Gastronomy Alum Unpacks Masculinity, Marketing, and the Secret Origin of ‘Dude Food’
In her new book, Diners, Dudes and Diets: How Gender and Power Collide in Food Media and Culture, MLA in Gastronomy alum Emily Contois (MET’13) explores the concept of “dude food”—a powerful cultural construct developed in recent decades by marketers aiming to encourage male-identifying audiences to spend more on food. “I was interested in how […]
Gastronomy Alum Uses Ice Cream to Dish History’s Inside Scoop
Where we see a serving of ice cream, Hannah Spiegelman (MET’20) sees a story. A recent Master of Liberal Arts in Gastronomy graduate, Spiegelman publishes A Sweet History, a blog dedicated to using historical figures as a creative springboard for ice cream flavors—varieties she concocts herself, and showcases with the expert presentation you’d expect from […]
Chef Pépin Shares His Favorite Poem in BU Today
In a BU Today video, renowned chef and television personality Jacques Pépin (Hon.’11) recites his favorite poem, Rimbaud’s “Le Dormeur du Val” (“The Sleeper of the Valley”). The reading is part of the Favorite Poem Project, which was launched in 1997 by former poet laureate Robert Pinsky, a William Fairfield Warren Distinguished Professor and a […]
Triple Helping of Culinary Classes Bring Pépin Lecture Series Online
With his pivotal role in the launch and development of BU MET’s MLA in Gastronomy and Certificate in the Culinary Arts programs, legendary chef Jacques Pépin helped Boston University pioneer scholarly pursuits of the human science of food in the United States. Through the Pépin Lecture Series in Food Studies & Gastronomy, BU MET provides […]
Long, Hard Times Ahead for Restaurants, Says Gastronomy, Culinary Arts & Wine Studies Alum
Fernanda Tapia (MET’09), a Gastronomy alum who also holds certificates from the Culinary Arts and Wine Studies programs, is former co-owner and executive chef at Comedor, a Chilean-American bistro in the heart of Newton, MA. As an experienced industry hand and executive, she knows well the challenges restaurants are facing during the ongoing pandemic, and […]
Gastronomy Students Lend Aid Through Quarantine Cookbook
The COVID-19 pandemic has dramatically impacted the way we eat. With less options for dining out, more and more people are taking the opportunity to learn to cook their favorite meals at home. To lend their qualified expertise—not only to good eating, but also to worthy causes—BU MET’s Gastronomy Students Association (GSA) published Cooking During […]
Culinary Arts Take Teacher from Kitchen to Classroom to Facebook
Before becoming an instructor for BU’s unique Certificate in the Culinary Arts program, Barry Maiden was a James Beard Award-winning chef, recognized for his efforts at Cambridge’s Hungry Mother restaurant. Today, in addition to teaching at BU, Maiden serves as Facebook’s executive chef, serving up to three meals a day for employees at the company’s […]
MET Professor Elias Quoted in Article on Holiday “Hotdishes”
Where did the Midwestern holiday staple “hotdish” come from? And what makes it different than a casserole? In an article featured on North Dakota’s Valley News Live, Dr. Megan Elias, associate professor of the practice and director of MET’s MLA program in Gastronomy, offered some perspective, discussing the rise in popularity of the casserole. Read […]
New Culinary Arts Award Honors Program’s Founder
<!—-> A generous gift of $10,000 from Mary Ann Esposito and the Mary Ann Esposito Foundation means a new scholarship has been cooked up for students of the culinary arts at Boston University. Named for the dedicated founder and longtime administrator of BU’s Culinary Arts and Gastronomy programs, the Rebecca Alssid Award honors Ms. Alssid’s […]
Some Well-Deserved Press for Chef Pépin
“Eleven white-aproned Metropolitan College Culinary Arts students wearing red BU hats pass pastry-laden trays into industrial ovens as world-renowned chef, cookbook author, and television host Jacques Pépin moves purposefully and confidently through the kitchen.” Focusing on his recent “On Cooking and Painting” events, a recent Daily Free Press article and MET Gastronomy Blog post pay […]