Food Studies Graduate Certificate

Ideal for students and professionals who are considering a career change or seeking to enhance their credentials, the Graduate Certificate in Food Studies at Boston University’s Metropolitan College provides a solid foundation in gastronomy—and can be tailored to focus on food-related areas such as business, communication, history and culture, or policy.

The four-course Food Studies certificate program is a good choice for those who may not be in a position to commit to a full degree program. However, because the certificate program shares courses with the Master of Liberal Arts in Gastronomy, students who are accepted into the MLA in Gastronomy program may apply 16 credits toward their degree requirements.

The certificate can be completed on a part-time basis in one year by taking two courses per semester. Occasional courses are offered online for students who wish to complete their certificate at a distance. Look for sections “OL” or “EL” in the course descriptions.

Students who complete the Graduate Certificate in Food Studies will be able to demonstrate:

  • An ability to critically analyze current and foundational issues in food studies and food systems.
  • Proficiency in qualitative and quantitative methodologies for interdisciplinary food studies research.
  • Competence in the written and oral presentation of complex ideas and arguments in scholarly and professional contexts.

For more information about the Food Studies certificate, please see our Frequently Asked Questions.

Program Requirements

(16 credits)

A total of 16 credits from the following:

MET ML 565 Food Marketing

This course description is currently under construction.  [ 4 cr. ]

MET ML 589 Nature's Past: Histories of Environment and Society

Historians? approaches to environmental history, including human elements of technology, demography, local knowledge, political ecology, and social organization. Geographical foci include North America, Atlantic World, Asia, and Africa.  [ 4 cr. ]

MET ML 610 Special Topics
Fall ‘14
Sprg ‘15

This course description is currently under construction.  [ 4 cr. ]

Fall 2014
Section Type Instructor Location Days Times
A1 IND Pepper CAS 426 M 6:00 pm – 9:00 pm
C1 IND Shrem GCB 201 W 6:00 pm – 9:00 pm
Spring 2015
Section Type Instructor Location Days Times
A1 IND Lawrence CAS B25A M 6:00 pm – 9:00 pm
C1 IND Pepper FLR 133 W 6:00 pm – 9:00 pm
D1 IND Metheny FLR ARR R 6:00 pm – 9:00 pm
S1 IND Nesto ARR S 9:00 am – 12:00 pm
MET ML 611 Archaeology of Food in Ancient Times
Sprg ‘15

How people have obtained and processed a wide range of foods through time, beginning with early humans. Food used by hunter/gatherers; changes in diet and nutrition through time to early farmers. Examines archaeological evidence for types of plants and animals exploited for food, as well as human skeletal evidence for ancient nutrition and diseases related to diet and food stress. Consideration of early historical periods, especially in terms of how certain foods such as wine have played a significant role in culture beyond basic dietary needs.   [ 4 cr. ]

Section Type Instructor Location Days Times
A1 IND Metheny FLR 133 M 6:00 pm – 9:00 pm
MET ML 612 Pots and Pans: Material Culture of Food

Exploration of the food cultures and technologies through material culture- pots, pans, and utensils. Course will range broadly across cultures, time, and space with emphasis on medieval and early modern times. Life histories of humble, overlooked, everyday objects associated with food preparation and consumption; kitchens from prehistory to the present; tradition and fashion in cooking & dining vessels; pots and cooking technology; pots as metaphors & symbols.   [ 4 cr. ]

MET ML 614 Philosophy of Food

"Tell me what you eat and I will tell you what you are."-- Anthelme Brillat-Savarin (1755-1826) In this course, we will use the tools of the philosopher to study various aspects of food--its classification, preparation, consumption, and judgments about the practices affected by it. The focus in this course will be how philosophers contribute to food studies through engagement with long-standing philosophical questions--not just in aesthetics, moral and political philosophy, but also in metaphysics and epistemology. Topics addressed in the class may include foods as natural (or non-natural) kinds; cultural knowledge, know-how and food traditions; eating and identity; eating, rationality and norms; vegetarianism and moral philosophy; and neuroscience, culture and taste.   [ 4 cr. ]

MET ML 621 Researching Food History

This research seminar in food history focuses on the markets and marketplaces over centuries and across a wide geographical area. The focus of this seminar is to hone students? research and writing skills. The broad general topic will allow students to pursue their own special research interest within a larger context while working with others engaged in similar research and writing challenges. By the end of the semester, students will have made a start on conference papers in the field of food studies and indentified potential venues for presenting their work. 4 cr  [ 4 cr. ]

MET ML 622 History of Food
Fall ‘14
Sprg ‘15

The scope of the course will be global, covering civilizations of Asia, America, Africa, and Europe and how cultures of these domesticated unique staples, which literally enabled these civilizations to expand and flourish. The course will cover history of the interaction of humans with food resources from earliest hunting and gathering societies to the present. The major theme of the course will be the process of globalization, imperialism and the growth of capitalist enterprise and the cost of indigenous cultures and traditional farming practices and how these processes were shaped by trade in food. Online/blended course, face-to-face meetings TBA.  [ 4 cr. ]

Fall 2014
Section Type Instructor Location Days Times
EL IND Albala FLR 133 M 6:00 pm – 9:00 pm
Spring 2015
Section Type Instructor Location Days Times
EL IND Albala FLR ARR M 6:00 pm – 9:00 pm
MET ML 631 Culture and Cuisine: France

The association between France and fine cuisine seems so "natural." French society and history are intertwined with the culinary, and have been since the court society of the Old Regime. After the French Revolution, French cuisine became a truly modern affair in the public sphere. The invention of the restaurant, the practice of gastronomy, a literature of food, and strong links between French cuisine and national identity all came together in the 19th century. In the 19th and 20th centuries, French food, featuring both haute cuisine and regional culinary specialties, was widely considered the world?s best. In the 20th century, the culinary allure of France continued to fascinate people all over the world. It is still said today, enviously, that the French really know how to appreciate good food and wine "la bonne chère" in their daily lives. This course looks at how the history of French culinary culture evolved in the particular way that it did. The course is organized largely chronologically, but not entirely, as some of the readings weave issues of different times periods thematically. In studying culture and cuisine, with France as a great example, we will explore the relationship between a place, a people, and their foodways. We launch our investigation with the question: how and why is this relationship distinctive in France?   [ 4 cr. ]

MET ML 632 History of Wine

Understanding wine is impossible without knowing its rich and varied history. This course provides a survey of significant developments in the production, distribution, consumption and cultural uses of grape-based alcoholic beverages in the West. Topics include the role wine has played in the economy and culture of civilizations from the ancient Near East all the way through to its global impact in the 21st Century. We will focus in particular on wine as a religious symbol and a consumer beverage in the modern world.   [ 4 cr. ]

MET ML 633 Readings in Food History

A comparative perspective on issues of human subsistence through time. Changing patterns of nutrition and health, agricultural production, methods of coping with famine and organizing feasts, and origins and impact of culinary and dietary innovations.  [ 4 cr. ]

MET ML 638 Culture and Cuisine: New England
Fall ‘14

How are the foodways of New England?s inhabitants, past and present, intertwined with the history and culture of this region? In this course, students will have the opportunity to examine the cultural uses and meanings of foods and foodways in New England using historical, archaeological, oral, and material evidence. We will focus on key cultural, religious and political movements that have affected foodways in the region, as well as the movement of people.   [ 4 cr. ]

Section Type Instructor Location Days Times
B1 IND Davis CAS B14 T 6:00 pm – 9:00 pm
MET ML 639 Culture and Cuisine: Quebec

Moving beyond the stereotypes of poutine and maple syrup, this course will explore the rich contemporary and historical foodscapes of Quebec. The cuisine of this predominantly French-speaking area of Canada has been marked by the lasting legacies of French, British and a variety of immigrant cultures. The result is a combination of fascinating traditions and some of the most exciting new culinary trends in the Northeast--from iced cider to head-to-tail eating. This course will look at questions of identity politics, heritage preservation and the development of sustainable local food systems, as well as the everyday culture and life of this unique Canadian province. Offered in a blended format, class will meet once a month face-to-face and on-line before and after a weeklong trip to Quebec City, Montreal and surrounding rural areas. While in Quebec, students will have a chance to meet farmers, artisans and culinary professionals and engage in a number of hands-on activities.  [ 4 cr. ]

MET ML 641 Anthropology of Food
Fall ‘14
Sprg ‘15

What can food tell us about human culture and social organization? Food offers us many opportunities to explore the ways in which humans go about their daily lives from breaking bread at the family table, haggling over the price of meat at the market to worrying about having enough to eat. Food can also tell us about larger social organizations and global interconnections through products like Spam that are traded around the globe and the ways in which a fruit like the tomato transformed the culinary culture of European nations. In this course we will consider how the Anthropology of Food has developed as a subfield of Cultural Anthropology. We will also look at the various methodologies and theoretical frameworks used by anthropologists to study food and culture. 4 cr.  [ 4 cr. ]

Fall 2014
Section Type Instructor Location Days Times
B1 IND Rovner CGS 423 T 6:00 pm – 9:00 pm
Spring 2015
Section Type Instructor Location Days Times
B1 IND Rovner FLR 123 T 6:00 pm – 9:00 pm
MET ML 642 Food Ethnography

This course explores what food ethnography is and how food ethnographers work. Students will learn about food ethnography by reading and discussing its methods and by practicing them. Students will write a research design for an ethnographic project on some aspect of Boston?s multifaceted alternative food system, carry out the research, analyze their data, and write up and orally present the results. Students will learn about and use the methods of participant observation, interviews, photography, food mapping, informant documentation, food logs, and others. They will learn about research ethics. They will pay particular attention to the ways that studying food culture presents unique methods and insights.  [ 4 cr. ]

MET ML 671 Food and Visual Culture

An extensive historical exploration into prints, drawings, film, television, and photography relating to food in the United States and elsewhere. Examines how food images represent aesthetic concerns, social habits, demographics, domestic relations, and historical trends.   [ 4 cr. ]

MET ML 672 Special Topics: Art and Food

Focusing on the dialogue between gastronomy and art, from antiquity to the present, this seminar offers students the opportunity to research the work of artists who represented food, drink, harvest and hunger, the role of the decorative arts in dining and the relationship of national traditions of art and cuisine. Students test the validity of analogies that scholars have drawn between developments in the two areas of endeavor. Uncharted areas of affinity linking art and cuisine are explored. Providing an introduction to fundamental aspects of the art historical periods in question, the course is designed to accommodate students without previous formal study of art history. Those with prior experience in the discipline will be given new purchase on the art.  [ 4 cr. ]

MET ML 673 A Survey of Food in Film

We can all take pleasure in eating good food, but what about watching other people eat or cook food? This course will survey the history of food in film. It will pay particular attention to how food and foodways are depicted as expressions of culture, politics, and group or personal identity. We will watch a significant number of films, both fiction and non-fiction, classic and modern. A good portion of class time will also be given to discussing the readings in combination with hands-on, in-depth analysis of the films themselves.   [ 4 cr. ]

MET ML 681 Food Writing for the Media
Sprg ‘15

Students will develop and improve food-writing skills through the study of journalistic ethics; advertising; scientific and technological matters; recipe writing; food criticism; anthropological and historical writing about food; food in fiction, magazines and newspapers. 4 cr  [ 4 cr. ]

Section Type Instructor Location Days Times
C1 IND Staff EOP 274 W 6:00 pm – 9:00 pm
MET ML 691 Nutrition and Diet: Why What You Eat Matters

This course is designed to introduce major concepts in nutrition and diet to students of food studies and other disciplines who have limited or no background in the biological sciences. The overarching goal is to develop a working understanding of the basic science of nutrition and apply this knowledge to personal health and professional settings. The course begins with the fundamentals of nutrition and diet, focusing on macro- and micronutrient intakes and needs throughout the life course. Food-based nutrition will also be discussed, alongside dietary guidelines, recommendations, and food labels. Moving from the individual level to the larger public health arena, we will also examine such topics as nutritional ecology, influences on dietary intakes, overnutrition, and undernutrition. A running theme throughout will be critiquing how diet and nutrition are treated in the media and press.  [ 4 cr. ]

MET ML 692 Evaluating and Developing Markets for Cultural Tourism
Fall ‘14

Cultural tourism in the 21st century is more than the traditional passive activities of visiting a museum, hearing a concert or strolling down an historic street. It has become an active, dynamic branch of tourism in which half of all tourists have stated that they want some cultural activities during their vacation. In this course we will introduce various themes of cultural tourism including the relationship between the Tourist Industry and the Cultural Heritage Manager, conservation and preservation vs. utilization of a cultural asset, authenticity vs. commoditization, stakeholders and what should be their rights and obligations, tangible and intangible tourist assets, the role of government, private industry and the non-profit sectors in tourism planning and sustainable economic development. We will examine these themes in different areas of cultural tourism including the art industry, historical sites, cultural landmarks, special events and festivals, theme parks and gastronomy.   [ 4 cr. ]

Section Type Instructor Location Days Times
B1 IND Mendlinger GCB 209 T 6:00 pm – 9:00 pm
MET ML 701 Introduction to Gastronomy: Theory and Methodology
Fall ‘14
Sprg ‘15

This course is designed to introduce students to current and foundational issues in food studies and gastronomy. Through this focus on central topics, students will engage directly in the interdisciplinary method that is central to food studies. Each week will introduce a unique view of the holistic approach that is central to a liberal arts approach to studying food and a new research technique will be presented and put into practice through the readings and course exercises. This course will give Gastronomy students a better understanding of the field as a whole. While providing an overview and methodological toolbox, it will act as a springboard in to areas of specialization of the course. 4 cr.  [ 4 cr. ]

Fall 2014
Section Type Instructor Location Days Times
C1 IND Metheny FLR 123 W 6:00 pm – 9:00 pm
Spring 2015
Section Type Instructor Location Days Times
C1 IND Metheny CGS 515 W 6:00 pm – 9:00 pm
MET ML 704 Special Topics
Fall ‘14
Sprg ‘15

Spring 2015 - MET ML704 B1 - Special Topic: "Food Photography."
Class will explore the essentials of food photography; how to think and see like a camera, learn Photoshop Elements and basic photo editing, tell a food story through pictures and on- location and practice via field trips with additional photo editing and a final project presentation.

Spring 2015 - MET ML704 C1 - Special Topic: "Beer & Spirits."
In this course we will explore the great variety of beer styles and spirit categories currently available and the role each plays in our culture. We will survey significant developments in the historical evolution, production, distribution, consumption and cultural usage of these alcoholic beverages in the US. We will taste beer and spirits extensively to demonstrate examples of the most important categories and classifications. 2 credits.

Spring 2015 - MET ML704 S1 - Special Topic: "Starting Your Own Food Business."
No matter what type of food business one wants to start, a plan and expert advice on how to go about it is necessary. The goal of this course is to introduce the fundamentals of food service business planning, focusing on restaurants, cafes, bistros and personal chef businesses. Topics from food safety to employee management to finances and operations will be covered by instructors experienced in many aspects of successful food businesses, along with guest speakers from the industry. The culmination of the course is a working business plan to aid the student in the realization of their concept. 2 credits.

Spring 2015- MET ML704 S2 - "Making Wine Laboratory."
Students will learn how to ferment, mature, and bottle wine at the Boston Winery facility in Dorchester, Mass. Hands-on experience will accompany lectures about harvest parameters, crushing and maceration, fermentation, maturation, bottling, labeling, and storage. Students will document and present their progress as they navigate the exciting and sometimes unpredictable art and science of vinification. Student will continue to check on their wine as it matures and is bottled.   [ 2 cr. ]

Fall 2014
Section Type Instructor Location Days Times
C1 IND Block FLR 117 W 6:00 pm – 9:00 pm
S1 IND Vyhnanek FLR 122 S 9:00 am – 1:00 pm
Spring 2015
Section Type Instructor Location Days Times
B1 IND Gallant FLR ARR T 10:00 am – 2:00 pm
C1 IND Block FLR 117 W 6:00 pm – 9:00 pm
S1 IND Vyhnanek FLR 117 S 9:00 am – 1:00 pm
MET ML 706 Food and Gender

This course takes an anthropological, cross-cultural, and interdisciplinary approach to food and gender, looking at how masculinity and femininity are defined through beliefs and practices surrounding food and body. It explores theories of gender and methods for studying it and engages students in ethnographic research on gender and food.  [ 4 cr. ]

MET ML 711 The Many Meanings of Meat

There is perhaps no foodstuff more prized than meat, and there is none more problematic. Long associated with power, masculinity, vitality, and progress, meat is also linked to imperialism, sexism, speciesism, environmental collapse, foodborne disease, and chronic illness. In this comprehensive overview we will examine meat's many historical, economic, ecological, ethical, and nutritional dimensions. Coursework will include a wide variety of readings, online discussions, written assignments, field trips, and other experiential opportunities. 4 credits  [ 4 cr. ]

MET ML 712 The Sociology of Food and Labor

This course will bring a sociological perspective to the study of food and labor by exploring farming, farmers, and food production in the United States. Using an intersectional lens of class, race, gender, and sexuality, we will explore such questions as: How are social categories relevant to farming? What are the social and cultural narratives shaping our current understanding of farmers and farming? What is the relationship of this narrative to the recent upsurge of beginning farmers? How is food production influenced by, and influencing, social life? While much of the course reading is based in social science scholarship, material will include fiction, popular and visual media, memoir, and documentary film. Assignments include co-facilitation of one discussion, two short analytical papers, and a final paper/project.  [ 4 cr. ]

MET ML 713 Agricultural History

This course surveys the history of American agriculture from the colonial era to the present. It examines how farmers understood markets, made crop choices, adopted new technologies, developed political identities, and sought government assistance. Emphasis on the environmental, ideological, and institutional impact of farm modernization and industrialization.  [ 4 cr. ]

MET ML 714 Urban Agriculture

Growing food in urban contexts raises interesting questions about food access, nutrition education, perceptions of public spaces and the place of nature in the urban environment. This course focuses on urban agriculture in Boston and a number of case studies from around the globe. Students visit gardens, learn basic cultivation skills through hands-on activities, and study the social and cultural sides of urban agriculture, as well as the political and city planning aspects of urban agriculture projects. 4 cr.  [ 4 cr. ]

MET ML 715 Food and the Senses
Fall ‘14
Sprg ‘15

This course is an interdisciplinary exploration of the sensory foundations and implications of food. We will study the senses as physical and cultural phenomena, the evolving concepts of terroir and craft, human nutritional and behavioral science, sensory perception and function, and the sensory and scientific aspects of food preparation and consumption. Understanding these processes, constructions and theories is key to understanding a vast array of food-related topics; cheese-making, wine-tasting, fermentation, food preservation, culinary tools and methods, cravings and food avoidance, sustainability and terroir, to name just a few.   [ 4 cr. ]

Fall 2014
Section Type Instructor Location Days Times
D1 IND Palmer FLR 121 R 6:00 pm – 9:00 pm
Spring 2015
Section Type Instructor Location Days Times
D1 IND Morrow FLR 121 R 6:00 pm – 9:00 pm
MET ML 720 Food Policy and Food Systems
Fall ‘14

This course presents frameworks and case studies that will advance participants' understandings of U.S. and global food systems and policies. Adopting food-systems and food-chain approaches, it provides historical, cultural, theoretical and practical perspectives on world food problems and patterns of dietary and nutritional change, so that participants acquire a working knowledge of the ecology and politics of world hunger and understand the evolution of global-to-local food systems and diets. Global overview of world food situations will be combined with more detailed national and local-level case studies and analysis that connect global to local food crisis and responses.   [ 4 cr. ]

Section Type Instructor Location Days Times
B1 IND Messer CAS 424 T 6:00 pm – 9:00 pm
MET ML 721 US Food Policy and Culture
Sprg ‘15

This course overviews the forces shaping U.S. food policies, cultural politics, diet, and nutrition situations in the twenty-first century. After reviewing the history of U.S. domestic food policy, course discussions consider globalization, new agricultural and food technologies, new nutrition knowledge, immigration, and "sustainable-food" ideology as drivers of American dietary and food-regulatory change. "Food systems," "food chains," and "dietary structure" provide the major analytical frameworks for tracing how food moves from farm to table, and the role of local through national government and non-government institutions in managing these food flows.   [ 4 cr. ]

Section Type Instructor Location Days Times
B1 IND Messer CAS 426 T 6:00 pm – 9:00 pm
MET ML 722 Studies in Food Activism

In this class students will explore the work of anthropologists and other social scientists on food activism citizens' efforts to promote social and economic justice through food practices and challenge the global corporate agrifood system. The class will explore diverse individual and collective forms of food activism including veganism, gleaning, farmers' markets, organic farming, fair trade, CSAs, buying groups, school gardens, anti-GMO movements, Slow Food, Via Campesina, and others. It will address the questions: what is food activism, what are its goals, what is working and not working, and what are the results?   [ 4 cr. ]

Courses may not be repeated for credit.

Apply to the Certificate in Food Studies.
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