MA in Gastronomy
A unique, multidisciplinary program, the Master of Arts (MA) in Gastronomy encompasses the arts, the humanities, and the natural and social sciences. Students in the program examine the role of food in historical and contemporary societies from a variety of perspectives, gaining a holistic view of the impact of food, food science, and nutrition on world civilization.
Available online, on campus, and in a blended format, the gastronomy program promotes scholarship about food by drawing from the diverse resources and expertise of a variety of Boston University faculty members, academic departments, visiting faculty, and industry professionals. The program offers special emphasis on experiential learning through hands-on culinary arts laboratories and wine studies courses. The interplay of reading, research, and writing about food, as well as exploring food through the senses, offers exceptional range and depth to food studies at Boston University.
We offer a flexible schedule to accommodate students who are working or who have other responsibilities that prevent traditional full-time study. On-campus classes are offered in the evening, and coursework can be completed on either a part-time or full-time basis. Online classes are asynchronous and can be completed on a part-time basis, typically two classes per term.
This program requires an average of 12–24 months to complete. Students may begin the program in the fall, spring, or summer term.
Learning Outcomes
- Advanced knowledge of social theory applicable to the study of food.
- An ability to critically analyze current and foundational issues in food studies and food systems.
- Proficiency in qualitative and quantitative methodologies for interdisciplinary food studies research.
- Competence in the written and oral presentation of complex ideas and arguments in scholarly and professional contexts.
Admissions Information
For current admissions information, please visit the Metropolitan College website.
Degree Requirements
A total of 10 courses (40 units) is required, as follows:
Core Courses (four courses/16 units)
- MET ML 622 History of Food
- MET ML 641 Anthropology of Food
- MET ML 701 Introduction to Gastronomy
- MET ML 715 Food and the Senses
Electives (six courses/24 units)
Students must select 24 units from the list below. Please note that not all elective courses are available in the online format.
- MET AD 523 Strategic Marketing in AI-Driven E-Commerce
- MET AD 514 The Innovation Process: Developing New Products and Services
- MET ML 565 Food Marketing
- MET ML 590 Baking Essentials: From Cookies to Cake Decorating
- MET ML 591 Baking Essentials: From Pâte à Choux to Showstoppers
- MET ML 611 Archaeology of Food in Ancient Times
- MET ML 612 Pots and Pans: Material Culture of Food
- MET ML 613 Debating Diet
- MET ML 614 Philosophy of Food
- MET ML 615 Reading and Writing the Food Memoir
- MET ML 619 The Science of Food and Cooking
- MET ML 620 Food and Literature
- MET ML 623 Food and Museums
- MET ML 625 Wild and Foraged Foods
- MET ML 626 Food Waste: Scope, Scale, and Signals for Sustainable Change
- MET ML 629 Culture and Cuisine of the African Diaspora
- MET ML 630 Cookbooks and History
- MET ML 631 Culture and Cuisine: France
- MET ML 632 History of Wine
- MET ML 634 Culture and Cuisine: China
- MET ML 636 Culture and Cuisine: Italy
- MET ML 638 Culture and Cuisine: New England
- MET ML 642 Food Ethnography
- MET ML 649 Fundamentals of Wine
- MET ML 650 Fundamentals of Beer and Spirits
- MET ML 651 Fundamentals of the Wine Business
- MET ML 652 Comprehensive Survey of Wine: Europe
- MET ML 653 Comprehensive Survey of Wine: The World
- MET ML 654 Current Topics in Wine Studies
- MET ML 655 Launching a Food Business
- MET ML 657 Wine Tasting: Advancing Your Skills
- MET ML 658 Introduction to Winemaking
- MET ML 671 Food and Visual Culture
- MET ML 672 Food and Art
- MET ML 673 Survey of Food and Film
- MET ML 674 Food: Documentary and Advocacy
- MET ML 681 Food Writing for the Media
- MET ML 692 Culinary Tourism
- MET ML 698 Cook Like a Pro: Mastering Culinary Essentials
- MET ML 699 Bake Like a Pro: Mastering Baking Essentials
- MET ML 700 Professional Program in Culinary Arts
- MET ML 701 Introduction to Gastronomy
- MET ML 703 Professional Program in the Pastry Arts
- MET ML 705 Artisan Cheeses of the World
- MET ML 706 Food, Gender, and Sexuality
- MET ML 711 The Many Meanings of Meat
- MET ML 713 Agricultural History
- MET ML 714 Urban Agriculture
- MET ML 716 Sociology of Taste
- MET ML 719 Food Values: Local to Global Food Policy, Practice, and Performance
- MET ML 720 Food Systems and Policy
- MET ML 721 US Food Policy and Culture
- MET ML 722 Studies in Food Activism
- MET ML 723 Sustainable Food Systems
- MET ML 724 Culture, Food, and Politics of American Latinos
- MET UA 527 Feeding the City: Urban Food
With advisor’s approval, students may choose to take courses outside of the general electives list.
Master’s Thesis Option (two courses/8 units)
A master’s thesis option is available for qualified students who have a GPA of 3.7 or higher. This 8-unit thesis option is taken over two terms and can be arranged through the Gastronomy program. Students must work under the supervision of a full-time BU faculty member with a terminal degree.
- MET ML 801 Master’s Thesis 1
- MET ML 802 Master’s Thesis 2
