Chef Jacques Pépin Recounts Life in Food as Part of NYT’s ‘Big Ideas’ Series
Chef Jacques Pépin, the trailblazing cofounder of BU MET’s Certificate in the Culinary Arts and MA in Gastronomy programs, recently authored a piece in the New York Times regaling readers with his personal history—a life dedicated to the championing of food’s value beyond mere nutrition.
MET’s Faculty Angle: When Calculating the Impact of Tariffs on Agriculture, Don’t Forget Flavor
Food Studies lecturer José López Ganam joined MET’s new Faculty Angle series to delve into the implications of Trump’s tariffs on agriculture, the dynamic between the US, Mexico, and Canada, and food and flavor diversity.
After Years Online, Gastronomy Alum Opens Brick-and-Mortar Cheese Shop
Gastronomy master’s alum Kimi Ceridon (MET’15) has taken her business, Life Love Cheese, to the next level by opening a storefront in Wakefield, Massachusetts.
Why We Have the Industrial Revolution to Thank for the Modern Lunch
Consider the sandwich. An efficient delivery vehicle for proteins, carbs, and whatever else you choose, it is the go-to midday meal for many, particularly in the work force. But how, and when, did it come to be popularized?
Food Studies Faculty Highlight Importance of Breakfast on ‘Chronicle’
Megan Elias, BU MET’s director of Food Studies and a renowned food historian, recently joined WCVB’s Chronicle news magazine to discuss an indispensable topic: breakfast.
FX’s ‘The Bear’ Rings True for Food Studies Faculty
A recent BU Today story examined the verisimilitude of the restaurant-oriented FX television program, The Bear, with a few Metropolitan College Food Studies instructors weighing in.
Gastronomy Alum Teaches Trailblazing Latinx Food Course
When José López Ganem (MET’22) earned his Master of Art in Gastronomy at BU’s Metropolitan College, he learned key lessons on how to unlock the stories food have to tell us about the world.
Food Studies Director Gives Taste of America’s Hot Sauce History
As director of Food Studies programs at Metropolitan College, Associate Professor of the Practice Megan Elias is frequently sought out for her specialized knowledge of food history.
Food Studies Director Unpacks the Hard-Fought Power of Lunch
As the author of Lunch: the History of a Meal, Metropolitan College Associate Professor of the Practice and Director of Food Studies Programs Megan Elias can tell you how important our midday meals are.
Inaugural Queer Food Studies Conference at BU MET Makes History
Gastronomy is less a narrow field of study than it is an expansive prism through which scholars can assess all manners and facets of the human world. It’s a field designed to challenge boundaries, and that quality was on display when BU’s Metropolitan College hosted the first-ever Queer Food Conference.