Courses
Gastronomy
Check back on December 15th for Summer 2010 courses.
Metropolitan College
Culture and Cuisine: France
MET ML 631
Online offering. 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 time periods thematically. In studying culture and cuisine, with France as a great example, we 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? For further information, call the office of Distance Education at 617-358-1960. 4 cr.
Culture and Cuisine: Italy
MET ML 636
A hands-on intensive history and cooking class exploring the culinary culture of Italy from ancient times to the present. Class time is equally divided between in-depth lectures, discussions of readings from primary source texts ranging from Aicius and Petronius to Artusi and The Futurist Cookbook, as well as kitchen exercises. Students have the opportunity not only to use historic cooking methods to recreate dishes from the past, including classic Italian staples, but to taste and assess them as well. 4 cr.
A Comprehensive Survey of Wine, Spirits and Beer
MET ML 652
Students passing this course 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.
Nutrition and Diet
MET ML 691
An introduction to nutrition with special emphasis on carbohydrates, fibers, proteins, fats, vitamins, and minerals; course discusses the relationship between these nutrients and health. Applied topics include menu design based on current dietary advice, nutrient content of unprocessed and processed foods, regulation of food intake, food safety, and nutrition legislation. 4 cr.
Special Topic: Agricultural History
MET ML 713
A survey that examines the history of agriculture from the late 17th century to the late 20th century within a broad, interdisciplinary context. Discusses the relationships between the landscape, technology, culture, market, and politics as they shape agricultural history. The emphasis of this course is on food production in Britain and North America and draws upon both primary and secondary resources. 4 cr.
