Category: Gastronomy

MET Lecturer Sour on Sugar Industry

January 24th, 2017 in Food & Wine, Gastronomy, MET News, Programs

MET Lecturer Sour on Sugar Industry

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.

MET Food & Wine Studies Alum Among Boston’s Top Sommeliers

September 22nd, 2016 in Alumni News, Food & Wine, Gastronomy, MET News

MET Food & Wine Studies Alum Among Boston’s Top Sommeliers

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.

MET Food & Wine Master and Wife Pen Chianti Tome

June 17th, 2016 in Faculty News, Featured News Post, Food & Wine, Gastronomy, MET News, William Nesto

MET Food & Wine Master and Wife Pen Chianti Tome

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.

New Food Archeology Encyclopedia from Gastronomy Professors Comes “Highly Recommended”

June 17th, 2016 in Anthropology, Faculty News, Food & Wine, Gastronomy, Mary Beaudry, MET News

New Food Archeology Encyclopedia from Gastronomy Professors Comes “Highly Recommended”

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.

Chef “Egg-splains” Lessons Learned from Julia Child at BU

May 6th, 2016 in Food & Wine, Gastronomy, MET News

Chef “Egg-splains” Lessons Learned from Julia Child at BU

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.

Culinary Arts Alum, Instructor Dishes on the Science behind the Perfect Mac & Cheese

February 16th, 2016 in Food & Wine, Gastronomy, MET News

Culinary Arts Alum, Instructor Dishes on the Science behind the Perfect Mac & Cheese

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.

Gourmet Meals Made Easy by Gastronomy Chef

January 22nd, 2016 in Gastronomy, MET News

Gourmet Meals Made Easy by Gastronomy Chef

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.

Jacques Pépin Compared Favorably to Statue of Liberty

January 8th, 2016 in Gastronomy, MET News

Jacques Compared Favorably to Statue of Liberty

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.

Learn to Cook Christmas Quail from Food & Wine Alums

December 23rd, 2015 in Food & Wine, Gastronomy, MET News

Learn to Cook Christmas Quail from Food & Wine Alums

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.

French Chef’s Belief in Uniting Power of Food Rings Truer Following Tragedy

December 9th, 2015 in Food & Wine, Gastronomy, MET News

French Chef’s Belief in Uniting Power of Food Rings Truer Following Tragedy

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.