Illustrated Cookbook from Food Studies Director Megan Elias Named a Lambda Literary Awards Finalist
Congratulations to Food Studies & Gastronomy Director Megan Elias, whose recent book, “Queers at the Table: An Illustrated Guide to Queer Food (with Recipes),” was named a Lambda Literary Awards finalist, in the LGBTQ+ Anthology category.
In Memoriam: Rebecca Alssid (1936–2026)
With a heavy heart, BU MET announces the passing of Food & Wine Programs Founding Director Rebecca Alssid—a pivotal force in the academic study of food, a longtime pivotal contributor to the BU MET community, and the founder of the Evergreen Program.
MET’s Faculty Angle: When Talking ‘Queer Food,’ Don’t Try to Define—Instead, Recognize
What does the examination of “queer food” tell us about food and our society? In the latest episode of MET’s #FacultyAngle series, Dr. Megan Elias, who teaches Food, Gender, and Sexuality (MET ML 706), explains what hidden truths can be revealed through the study.
Pastry Arts Graduate Kayla Tabb Turns Teacher in Role as Boston Public Library Chef-in-Residence
Kayla Tabb, who in 2022 was one of the first graduates of BU MET’s Professional Pastry Arts Program, is now making a name for herself in food studies as the chef-in-residence for the Boston Public Library, where she promotes food literacy.
Chef Jacques Pépin Recounts Life in Food as Part of NYT’s ‘Big Ideas’ Series
Chef Jacques Pépin, the trailblazing cofounder of BU MET’s Certificate in the Culinary Arts and MA in Gastronomy programs, recently authored a piece in the New York Times regaling readers with his personal history—a life dedicated to the championing of food’s value beyond mere nutrition.
Food Studies Director Gives Taste of America’s Hot Sauce History
As director of Food Studies programs at Metropolitan College, Associate Professor of the Practice Megan Elias is frequently sought out for her specialized knowledge of food history.
Culinary Arts Instructor Douglass Joins NESN’s “BU Terriers Unleashed” for Breakfast Cooking Lesson
Joined by Ethan Okwuosa, of the BU men’s basketball team, Chef Douglass demonstrated the fully teaching capacity of the Groce Pépin Culinary Innovation Laboratory by teaching audiences how to make overnight oats and cottage cheese pancakes, which he called “easy, simple recipes.”
Gastronomy Alum Teaches Trailblazing Latinx Food Course
When José López Ganem (MET’22) earned his Master of Art in Gastronomy at BU’s Metropolitan College, he learned key lessons on how to unlock the stories food have to tell us about the world.
Acclaimed Brookline Restauranteur has MET Beginnings
A MET degree can lead you to success in any number of fields. Chompon “Boong” Boonnak earned his master’s in administrative studies with a concentration in financial economics, and now he’s in charge of two of the hottest Thai restaurants in town—Mahaniyom and Merai.
Food Studies Director Unpacks the Hard-Fought Power of Lunch
As the author of Lunch: the History of a Meal, Metropolitan College Associate Professor of the Practice and Director of Food Studies Programs Megan Elias can tell you how important our midday meals are. But recent statistics indicate that people are spending less and less money and time on lunch, which could mean major changes […]