Special Topics in Gastronomy
MET ML 610
This course covers relevant topics in Gastronomy and Food Studies. The topic will vary by semester and course section. Refer to class notes in MyBU for individual course descriptions. Email foodma@bu.edu for more information.
FALL 2025 Schedule
| Section | Instructor | Location | Schedule | Notes |
|---|---|---|---|---|
| E1 | Lopez Ganem | ARR 12:00 am-12:00 am | Fall 2025 Special Topic: Culture, Food, and Politics of the American Latinos |
SPRG 2026 Schedule
| Section | Instructor | Location | Schedule | Notes |
|---|---|---|---|---|
| E1 | Carbone | ARR 12:00 am-12:00 am | This special topics course considers the opportunities and challenges in creating a cookbook, and how a well-crafted cookbook toes the line between art and commerce. As students review examples of successful and pathbreaking cookbooks from across culinary history (and audiences), they will also work to develop original proposals for their own cookbooks, writing and testing recipes, researching comparable titles and potential audiences, and developing a distinct visual and aesthetic approach for their ideas. A typical class will involve a blend of workshopping materials for each student’s cookbook proposal, a discussion of readings and assigned tasks, and guest lectures from experts in the cookbook field. By the end of the semester, students will have a complete draft of a cookbook proposal (with recipes and photographs) in hand to develop and potentially pitch to future outlets. Students should enter the class with a strong idea for original cookbooks and a deep appreciation for the culinary, historical, and literary craft that shapes the cookbook genre. |
Note that this information may change at any time. Please visit the MyBU Student Portal for the most up-to-date course information.
