Gastronomy Director Elias Explains Role of Nostalgia Amid Gas Stove Controversy on NPR
Metropolitan College Associate Professor and Director of Gastronomy Megan Elias isn’t one to shy away from a hot-button issue. And with debates about the merits, drawbacks, and potential regulation of gas and electric induction stoves ongoing nationally, the food studies scholar and cultural historian was invited to make a radio appearance on NPR The Colin McEnroe Show to lend her perspective into why where we cook matters so much to us.
Culinary Arts, Gastronomy Alum Highlights Importance of Oft-Ignored Seafoods
As an alum of Boston University’s MA in Gastronomy and Certificate Program in the Culinary Arts, Claudia Catalano (MET’16) is well versed in the intersection between what we eat and what it means to our environment. In addition to running her own personal chef service, Wild Carrot, Catalano writes about food professionally, and in a […]
Chef Jacques Pépin Reflects on Life Lived Through Food in New Chicken-Centric Cookbook
Chef Jacques Pépin, cofounder of BU MET’s Certificate in the Culinary Arts and MA in Gastronomy programs, has released a new book; Jacques Pépin Art of the Chicken: A Master Chef’s Paintings, Stories, and Recipes of the Humble Bird. As featured in a recent news article in the Boston Globe penned by MET gastronomy instructor […]
Gastronomy Master’s Grad Launches Cheese and Charcuterie Catering Business
Kimi Ceridon, a master’s degree in gastronomy graduate, was recently featured in a Boston Globe story highlighting her Stoneham-based cheese and charcuterie catering business, Life Love Cheese. The former engineer pivoted to specialty food services after completing her studies at MET, where she also earned the Certificate in Culinary Arts. Read more in the Boston […]
Return to Workplace Makes Lunch Hour More Important, Gastronomy Director Says
As author of Lunch: The History of a Meal, Dr. Megan Elias is an authority on the midday meal. The Gastronomy program director and associate professor of the practice, who has previously noted that lunch was the meal most impacted by the pandemic, was quoted in a recent Boston Globe story regarding the challenges faced […]
After Walking in Her Hero’s Footsteps, Culinary Arts Student Lives Dream by Winning Julia Child Challenge
A former culinary arts student at BU MET is making a name for herself by following in the footsteps of her culinary idol all the way to the screen, and into the winner’s circle. Jaíne Mackievicz grew up watching Programs in Food & Wine co-founder and star chef Julia Child teach the world to love […]
MET Faculty Among BU’s Inaugural Fellows to Develop Antiracist Curricula
Boston University’s Center for Antiracist Research has a mission to build an antiracist society that ensures racial equity and social justice. Now, a pair of MET faculty will take significant steps in advancing that mission by redesigning courses in ways that thoughtfully foreground antiracist practices in curricula and pedagogical strategies. Danielle Rousseau, assistant professor of […]
BU MET Gastronomy Director Megan Elias Guests on the BBC’s The Food Chain
Dr. Megan Elias, associate professor of the practice and director of MET’s Gastronomy programs, was a featured guest on the BBC podcast The Food Chain. In the episode “The Recipe Collectors,” released March 3, 2022, Dr. Elias—a cultural historian who collects recipes—joins fellow preservationists from Ghana and India to dig into the cultural value of […]
BU Today Highlights Buttermilk Boutique Founder and Gastronomy Alum Tie Whittaker
Before earning her master’s in Gastronomy at BU’s Metropolitan College, Tie Whittaker (MET’12) stepped away from a looming career in law to follow a more sincere passion: to be a pastry chef. It started in the kitchens of her grandmothers, Whittaker says. “I had decided that I wanted to keep my grandmothers’ recipes alive—that was […]
Spring Pépin Lecture Series offers Global Perspectives on Food
The Pépin Lecture Series at Boston University is your chance to learn from some of the world’s foremost gastronomy and food studies experts, free of charge. Sponsored by the Jacques Pépin Foundation, these lectures explore issues of the day through the prism of food. This spring’s slate of Pépin lectures features a number of global […]