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Livres choisis au hasard dans la bibliothèque de BUGastronomy

René Verdon's French cooking for the American table par René Verdon

West coast cook book par Helen Evans. Brown, [from old catalog]

Tom Douglas' Seattle kitchen par Tom Douglas

Delicious vegetarian cooking par Ivan Baker

The money-in-the-bank cook book par Marie Roberson Hamm

Vegetable harvest par Patricia Wells

The Irish country house table par Deirdre McQuillan

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Utilisateur : BUGastronomy

CollectionsVotre bibliothèque (2,638), Authorless, International Cookbooks (19), Corporate Sponsored Cookbooks (2), Culinary Biographies/Memoirs (1), Miscellany (4), Reference (6), Social Histories of Food (10), American regional (21), Toutes les collections (2,646)

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Mots-clés1990s (531), american cookery (447), 1970s (323), 1980s (289), 1960s (270), Cookbook (231), regional american cookery (204), 1950s (195), historical (194), 1940s (166) — voir tous les mots-clés

MédiasNon renseigné (96), Livre (2,550), Livre physique (2,423)

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À mon sujetA unique, multidisciplinary program, the Master of Liberal Arts (MLA) in Gastronomy encompasses the arts, the humanities, and the natural and social sciences. Students in the program examine the role of food in historical and contemporary societies from a variety of perspectives—gaining a holistic view of the impact of food, food science, and nutrition on world civilization.

The Gastronomy program promotes scholarship about food by drawing from the diverse resources and expertise of a variety of Boston University faculty members, academic departments, visiting faculty, and industry professionals. The 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.

For more information about the MLA in Gastronomy please see our Frequently Asked Questions.
Concentration in Business

The Business Concentration is ideal for students who are interested in pursuing a career that joins food and commerce. Courses in this concentration develop the managerial, financial, marketing, and gastronomic skills needed for a successful career.
Concentration in Communication

The Communication Concentration offers a critical analysis of food and culture in print, film, photography, television, the visual arts, and digital media. Courses examine the portrayal of food in media, past and present, with a hands-on approach to writing and communications.
Concentration in Food Policy

The Food Policy Concentration combines the study of food history and culture with an activist’s dedication to changing the world, providing the social-scientific background to influence and direct public food policy—particularly in the areas of nutrition, food security, community development, and environmental sustainability.
Concentration in History & Culture

The History & Culture Concentration explores the many facets of food across cultures over time. Through analysis and critical thinking, students will gain the research and writing skills necessary to synthesize information, providing valuable life and career skills in a variety of fields.

Learn more about other food and wine programs at Metropolitan College:

* Culinary Arts
* Wine Studies
* Seminars in Food, Wine and the Arts