with emphasis on the global food system.Topics include market and consumption analysis, types of food policy instruments and how these affect consumer food choices, environment, diet, nutrition and health.

MET ML 704 Special Topic: Cookbooks and History

Seminar on the use of cookbooks and recipes as historical documents unique to food history. Cookbooks and recipes will be examined from a variety of perspectives: cultural, culinary, social, economic, agricultural, geographical, and comparative.

MET ML 707, 708 Directed Study

Prereq: consent of coordinator. (Variable cr.)

MET ML 801 Final Thesis or Project

Upon completion of courses and all requirements for the degree, the final thesis is required under the direction of a Gastronomy faculty member. A topic, thesis outline, and a completion schedule must be approved by the academic advisor to the Gastronomy Program. (4 cr.)