Master of Liberal Arts in Gastronomy

Gives an overview of the history and role of food since the Greco-Roman period to the present using primary and secondary sources. Will examine how political, economic, social and cultural structures might influence and be reflected by food choices. Focuses largely on Western Europe, but will use comparative analysis with non-Western cultures at points of intersection.  [ 4 cr. ]

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. ]

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. ]

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. ]

Provides a detailed examination of how businesses can successfully use Internet and Web technology. Students are introduced to the concepts and issues of electronic commerce. Topics include comparison of e-commerce procedures, payment mechanisms, applications in different industry sectors, security, the challenges of starting and maintaining an electronic business site, as well as a comparison with traditional business practices.   [ 4 cr. ]

Introduces creative aspects of Web design using application programs such as Flash and Rixio/Adobe Multimedia. Students will have an opportunity to develop applications that integrate text content with video, digital photographs, computer animation, and computer graphics for website enhancement. This course will also focus on the exploration of a range of issues such as principles of good Web design and use of multimedia/Flash in major business applications. Students will create projects that integrate digital media, digital sound, and computer animation for e-learning, e-commerce, and related application areas.  [ 4 cr. ]

Addresses the specifics of new product and service development and fostering innovation and technology to increase performance. Topics include generating and screening initial ideas; assessing user needs and interests; forecasting results; launching, and improving products and programs; bringing innovation to commercial reality.   [ 4 cr. ]

This course will explore marketing and brand management for food products, components and ingredients in the restaurant and retail industries. Of particular interest will be the convergence of various parts of the food system and the erosion of conceptual distinctions regarding the source and nature of prepared foods. This will include the extension of retail brands into the restaurant channel and vice versa, as well as the supply chain for agricultural and manufactured products consumed in the restaurant channel. The course will cover strategic and tactical marketing issues related to food including new product development, manufacturing and production, packaging, pricing and distribution. It will also cover relevant topics in consumer behavior, such as connoisseurship. Some attention will be give to sustainability, including the marketing dynamics related to the slow and organic foods movements. 4 credits  [ 4 cr. ]

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. ]

ML610 is the designation for "Special Topics in Gastronomy". The subject matter for ML610 courses changes from semester to semester, and more than one ML610 can be offered in a given semester. Course descriptions for all ML610 sections are listed below. For more information, please contact the department Graduate Student Advisor.

Fall 2013-- The Remembrance of Things Tasted: Reading and Writing the Food Memoir. Food in its substantial state rests but an instant on the tongue; in memory it remains for years, hidden until tapped by the taste of something similar or the same. Memories of meals or dishes serve writers as a portal into their past or an armature over which other memories may be draped. Food memoir constitutes a literary genre worthy of our attention. Students have a chance to savor its pleasures as we discuss work by M.F.K. Fisher, A.J. Leibling, Angelo Pellegrini, Ruth Reichl, Sara Suleri, and others. Both memoir and analytical papers will be assigned.  [ 4 cr. ]

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. ]

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. ]

"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. ]

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. ]

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. ]

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. ]

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. ]

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. ]

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. ]

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. ]

For students without previous knowledge of wine, this introductory survey explores the world of wine through lectures, tastings, and assigned readings. By the end of this course, students will be able to 1). Exhibit fundamental knowledge of the principal categories of wine, including major grape varieties, wine styles, and regions; 2). Correctly taste and classify wine attributes; 3). Understand general principles of food and wine pairing; and 4). Comprehend the process of grape growing and winemaking. Open only to matriculated gastronomy students.  [ 2 cr. ]

Students passing this course will attain proficiency in the field of wine and associated alcoholic beverages. This intensive survey covers each of the world's most important geographical areas and includes comprehensive comparative tastings. The final examination includes a tasting as well as a written component.   [ 4 cr. ]

Provides students with mastery of the field of alcoholic beverages. The curriculum is divided into the following sections: viticulture, vinification, distillation and brewing; wine tasting, including blind tasting; the interaction of wine and food; and the business of wine. Examination covers tasting skills, factual information and essay writing. 4 credits, Wed. 6-9. FUL Room 122.   [ 4 cr. ]

Gives students an in-depth understanding of issues confronting national wine industries and how these issues relate to the U.S. and local wine trade. Students develop understanding and professional skills by researching assigned topics, participating in teacher-led discussions, and tasting numerous wines under the guidance of instructors. Specialists in the wine trade visit to contribute their expertise and provide an interface to the trade. Students share independent research with classmates by giving presentations and researching relevant topics which highlight issues currently facing the wine industry. The format of this course requires students to do independent research, which may be presented in class and/or submitted in the form of an essay.   [ 4 cr. ]

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. ]

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. ]

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. ]

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. ]

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. ]

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. ]

Exposes students to a craft-based understanding of the culinary arts from which to better understand how food and cuisine fit into the liberal arts and other disciplines and cultures. The course integrates personal experience and theory through discipline by training students in the classic and modern techniques and theories of food production, through cooking and working efficiently, effectively, and safely, and by introducing students to foods of various cultures and cuisines from around the world. Open only to matriculated gastronomy students. Cannot be taken in addition to ML 700. 4 cr  [ 4 cr. ]

Exposes students to a craft-based understanding of the culinary arts from which to better understand how food and cuisine fit into the liberal arts and other disciplines and cultures. The course integrates personal experience and theory through discipline by training students in the classic and modern techniques and theories of food production, through pastry and baking methods as well as working efficiently, effectively, and safely, and by introducing students to baking techniques from various cultures and cuisines from around the world. Open only to matriculated gastronomy students. Cannot be taken in addition to ML 700.  [ 4 cr. ]

The Laboratory in the Culinary Arts for Spring 2012, is an 8 credit course that meets Mondays through Thursdays, 10:30 until 6 pm, depending on evaluating your work and cleanup time. Morning class is usually a lecture, a food demonstration or a field trip. The afternoon session, which begins at 1 pm, sharp, is hands-on cooking. You will learn the cooking skills and techniques of France, the Americas, and Italy, as well as other ethnic techniques of food preparation. Tuition is $6,080 plus a $4,000 lab fee.

The following persons have been the instructors for fall 2011 and most of them will be teaching in winter/spring 2012. The core instructors, are comprised of those who teach more than 5 meeting times during the semester are: John Vyhnanek, author, past owner of Harvard Street Grill, past executive chef at the Ritz Carlton Hotel, Boston, restaurant consultant; Jean Jacques Paimblanc, past executive chef Legal Sea Foods, Pavilion, Howard Johnsons, Panera Bread, Signature Breads; Janine Sciarappa, pastry chef; Jamie Bissonnette, chef/co-owner Toro, Coppa, past executive chef Eastern Standard; Chris Douglass, owner/chef Ashmont Grill, Tavolo, past owner Icarus; Jeremy Sewall, executive chef/co-owner Eastern Standard, Island Creek Oyster Bar and Grill, Lineage; Michael Leviton, executive chef/owner Lumiere, Area Four. The following instructors will have taught this semester either one or more times: Deborah Hansen, Taberna de Hara; Ihsan Gurdal, Formaggio Kitchen; Warren Belasco, on meat; Sam Huang, Super Fusion; Ellen Messer, on sugar; Sandy Block; Master of Wine; Jim Dodge, world famous baker; Nina Simonds, Chinese culture and Cuisine; Walter Willett, nutritionist; Max Harvey, Jasper White's Summer Shack; Bess Emanuel, food consultant; Fabrizia Lanza, consultant and owner Anna Tasca Lanza Culinary School, Sicily; Nina Gallant, food photographer; Jeff Fournier, executive chef 51 Lincoln; Bill Nesto, Master of Wine; Judith Jones, food editor and cookbook author; Irene Costello and Joan Mac Isaac, food product producers; Raymond Ost, chef/owner Sandrine's Restaurant; Joseph Polak, Rabbi and expert on Kosher foods, Boston University Hillel; Patrick Dubsky, owner Winestone and former sommelier; Charles Grandon, former executive chef, Boston Harbor Hotel, Boston University catering, Pillar House, presently executive chef Winchester Country Club; Claudia Roden, world expert on foods of the Mediterranean countries; Jean --Claude Szurdak on French pastries; Sheryl Julian, food editor of the Boston Globe; Joseph Carlin, food historian; Priscilla Martel, baker; Mary Ann Esposito, expert on foods of Italy, Leo Romero, expert on culture and cuisine of Mexico, owner/chef Casa Romero; Jackson Cannon, mixologist and sommelier; Ana Sortun, executive chef/owner Oleana Restaurant and expert on food of Turkey; Garrett Harker, owner Eastern Standard and Island Creek Oyster Bar and Grill; Sam Mendlinger, on agriculture in Africa and sustainability. Unfortunately Jacques Pepin could not make it teaching this semester because of illness but he has not missed a semester teaching in over 21 years.

There is no other course of this kind offered anywhere. It is a perfect fit to the interdisciplinary approach to food studies in the Gastronomy Program. Only 12 students are admitted into this course each semester. Lisa Falso is the exclusive student and kitchen supervisor for this particular program. She will be instructing you along with the visiting chefs as well as being in charge of the overall curriculum.   [ 8 cr. ]

Seminar on the use of cookbooks and recipes as historical documents unique to food history. Cookbooks and recipes will be examined from a variety of perspectives: cultural, culinary, social, economic, agricultural, geographical, and comparative.  [ 2 cr. ]

An in-depth exploration of the styles and production of cheeses from regions around the world, from their beginnings on the farm to the finished products at the table. 2 cr  [ 2 cr. ]

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. ]

Students may work with a full-time Boston University faculty member to complete a Directed Study project on a topic relevant to the program. These projects must be arranged with and approved by Gastronomy program coordinator.  [ Var cr. ]

Prereq: consent of coordinator.   [ Var cr. ]

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. ]

Course will examine the work of producing food, from agriculture to domestic consumption and everything in between. It will focus on sociological frameworks for thinking about the labor of growing food, transporting it, transforming it into comestibles, and finally serving and cleaning related to food consumption. With some emphasis on the Americas, the course will also consider the way global labor shapes the availability of food for different populations. It will also include a substantial analysis of gender, race, and social class as factors in the division of food labor. Readings and discussion will touch on migrant labor, domestic cooking, waiting and serving, growing and butchering, cooks and chefs, and more. Course is structured around three meetings and online instruction.  [ 4 cr. ]

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. ]

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. ]

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. ]

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. ]

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. ]

Students nearing the completion of their degree requirement for the MLA in Gastronomy may register for the Masters Project. This graduation requirement is available for students who entered the MLA program during or after Fall 2009. The Masters Project must be completed under the direction of a full-time Boston University faculty member. The coordinator of the Gastronomy program must approve a topic, outline, bibliography and schedule for the project. Please contact the program coordinator for further details and guidelines. Students must also concurrently enroll in ML 802. 2 cr.  [ Var cr. ]

Students nearing the completion of their degree requirement for the MLA in Gastronomy may register for the Masters Project. This graduation requirement is required for students who entered the MLA program before Fall 2009. The Masters Thesis must be completed under the direction of a full-time Boston University faculty member. The coordinator of the Gastronomy program must approve a topic, outline, bibliography and schedule for the project. Please contact the program coordinator for further details and guidelines. 4 cr.  [ 4 cr. ]