Special Topics in Gastronomy
MET ML 610
Sergio Arau's controversial film A Day Without Mexicans imagines the United States emptied of Latino labor. Beyond the utter chaos that follows, one thing stands out: we would starve. US-based Latin American or Spanish-speaking peoples, today grouped under the term LatinX, are a fundamental force in the US food system. This course explores the US food system through the lens of LatinX experiences. We start from an understanding of the history of people and mobility in the Americas, then focus on examples of food production and consumption. Case studies will range from Central American laborers in Vermont dairy farms, churro stand operators in the NYC subway, and digital nomads in trendy neighborhoods of Mexico City. Students will prepare final projects that support their understanding of their own role in this food system. If your interests gravitate around American history, immigration, (inter)national security, supply chains, food economics, labor rights, food marketing, specialty agriculture or commodity production, and social justice, this course will aid you in researching multidisciplinary responses to questions such as: "From whose farm to whose table?"
FALL 2024 Schedule
| Section | Instructor | Location | Schedule | Notes |
|---|---|---|---|---|
| E1 | Lopez Ganem | ARR 12:00 am-12:00 am | Sergio Arau's controversial film A Day Without Mexicans imagines the United States emptied of Latino labor. Beyond the utter chaos that follows, one thing stands out: we would starve. US-based Latin American or Spanish-speaking peoples, today grouped under the term LatinX, are a fundamental force in the US food system. This course explores the US food system through the lens of LatinX experiences. We start from an understanding of the history of people and mobility in the Americas, then focus on examples of food production and consumption. Case studies will range from Central American laborers in Vermont dairy farms, churro stand operators in the NYC subway, and digital nomads in trendy neighborhoods of Mexico City. Students will prepare final projects that support their understanding of their own role in this food system. If your interests gravitate around American history, immigration, (inter)national security, supply chains, food economics, labor rights, food marketing, specialty agriculture or commodity production, and social justice, this course will aid you in researching multidisciplinary responses to questions such as: "From whose farm to whose table?" |
SPRG 2025 Schedule
| Section | Instructor | Location | Schedule | Notes |
|---|---|---|---|---|
| E1 | Carbone | ARR 12:00 am-12:00 am | This special topics course considers the opportunities and challenges in creating a cookbook, and how a well-crafted cookbook toes the line between art and commerce. As students review examples of successful and pathbreaking cookbooks from across culinary history (and audiences), they will also work to develop original proposals for their own cookbooks, writing and testing recipes, researching comparable titles and potential audiences, and developing a distinct visual and aesthetic approach for their ideas. A typical class will involve a blend of workshopping materials for each student’s cookbook proposal, a discussion of readings and assigned tasks, and guest lectures from experts in the cookbook field. By the end of the semester, students will have a complete draft of a cookbook proposal (with recipes and photographs) in hand to develop and potentially pitch to future outlets. Students should enter the class with a strong idea for original cookbooks and a deep appreciation for the culinary, historical, and literary craft that shapes the cookbook genre. |
Note that this information may change at any time. Please visit the MyBU Student Portal for the most up-to-date course information.
