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.
The holiday season can be cumbersome enough without making a four-hour commitment to cook a Christmas goose. MET Culinary Arts alums Jakob and Fernanda White, the chefs who co-own the Comedor restaurant in Newton, have an alternative avian solution, and in a new video hosted by BU Today, the pair gives instruction on how to prepare a more manageable, modestly portioned bird—the quail.
Check out the instructional cooking video and download the recipe at BU Today.
The recent tragedy in Paris gave an even greater poignancy to the words delivered last month by legendary French chef Jacques Pépin during the celebration of MET’s 50th anniversary and Pépin’s 80th birthday, according to the MetroWest Daily News. Food “knows no political boundaries,” the Gastronomy and Food & Wine programs co-founder Pépin observed ahead of the terror attacks that brought solemn unity across the world. “Relationships, that’s what food is all about,” he said.
Read more about Pépin’s address during the MET 50th anniversary event at the MetroWest Daily News.
Expert pairings are nothing new around the MET’s Food & Wine program, but the success of one local enterprise takes the practice to another level.
Newton’s Comedor is an acclaimed Chilean-American tapas-style restaurant run by 2009 Culinary Arts Certificate alums Jakob and Fernanda White, partners in business and marriage. Veterans of the local restaurant scene, the two opened their Union Street eatery last October, but Fernanda traces the culinary couple’s good fortune to the start they got during their time at Metropolitan College. “After that I went to work at restaurants and never looked back,” she says.
Read more about Comedor and the Whites at BU Today
“The greatest knife of all is the sharp one.”
So spoke celebrated chef Jacques Pépin at the Metropolitan College’s 50th anniversary gala, celebrating the occasion of the TV host and MET educator’s 80th birthday. Pépin discussed a variety of topics at the four-star food and beverage affair, dishing on his preferences in cutlery and lamenting what pop culture too often under-appreciates about the culinary arts.
Read more from the MET gala’s toast to Pépin, including the chef’s secret recipe to 50 happy years of marriage, at BU Today.
Where does a Master of Liberal Arts in Gastronomy degree from Boston University’s Metropolitan College take you? Well, for one alum, right to The Kitchn.
Hali Bey Ramdene (MET’12) has been named new full-time food editor at The Kitchn, a daily web magazine and online community that caters to those most passionate about kitchen intelligence and food preparation in the home. Previously an associate food editor at Better Homes and Gardens, Ramdene recently explained how her master’s degree in Gastronomy from MET gave shape to her rising culinary career.
Gastronomy is often described as the study of food and culture, “But that removes all the nuance from the discipline,” Ramdene says, preferring a broader view of the field. “It’s using food as the lens for understanding everything from the humanities to science. That interdisciplinary approach to food is crucial because it acknowledges that food exists in our lives as multiple things at once: It’s a basic human need and right, but also a vehicle for expression, politics, identity, and pleasure.”
Citing her passionate, professional desires, Ramdene dished on the value of her MET education.
“I want to be right at the intersection of these things, where food is neither precious nor trivial, and studying gastronomy really bolstered my ability to find that place.”
Read more, including Ms. Ramdene’s favorite quick-turnaround meal, at The Kitchn.