Where Home-Based Bakeries Grow, Food Studies Lecturer Sees Passion, Self-Expression, and an Escape from Modern Woes
When you think of your favorite baked pastry, you probably think of the word “warm.” You might describe the atmosphere of your favorite local bakery with the same term, as that welcoming touch can make a significant difference. Now, more and more intrepid bakers are inviting customers to the warmth... More
An Ingredient for Success—MET Receives New Jacques Pépin Foundation Fund
Established in June 2026, the Jacques Pépin Foundation Fund will expand opportunities for student learning and scholarship in food studies, including kitchen apprenticeships and other experiential, academic, or research-related activities. More
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. More
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. More
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. More