Category: Food & Wine
Associate Professor of the Practice Megan Elias thinks cookbooks tell you much more than just how to prepare a meal. “When we’re looking at [cookbooks], we are looking for our next self,” Dr. Elias, director of MET’s MLA program in Gastronomy, recently told the Meant To Be Eaten podcast. “[It’s] not just that what we eat becomes us,” she said, “but that we present ourselves to the world through the cookbooks we’re using.”
Dr. Elias, author of Food on the Page: Cookbooks and American Culture, also believes that publishers of such recipe collections have incentives to keep their readers hungry for more. “The business is booming, and to keep it booming you can never give people the only cookbook they’re ever going to need, right?” she asked.
As a recognized Master of Wine, William Nesto is one of the world’s foremost experts on wine appreciation and history. An instructor in the Wine Studies certificate program offered by MET’s Programs in Food & Wine, Nesto and his wife Frances Di Savino co-authored Chianti Classico: The Search for Tuscany’s Noblest Wine, which charts the couple’s journey to Italy in pursuit of learning everything they can about the storied wine region and its beloved Chianti variety.
Nesto and Di Savino were recently invited to the Harvard Museum of Natural History to lead a discussion regarding their historical and cultural findings. Watch a video of the lecture here.
Sandy Block, a certified Master of Wine who teaches in both the MET’s Wine Studies and Gastronomy programs, gave a toast to his favorite local craft brewers in a recent interview with BU Today. With nods to the beers he enjoys most in the heat and at parties, see if Block called out your preferred brew in BU Today.
Chianti Classico: The Search for Tuscany’s Noblest Wine, a history of the fabled Italian wine co-authored by Programs in Food & Wine instructor William Nesto and wife Frances Di Savino, was the only book penned by Americans to win an award at a prestigious Parisian wine conference this year.
The jury of the International Organization of Vine and Wine (OIV) bestowed Chianti Classico with the 2017 Special Mention Award in the “Monographs” category. The honor recognizes “the best works published over the past two previous years which provide an original and relevant contribution, with an international significance for the vine and wine sector,” according to the organization.
Programs in Food & Wine instructor and certified Master of Wine Bill Nesto, who teaches in the MET Wine Studies program, and co-author/wife Frances Di Savino were feted last month when their book celebrating the history of the modern wine appellation known as Chianti Classico was named a winner at the 2017 Gourmand International World Cookbook Awards.
Chianti Classico: The Search for Tuscany’s Noblest Wine explores the history of Italy’s Chianti region and its signature wine. It became the only entry from the United States to win in the “Drink Special Awards” category during the ceremony, which was held on May 27, in Yantai, China.
Learn more about the Gourmand Awards here.
Before Jacques Pépin became an acclaimed chef, TV host, author, and cofounder (with Julia Child) of MET’s Certificate Program in the Culinary Arts and MLA in Gastronomy, he put in his time humbly developing the craft that would go on to bring him worldwide renown. The story of his ascent as a food icon is documented in the new PBS special, American Masters—Jacques Pépin: The Art of the Craft, which debuts Friday, May 26, at 9 p.m.
After a recent advance screening of the documentary, Pépin admitted that when he got his start, kitchen work was not as respected as it has become today. “At the time, the cook was very low on the social scale,” Pépin explained.
Read more in the Boston Herald.
The sugar industry would have you believe that there is no solid, specific link between sugar consumption and weight gain. But award-winning health and science journalist Gary Taubes, who recently delivered a lecture on the subject as part of MET Food & Wine’s Pépin Lecture Series, writes in the New York Times that many industry findings are misleading, and even believes sugar “may have prematurely killed more people than tobacco.”
On Thursday, January 12, Taubes—author of The Case Against Sugar—gave a lecture of the same name, co-sponsored by Programs in Food & Wine and the MET Gastronomy program. Read more of Taubes’ conclusions in the New York Times.
Certified Specialist of Wine Jacquelyn Groeper, who teaches in the Metropolitan College Certificate Program in Wine Studies—and who is also a graduate of the program—recently opened Artis Winery in Pembroke, Massachusetts. Her winery has already hosted MET’s Red Winemaking Laboratory—taught by Groeper and Master of Wine Bill Nesto—which offers lessons on how to process grapes, vinify them, and mature, analyze, stabilize, bottle, and label the resulting wine. Those interested in learning how to make wine should attend the Winemaking Information Session on Friday, April 21, 2017, 6–7:30 p.m., for information about the next laboratory.
Read more about Groeper’s Artis Winery in the Boston Globe.
Programs in Food & Wine instructor Bill Nesto explores the history of Italy’s Chianti region and its signature wine in his recently penned book, Classico: The Search for Tuscany’s Noblest Wine—which the Boston Globe says “provides a jumping-off point toward discovering bottles [of Chianti] available here on shop shelves.”
Nesto, a Master of Wine who teaches in the MET Wine Studies program, and his co-author Frances Di Savino will offer lessons from their new book, as well as provide samples of the wine’s many varieties, at a seminar this Friday, October 14. Read more about Chianti Classico in the Boston Globe.
“Farm-to-table” dining, which prioritizes organic foodstuffs and sustainability, has a champion in part-time Metropolitan College Programs in Food & Wine instructor Chris Fischer, who also serves as chef at the Covington—a Martha’s Vineyard restaurant where the island native puts the philosophy to practice with the help of crops from his family farm.
Learn more about Fischer’s history, stripped-down culinary style, and the lessons he brings to the Programs in Food & Wine at BU Today.