On November 20, 2014, the Daily Free Press article “BU gastronomy program combines academia with ‘culinaria,’” examined the master’s program in Gastronomy at BU’s Metropolitan College. The program was founded by Julia Child and Jacques Pépin, with academic support from BU College of Arts & Sciences Professor of Archaeology and Anthropology Mary Beaudry (currently interim faculty coordinator of the program). A unique course of study, the Gastronomy program combines experiential culinary courses with a unique, multidisciplinary curriculum that encompasses the arts, the humanities, and the natural and social sciences.
On Friday, October 24, at 6 p.m., Dr. Hervé This addressed a rapt audience attending Boston University’s Jacques Pépin Lecture Series, part of BU’s Programs in Food, Wine & the Arts. The eminent French author and physical chemist was demonstrating his provocative vision in culinary innovation using principles from his new book Note-by-Note Cooking: The Future of Food (Columbia University Press, 2014). His BU presentation was referred to in a Boston Globe article, “‘Father of molecular gastronomy’ explores solution to world hunger.” According to the article, “He has in mind feeding the growing world population with ingredients that are not perishable. This also believes that cooking with pure compounds will reduce environmental damage and energy costs tied to traditional cooking.”
On October 24, 2014, the Boston Globe reported that Japanese coffee chain Ogawa Coffee will be making its debut in Boston. In the article, College of Arts & Sciences Professor of Anthropology Merry White explains, “There is a real Boston coffee scene now. It wasn’t true 20 years ago.” Professor White, who teaches in MET’s Master of Liberal Arts in Gastronomy program, is author of the book Coffee Life in Japan (University of California Press: 2012). White notes that Ogawa’s debut in Boston is significant because no other Japanese coffee chain has ever opened in the U.S.
As reported in the Boston Globe, Jakob and Fernanda White have recently opened their Chilean-American restaurant, Comedor, in Newton. The couple met at Boston University in 2008 while completing the Certificate Program in Culinary Arts. Fernanda earned her Master of Liberal Arts in Gastronomy at MET in 2009, and also pursued the certificates in Wine Studies.
For more information on the culinary team, please visit the restaurant website.
Beth Wittenstein, a student in the Gastronomy master’s degree program at MET and a correspondent for the Boston Globe, authored the September 9, 2014, article “Doughnut hybrids storm into Chicago.” Wittenstein is one of many students and alumni of MET’s Gastronomy and Culinary Arts programs who were featured in the September 9 Food and Wine section of the Globe. All studied with Gastronomy faculty member, mentor, and Globe Food Editor Sheryl Julian.
Jacques Pépin, cofounder with Julia Child of MET’s Certificate Program in the Culinary Arts and MLA in Gastronomy, recently discussed his last scheduled cooking series (the 26-episode Jacques Pépin: Heart and Soul, scheduled to air in October 2015 on KQED Public Television), and his plans for the future as he turns 80. In the News Tribune article, Pépin stresses that he does not plan to retire. “Julia never retired,” he commented. He does, however, intend to continue demonstrating his famed culinary techniques for students at MET.
2010 Gastronomy graduate Catherine Smart is in the news once again—this time as an award winner! The food writer and personal chef is the first-ever recipient of the new 2014 Food and Wine Journalism award category—from Les Dames d’Escoffier International (LDEI), which provides mentorship and hands-on experience to female culinary professionals.
Smart joins five other women as 2014 LDEI Legacy Award winners; each will be mentored by North America’s leading female talent in the food, beverage and hospitality industry—all of whom are distinguished members of Les Dames d’Escoffier International.
From the press release: “Good Housekeeping magazine Food Director Dame Susan Westmoreland and Dame Sharon Franke, Director of Kitchen Appliances and Technology Department of the Good Housekeeping Institute, will introduce Catherine Smart, a food writer and personal chef from Boston, to the world of magazine food and equipment.” Read more here…
Leigh Shaplen, MLA Gastronomy Student and Boston Globe contributor, wrote an intriguing lifestyle article on her grandmother’s coveted dinner biscuits. The recipe was a fiercely guarded secret, prompting other family members to even search the trash for clues on the biscuit recipe’s origins.
Read more here…
MLA Gastronomy graduate Catherine Smart, who has her own personal chef business, is also a frequent Boston Globe contributor. Recently, she reported on how renters with small apartments can achieve more workable kitchen space by renovating or adding small touches like magnetic knife strips, portable counter blocks, and overhead drying racks.
Read more here…
Michael Floreak, MLA Gastronomy Student and Boston Globe contributor, recently interviewed documentarian Laurie David, the producer of the Academy Award-winning climate change documentary, “An Inconvenient Truth.” This time around, David touches on the American food system, obesity rates, and fitness fads in “Fed Up.” Narrated by Katie Couric, the film is out now.
Read more here…