{"id":2285,"date":"2026-01-08T11:28:41","date_gmt":"2026-01-08T16:28:41","guid":{"rendered":"https:\/\/www.bu.edu\/foodstudies\/?p=2285"},"modified":"2026-01-08T11:56:17","modified_gmt":"2026-01-08T16:56:17","slug":"mets-faculty-angle-when-talking-queer-food-dont-try-to-define-instead-recognize","status":"publish","type":"post","link":"https:\/\/www.bu.edu\/foodstudies\/2026\/01\/08\/mets-faculty-angle-when-talking-queer-food-dont-try-to-define-instead-recognize\/","title":{"rendered":"MET\u2019s Faculty Angle<\/em>: When Talking \u2018Queer Food,\u2019 Don\u2019t Try to Define\u2014Instead, Recognize"},"content":{"rendered":"

There\u2019s more to food than what we eat. Through Food Studies, which Boston University Metropolitan College students can pursue full- or part-time through the online and on-campus MA in Gastronomy<\/a> and Food Studies Graduate Certificate<\/a> programs, we illuminate the many lasting truths housed within what we consume. More than anything, the study of food possesses the power to tell us rich details about ourselves and the world we live in.<\/p>\n

In the newest installment of Metropolitan College\u2019s Faculty Angle<\/a><\/em> series, where BU MET faculty offer big-picture insights into their specialized field, Associate Professor of the Practice and Food Studies Director Megan Elias<\/a> explores the topic of queer food. Dr. Elias, co-editor of the recently published Queers at the Table: An Illustrated Guide to Queer Food (with Recipes)<\/em>, tells The Faculty Angle<\/em> that she\u2019s less interested in locating a strict definition of queer food than she is in recognizing it for its eternal existence.<\/p>\n

\u201cQueer food has always been,\u201d Dr. Elias says. \u201cQueer people have always been cooking, they have always been eating, they have always been part of the food landscape. And so to acknowledge that is really to show us a new way of thinking about food.\u201d<\/p>\n