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.
In the segment, which also explored the successful programs bringing breakfast to Massachusetts school children, Dr. Elias explained that our modern idea of breakfast was born out of the wants and desires of the upper crust, whose historical hunger for a midday meal couldn’t wait.
Additionally, Chef Chris Douglass, lead instructor in Boston University’s Certificate Program in the Culinary Arts, was also featured, offering a lesson on how to make a French omelet.
Watch the Chronicle feature below and visit WCVB to read more.