Gastronomes Offer Quarantine “Stress Baking” Lessons

As the world sheltered in place the past few months, BU Today reporter Mara Sassoon felt herself drawn to what she called “stress baking,” and decided to investigate.

“As a BU staff member enrolled in Metropolitan College’s Gastronomy Program, I had a feeling that fellow students, as well as faculty and alumni, were also giving their ovens more of a workout. I was right,” she writes in BU Today, where she rounds up the “quarantine cooking” lessons she discovered.

Through the multidisciplinary lessons of the MET Gastronomy program, students learn the complexities of humanity’s relationship with food. As people navigate the pressures of life during quarantine, more and more have turned to baking and preparing their own meals, with the Gastronomy Students Association even publishing a “quarantine cookbook” of their own.