Founded by Julia Child and Jacques Pépin in the late 1980s, the Gastronomy master’s program benefits from the diverse resources and expertise of Boston University’s various academic departments and faculty, as well as professionals in food-related industries. Undertaken within disciplines such as history, anthropology, economics, geography, sociology, archaeology, culinary arts, and nutrition, the Gastronomy 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.

The degree includes areas of focus in Business & Entrepreneurship, Communication, Food Policy, and History & Culture.

Degree Program

Graduate Certificate