Gastronomy

• MET ML 704: Special Topic: Cookbooks and History
  Seminar on the use of cookbooks and recipes as historical documents unique to food history.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.
• MET ML 705: Artisan Cheeses of the World
  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
• MET ML 706: Representations of Food and Gender in the Media
  This course examines the relationship between food and gender (and gender roles) through an interdisciplinary examination of representations of food in visual culture. It looks at films and TV programs as well as other forms of visual culture (i.e. magazines, cookbooks, advertisements, photography, web pages, etc.). The investigation of these materials is guided by two main objectives: 1) to examine how these visual texts depict the relationship between food and gender; and then, 2) to analyze how these meanings are produced. In class, we watch relevant films and TV programs as well as look at other forms of visual culture. Assigned readings are designed to illuminate both the topics discussed as well as the specific visual material examined. A good portion of class time is given to discussing the readings in combination with a hands-on, in-depth analysis of the visual material.
• MET ML 707: Directed Study
  Prereq: consent of coordinator.
• MET ML 708: Directed Study
  Prereq: consent of coordinator.
• MET ML 709: Directed Study
  
• MET ML 711: Special Topic: 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
• MET ML 712: The Sociology of Food and Labor
  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.
• MET ML 713: Agricultural History: a Survey of Agriculture form the Pre-Historic Period to the Modern Period
  This course examines the history of agriculture within a broad interdisciplinary context with discussion of the relationships between the environment, populations, cultures, technologies, economics, and politics as they shape agricultural history. Emphasis on food production within different civilizations and continents from the prehistoric period to the modern era. 4 cr
• MET ML 715: Experiencing Food Through the Senses
  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.
• MET ML 720: Food Policy and Food Systems
  This core course in the Food Policy Concentration will cover political, economic, and ecological concepts and approaches to food policies. 4 cr
• MET ML 800: Masters Project
  Upon completion of courses and all requirements for the degree, the final project or thesis is required under the direction of a Gastronomy faculty member. A topic, outline, and completed schedule must be approved by the academic advisor to the Gastronomy Program. 2 cr
• MET ML 801: Masters Thesis
  Upon completion of courses and all requirements for the degree, the final thesis or project is required under the direction of a Gastronomy faculty member. A topic, thesis outline, and a completion schedule must be approved by the academic advisor to the Gastronomy Program. 4 cr

Note that this information may change at any time.

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