MA in Gastronomy
Online, On Campus, and Blended
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.
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 a part-time basis over approximately two years. On-campus students may also pursue their degree via full-time study.
Online classes are asynchronous. Online students study on a part-time basis, typically two classes per semester, and can finish the program in five semesters.
Learning Outcomes
Students graduating with an MA in Gastronomy will have:
- 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 40 credits is required. Students must complete the required core courses. The remaining credits can be chosen from a wide range of electives.
Required Core Courses (16 credits)
- 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
Elective Courses (24 credits)
Students must select 24 credits from the gastronomy electives listed, or choose approved electives from other schools and colleges at Boston University. Please note that not all elective courses are available in the online format. Those who wish to focus their electives in Business & Entrepreneurship, Communication, Food Policy, or History & Culture should refer to the “Focus Areas” section below for guidance.
- MET ML 565 Food Marketing
- MET ML 611 Archaeology of Food in Ancient Times
- MET ML 612 Pots and Pans: Material Culture of Food
- MET ML 619 The Science of Food and Cooking
- 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 638 Culture and Cuisine of New England
- MET ML 642 Food Ethnography
- MET ML 655 Planning a Food Business
- MET ML 671 Food and Visual Culture
- MET ML 672 Food and Art
- MET ML 673 Survey of Food and Film
- MET ML 681 Food Writing for the Media
- MET ML 706 Food and Gender
- MET ML 714 Urban Agriculture
- MET ML 716 Sociology of Taste
- MET ML 720 Food Policy and Food Systems
- MET ML 721 US Food Policy and Culture
- MET ML 722 Studies in Food Activism
- MET ML 723 Sustainable Food Systems
- MET AD 648 Ecommerce
- MET AD 741 The Innovation Process: Developing New Products and Services
Other electives available with advisor’s consent.
Additionally, students can apply credits from the food and wine courses listed below toward the MA in Gastronomy degree.
- MET ML 651 Fundamentals of Wine
- MET ML 652 A Comprehensive Survey of Wine
- MET ML 653 Grapevine Varieties and Their Varietal Wines
- MET ML 654 The Wine Trade: Global, National, and Local Perspectives
- MET ML 698 Laboratory in the Culinary Arts: Cooking (cannot be taken in addition to ML 700)
- MET ML 699 Laboratory in the Culinary Arts: Baking
- MET ML 700 Culinary Arts Laboratory
- MET ML 703 Professional Program in the Pastry Arts
- MET ML 705 Artisan Cheeses of the World
- MET ML 730 Pastry Arts Level 2
- MET ML 731 Culinary Arts Level 2 (cannot be taken in addition to ML 700)
Master’s Thesis Option
A master’s thesis option is available for qualified students who have a GPA of 3.7 or higher. MET ML 801 Master’s Thesis is the 8-credit thesis option that is taken over two semesters. This option can be arranged through the Gastronomy program. Students must work under the supervision of a full-time BU faculty member with a terminal degree.
Focus Areas
The Master of Arts (MA) in Gastronomy program offers four optional focus areas:
Business & Entrepreneurship
The Master of Arts in Gastronomy focus area in Business & Entrepreneurship is ideal for students who are interested in pursuing a career that joins food and commerce. Courses in this focus area develop the managerial, financial, and marketing skills needed for a successful career.
Select 8 credits in consultation with an advisor. Suggested courses may include:
- MET AD 648 Ecommerce
- MET AD 741 The Innovation Process: Developing New Products and Services
- MET ML 565 Food Marketing
- MET ML 655 Planning a Food Business
- MET ML 656 Personal Chef
The remaining 16 credits may be drawn from the gastronomy electives or approved electives from other schools and colleges at Boston University.
Communication
The Master of Arts in Gastronomy focus area in Communication offers a critical analysis of food and culture in print, film, photography, television, the visual arts, and digital media. Courses examine the portrayal of food in media, past and present, with an emphasis on writing and communications.
Select 8 credits in consultation with an advisor. Suggested courses may include:
- MET ML 671 Food and Visual Culture
- MET ML 672 Food and Art
- MET ML 673 Survey of Food and Film
- MET ML 681 Food Writing for the Media
The remaining 16 credits may be drawn from the gastronomy electives or approved electives from other schools and colleges at Boston University.
Food Policy
The Master of Arts in Gastronomy focus area in Food Policy combines the study of food history and culture with an activist’s dedication to changing the world and provides the social-scientific background to influence and direct public food policy, particularly in the areas of nutrition, food security and food justice issues, community development, and environmental sustainability.
Select 8 credits in consultation with an advisor. Suggested courses may include:
- MET ML 626 Food Waste: Scope, Scale, and Signals for Sustainable Change
- MET ML 720 Food Policy and Food Systems
- MET ML 721 US Food Policy and Culture
- MET ML 722 Studies in Food Activism
- MET ML 723 Sustainable Food Systems
The remaining 16 credits may be drawn from the gastronomy electives or approved electives from other schools and colleges at Boston University.
History & Culture
The Master of Arts in Gastronomy focus area in History & Culture explores the many facets of food across cultures over time. Through analysis and critical thinking, students will gain the research and writing skills necessary to synthesize information, providing valuable life and career skills.
Select 8 credits in consultation with an advisor. Suggested courses may include:
- MET ML 611 Archaeology of Food in Ancient Times
- MET ML 612 Pots and Pans: Material Culture of Food
- MET ML 623 Food and Museums
- MET ML 625 Wild and Foraged Foods
- MET ML 629 Culture and Cuisine of the African Diaspora
- MET ML 630 Cookbooks and History
- MET ML 706 Food and Gender
- MET ML 716 Sociology of Taste
The remaining 16 credits may be drawn from the gastronomy electives or approved electives from other schools and colleges at Boston University.
Online Delivery Format
The four core courses are available in online delivery format. Not all elective courses are available online. Please check with the department for the list of elective courses that are offered in online format.
Academic Standing
All students in the Master of Arts in Gastronomy degree program must maintain a grade point average of at least 3.0 to remain in good standing and to graduate. Cumulative grade point averages below 3.0 will result in a student being placed on academic probation. In addition, no grade below B– can be applied toward the degree.
For information on admission to the Master of Arts in Gastronomy program, and to plan a course of study, please contact the faculty coordinator at 617-358-6291 or by email at gastrmla@bu.edu.
