Courses

The listing of a course description here does not guarantee a course’s being offered in a particular semester. Please refer to the published schedule of classes on the Student Link for confirmation a class is actually being taught and for specific course meeting dates and times.

• MET ML 641: Anthropology of Food
  This course introduces students to the anthropological study of food and to the concept of food as a cultural system. In this cross-cultural exploration, we will examine the role of food and drink in ritual, reciprocity and exchange, social display, symbolism, and the construction of identity. Food preferences and taboos will be considered. We will also look at the transformative role of food in the context of culture contact, the relationship between food and ideas of bodily health and body image, food and memory, and the globalization of food as it relates to politics, power, and identity. Effective Spring 2021, this course fulfills a single unit in each of the following BU Hub areas: Ethical Reasoning, Social Inquiry I, Research and Information Literacy.
  BU Hub Learn More

  • Social Inquiry I
  • Ethical Reasoning
  • Research and Information Literacy
• 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 655: Planning a Food Business
  Whatever type of food-related business you want to start, you will need expert advice to plan and launch. This course 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. In this section you will focus on writing a business plan utilizing the Lean Canvas methodology (leanstack.com). Grading is based on attendance, participation and completing a Lean Canvas.
• 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 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 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.
• MET ML 712: Food and Society
  Examines the role of food in society and how it shapes identity and structures our lives. Explores multiple contexts of food production, access, procurement, and consumption, including rural agricultural sites, urban homesteads, grocery shopping, CSAs, and food assistance programs, and the intersection of food practices with class, ethnicity, race, and gender.

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