Gastronomy

Metropolitan College

The following courses are electives within the Master in Liberal Arts in Gastronomy graduate program and the Food Studies Graduate Certificate. They are also open to non-degree students who have completed an undergraduate degree.

Anthropology of Food

MET ML 641

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 to 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 consider how the anthropology of food has developed as a subfield of cultural anthropology. We also look at the various methodologies and theoretical frameworks used by anthropologists to study food and culture. 4 cr. Tuition: $3440

Summer 1 (May 22-June 28)

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Fundamentals of Wine

MET ML 651

Suitable 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 the course, students will be able to exhibit fundamental knowledge of the principal categories of wine, including major grape varieties, wine styles, and regions; correctly taste and classify wine attributes; understand general principles of food and wine pairing; and comprehend the process of grape growing and winemaking. 2 cr. Tuition: $1720; lab fee: $200; total charge: $1920

WINE GLASSES: Students are required to purchase wine glasses, which are available for purchase for $20 on the first day of class. You may pay cash, check, or credit card to your instructor.

Summer 1 (May 23-June 25)

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Food and Visual Culture

MET ML 671

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. Tuition: $3440

Summer 1 (May 23-June 27)

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Special Topics

MET ML 704

Topic for Summer 2018: Survey of the Wines of Tuscany. This survey course provides students with a thorough knowledge of the wines of Tuscany and the history, culture, and geography that supported and continues to support the development of the Tuscan wine industry. Students will experience the sensory aspects of many Tuscan wines through tutored tastings led by Bill Nesto. They will learn how the Tuscan wine industry has had a pivotal influence on the Italian wine industry and how it has influenced world markets. 2 cr. Tuition: $1720; lab fee: $200; total charge: $1920

WINE GLASSES: Students are required to purchase wine glasses, which are available for purchase for $20 on the first day of class. You may pay cash, check, or credit card to your instructor.

Summer 1 (May 24-June 28)

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Food and the Senses

MET ML 715

An interdisciplinary exploration of the sensory foundations and implications of food. Studies 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; including cheese-making, wine-tasting, fermentation, food preservation, culinary tools and methods, cravings and food avoidance, sustainability, and terroir. 4 cr. Tuition: $3440

Summer 2 (July 3-August 9)

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Food Values: Local to Global Food Policy, Practice, and Performance

MET ML 719

Reviews various competing and sometimes conflicting frameworks for assessing what are "good" foods. Examines what global, national, state, and local food policies can do to promote the production and consumption of these foods. Teaches how to conceptualize, measure, and assess varying ecological, economic, nutritional, health, cultural, political, and justice claims. Analyzes pathways connecting production and consumption of particular foodstuffs in the U.S. and the world. Emphasizes comparative food systems and food value chains, and the respective institutional roles of science and technology, policy, and advocacy in shaping food supply and demand. 4 cr. Tuition: $3440

Summer 2 (July 2-August 8)

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