Gastronomy

• MET ML 650: The Foundation of Beer and Spirits
  The objectives of this course are to 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 alcohol beverages in the United States. We will taste beer and spirits extensively to demonstrate examples of the most important categories and classifications.
• MET ML 651: Fundamentals of Wine
  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.
• MET ML 652: A Comprehensive Survey of Wine
  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.
• MET ML 653: Mastering Wine: Skill Development
  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.
• MET ML 654: The Wine Trade: Global, National and Local Perspectives
  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.
• 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.
• MET ML 672: Food and Art
  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.
• MET ML 673: Survey of Food and 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.
• MET ML 681: Food Writing for the Media
  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.
• 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.
• MET ML 692: Evaluating and Developing Markets for Cultural Tourism
  'Culinary Tourism', sometimes called 'Food Tourism' or 'Gastronomy Tourism' encompasses the active engagement with food and beverage experiences within a given culture or society, reflecting a sense of place, heritage or tradition. Most often associated with International travel focusing on food, drink and tourist economies, examples of culinary tourism are increasingly found even domestically, in one's own home city or town. The idea of exploring a place for culinary purposes (eating, drinking, cooking, learning about local and regional foods) has a long history, however today the travel industry is showing record numbers with no signs of slowing. Nearly 50% of International travelers cite food and drink as the primary purpose of their journeys and the field has never before offered so many options and of food and drink experiences to choose from.
  
  From 'gourmet' chef-led tours and ultra-local street food crawls to home cooking classes, agricultural visits and everything in between, this course will consider both the theoretical and practical aspects of culinary tourism in the 21st century. We will focus on questions around identity (food as expression), authenticity ('going to the source'), commoditization ('who gets to cook/eat what and why?') and the role of food and travel media, as well as travel industry issues such as overtourism, environmental impact and cultural appropriation.
  
  In addition to learning the history and concepts behind culinary tourism's development, we will also take a practical approach, looking at how the industry itself functions -- how are food and drink tours/experiences put together? Who are the industry stakeholders? What are the trends and forces driving the growing interest and what affect can this have -- both good and bad -- on local economies and cuisines?
• MET ML 698: Laboratory in the Culinary Arts: Cooking
  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
• MET ML 699: Laboratory in the Culinary Arts: Baking
  In this introductory course in the pastry arts, students will learn the history and fundamentals of baking through lecture, demonstration, and full, hands-on participation. Topics covered will include, but are not limited to: the characteristics and function of ingredients; how to properly scale and measure ingredients; and preparing classic pastries such as puff pastry, Paris-Brest, kouign amann, brioche, pavlova, biscotti, roulade, clafoutis, chocolate babka, dacquoise, charlottes, fresh fruit galettes, Victoria sponges, and financiers.
• MET ML 700: Culinary Arts Laboratory
  In the spring of 1989, Boston University held the first class in the Certificate Program in the Culinary Arts. Spearheaded by Rebecca Alssid, Julia Child, and Jacques Pépin, this intensive, semester-long program was developed to expose students to classic French and American techniques, baking, international cuisines, sustainability, and many more subjects. The unique program merges the best aspects of traditional culinary arts study with the hands-on tutelage of a wide range of chefs-- augmented by insight into the food industry as a whole. This model allows students to enter a wide variety of jobs related to food as well as continue their education in the Gastronomy Program. Boston University's full-time culinary arts program- -entering its third decade--is taught entirely by working chefs and experts in the food industry.
  
  The goals of this program are to:
  
  * Expose dedicated culinary students of all ages to the best professional chefs and teachers in the world of cooking
  
  * Train students in the basic classical and modern techniques and theories of food production
  
  * Introduce students to various cultures through their cuisines
• MET ML 701: Introduction to Gastronomy: Theory and Methodology
  This course is designed to introduce students to current and foundational issues and methods in food studies and gastronomy. Through readings, discussions, and research, students will gain familiarity with major topics, issues, and debates in the field. They will become proficient at identifying and putting into practice different methods in food studies research and in understanding how to communicate across disciplines. 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.
• MET ML 704: Special Topics
  Fall 2016 - MET ML704 S1 - Special Topic: "Launching Your Food Business."
  Whatever type of food-related business you want to start, you will need expert advice to plan and launch. This class will guide you through the process of developing and realizing your business idea. Guest speakers from the food industry will share hands- on knowledge and insights. Students will develop a Lean Canvas (leanstack.com) and focus on preparing an "investor deck" - a presentation for potential investors, partners or customers. Grading is based on attendance, participation, completing a Lean Canvas, and a final presentation during the final class meeting. This class can be taken as a follow on to ML 655 S1, "Planning a Food Business" or as a stand-alone class.
• 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: Food and Gender
  In Food and Gender we will explore ways in which language and behaviors around food both reinforce and challenge gender hierarchies and restrictive norms. Using frameworks developed in gender studies we will interrogate our contemporary foodscape through close readings of many media, including food blogs, magazines, TV shows and advertisements. The course will include reading, research, field work, discussion, and cooking to help us understand why and how food has been gendered and how the process differs across place, time, and culture.
• MET ML 707: Directed Study
  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.
• MET ML 708: Directed Study
  Prereq: consent of coordinator.

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