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Master of Liberal Arts in Gastronomy

Degree Requirements

A total of 40 credits are required.

Gastronomy Courses
Choose 40 credits:

MET ML 611 Archaeology of Food in Ancient Times
MET ML 621 History of Food I
MET ML 622 History of Food II
MET ML 631 Culture and Cuisine: Their Rapport in Civilization
MET ML 632 History of Wine
MET ML 633 Readings in Food History
MET ML 641 Anthropology of Food: Food in the World and the World of Food
MET ML 651 Geography of Hunger and Poverty
MET ML 671 Food and the Visual Arts
MET ML 681 Food Writing and the Language of Food
MET ML 691 Nutrition and Diet
MET ML 692 Evaluating and Developing Markets for Cultural Tourism
MET ML 701 Introduction to the Liberal Arts: Theory, Methodology, and Readings (required)
MET ML 707/708 Directed Study
MET ML 801 Final Thesis or Project (required)

Click here to read course descriptions for Gastronomy.

Thesis Requirement

The degree candidate is required to write a thesis under the supervision of a member of the Gastronomy faculty. Students select a thesis director who will assist in choosing an appropriate topic, provide research guidance, and approve the final thesis. Students may elect to work with two faculty members on their thesis, and will be responsible for facilitating communication between and obtaining final approval from each advisor.

For further details on the thesis requirement, or to review examples of previous theses, please contact Director of Special Programs Ms. Rebecca Alssid at 617-353-9852.

Certificate Options

Students may also be interested in certificate programs offered through Seminars in the Arts and Culinary Arts. Up to eight credits from certificate courses may be applied to the MLA in Gastronomy, which will reduce or waive the requirements for the degree by up to the equivalent of eight credits. Upon completion of the certificate course, a copy of the certificate must be submitted so that it can be placed on your official transcript. This will also apply to transfer graduate credits from other colleges. The certificates involved in this are:

The Certificate Program in Culinary Arts (8 credits)
The Cheese Certificate Course (2 credits)
Wine Studies Level 1: Fundamentals of Wine (2 credits)
Wine Studies Level 2: A Comprehensive Survey of Wine, Spirits, and Beer (2 credits)
Wine Studies Level 3: Mastering Wine: Skill Development (4 credits)
Wine Studies Level 4: Wine Trade: Global, National, and Local Perspectives (4 credits)

Click here to learn more about these Lifelong Learning Programs.

Students may substitute courses from other departments or disciplines with approval of the program advisor.