The Julia Child Awards for Academic Excellence are conferred upon BU Gastronomy students that excel in the field of interdisciplinary food studies, and this past semester saw the prize granted to a triumvirate of budding gastronomes. Valencia K. Baker, Samantha Dolph, and James Moran were the Fall 2016 winners of the Julia Child Awards, earning them each a certificate and a $500 scholarship.
Students were nominated for the exceptional work done in individual classes by their instructors. Ms. Baker was cited for her studies regarding the food security of Cubans in Food Policy and Food Systems. Ms. Dolph studied the impact of eating disorders on people along the gender and sexuality spectrum as part of Introduction to Gastronomy: Theory and Method. Mr. Moran explored the social ramifications of New York City’s attempts to regulate carbonated soda consumption in his Eating for Change: Ethical Eating and Food Movements studies. Metropolitan College proudly lauds the achievements of the students granted the award, which is made possible by the generosity of the Julia Child Foundation.
The food industry is growing in rapid and innovative ways, according to one MET alum, who says some businesses are even turning down opportunities for funding. After earning the Master of Liberal Arts in Gastronomy from BU, Natalie Shmulik (MLA’13) now serves a food business consultant at a Chicago-based food incubator, and she spoke with Forbes magazine about the many ways people are finding funding in food.
Read more of Shmulik’s advice to aspiring food entrepreneurs in Forbes.
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.
Sarah Marshall, an alumnus of the Metropolitan College’s Wine Studies certificate program, has made the most out of her Food & Wine expertise. The drink curator at Cambridge’s Oleana restaurant was recently named one of Boston’s top sommeliers by Meininger’s Wine Business International.
William Nesto—a senior lecturer in MET’s Food & Wine program and one of only 312 certified Masters of Wine in the world—has co-authored a new book with his wife, Frances Di Savino, which celebrates the history of the modern wine appellation known as Chianti Classico. Their book, “Chianti Classico: The Search for Tuscany’s Noblest Wine,” published by University of California Press, is due in stores September 20, 2016, just in time to accompany the Level 1 course for the four-part Wine Studies certificate program in which Nesto is an instructor.
MET Gastronomy instructors and anthropologists Mary Beaudry and Karen Metheny edited “Archaeology of Food: An Encyclopedia,” the first reference work devoted to the study of food and foodways through archaeology, which is now being lauded for its ability to help students “understand the complexity of what may first appear to be a simple subject—the food eaten by peoples of the past.” A review from CHOICE, a review journal for academic libraries, deemed the book to be “highly recommended,” for students of all levels. Read the review of the book by Beaudry—a professor of archaeology, anthropology, and gastronomy—and Metheny—a full-time gastronomy lecturer and visiting archaeology researcher—at Choice Reviews.
Iconic chef, author, and television personality Julia Child, who co-founded the Metropolitan College programs in both Culinary Arts and Gastronomy, inspired countless epicures to try their hand at French-style cooking. In the Boston Globe, famed Boston chef and restaurateur Gordon Hamersley (CGS’71, SED’74) recalls being recruited by Child (Hon.’76) to teach a class of BU students the proper technique in preparing the perfect French omelet, making note of her signature, high-energy mentorship techniques.
Read Hamersley’s recollection of Child, and his lesson on that perfect omelet, in the Boston Globe.
The secret behind your favorite macaroni and cheese dish lies not only in its craft—but its chemistry.
Culinary scientist Valerie Ryan, who teaches the science of food and cooking as part of the MET’s Gastronomy program, believes that the most essential tool in preparing a perfect pairing of pasta and dairy is an understanding of the components’ chemical makeup. In a recent Boston Globe article, Ryan, who earned her master’s in Gastronomy at MET and is also certified in the Culinary Arts, explains the way structural science informs taste and technique.
For more on the science behind the comfort food, read Ryan’s piece in the Globe.
Not everyone is equipped with the skills or vision of a master chef, but thanks to one lecturer in the MET Gastronomy program, anyone can prepare a meal like one.
Amanda Mayo (MET’08, GRS’17) is the creative force behind Pantry—a new Brookline market where customers can shop for meals whose ingredients have already been assembled and portioned, simplifying and streamlining their cooking process and presenting an affordable alternative to restaurant dining. Speaking with BU Today, the Gastronomy program instructor calls her venture “the recipe kit store,” which she says produces “zero food waste.”
Read more at BU Today.
On the occasion of chef Jacques Pépin’s 80th birthday, recently celebrated by the University as part of MET’s 50th anniversary, the Huffington Post offered a comprehensive retrospective on the career of the man who co-founded the College’s Master of Liberal Arts in Gastronomy and Certificate in Culinary Arts programs.
A forerunner to the modern world of televised cooking instruction, Pépin views the kitchen as a place not for competition, but for appreciation—and it is that spirit which earned the chef a spot as one of America’s most cherished French imports.
Read the Huffington Post’s appreciation of Jacques Pépin, who they call “the single greatest cooking instructor in the history of food television,” for more on his life, lessons, words, and works.