Gastronomy & Food Studies
Metropolitan College
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Wild and Foraged Foods
MET ML 625
Humans have been foraging for food since prehistoric times, but the recent interest in wild and foraged foods raises interesting issues about our connection to nature amid the panorama of industrially oriented food systems. From political economy to Traditional Ecological Knowledge (TEK), this course explores how we interact with, perceive, and know our world through the procurement of food. Students take part in foraging activities and hands-on culinary labs in order to engage the senses in thinking about the connections between humans, food, and the environment. 4 cr. Tuition: $4020
Summer 1 (May 19-June 26)
A1 (IND) Tues./Thurs. 6-9:30 pmLocation: FLR 131 ... Open Seats -
Food: Documentary and Advocacy
MET ML 674
Explore the complex relationship between food, documentary filmmaking, and advocacy by examining key works in the genre. You will be provided with the theoretical frameworks, practical skills, and a deeper understanding of visual storytelling that is needed to critically evaluate and create documentaries that promote advocacy and social change within food studies. By the end of the course, you will have the chance to produce your own short documentary. 4 cr. Tuition: $4020
Dynamic course (May 5-June 22)
E1 (IND) Arranged... Open SeatsPotter Palmer -
Special Topics in Food & Wine
MET ML 702
This course covers relevant topics in Food & Wine. The topic will vary by semester and course section. Refer to class notes in MyBU for individual course descriptions. Email foodma@bu.edu for more information. Topic for Summer 2026: Fundamentals of the Wine Business. Through a combination of readings, student projects, and tastings, students will develop an in-depth understanding of the wine industry. Topics include the current state of the wine industry, sales and marketing strategies, costs and logistics, tasting wines to assess style, quality, and commercial potential, as well as sourcing and selecting wines for shops and restaurants. In addition to the core instructor, students will gain insights from guest speakers from import, distribution, retail, and restaurant sectors who will share real-life experiences and models. 4 cr. Tuition: $4020
Summer 1 (May 19-June 26)
Summer 2026: Fundamentals of the Wine Business -
Urban Agriculture
MET ML 714
Growing food in urban contexts raises interesting questions about food access, nutrition education, perceptions of public spaces, and the place of nature in the urban environment. This course focuses on urban agriculture in Boston and a number of case studies from around the globe. Students visit gardens, learn basic cultivation skills through hands-on activities, and study the social and cultural sides of urban agriculture, as well as the political and city planning aspects of urban agriculture projects. 4 cr. Tuition: $4020
Summer 1 (May 18-June 26)
A1 (IND) Mon./Wed. 6-9:30 pmLocation: FLR 131 ... Open SeatsNote start date -
Food and the Senses
MET ML 715
An interdisciplinary exploration of the sensory foundations and implications of food. Studies the senses as physical and cultural phenomena, the evolving concepts of terroir and craft, human nutritional and behavioral science, sensory perception and function, and the sensory and scientific aspects of food preparation and consumption. Understanding these processes, constructions, and theories is key to understanding a vast array of food- related topics; including cheese-making, wine-tasting, fermentation, food preservation, culinary tools and methods, cravings and food avoidance, sustainability, and terroir. 4 cr. Tuition: $4020
Dynamic course (June 30-August 17)
E2 (IND) Arranged... Open SeatsJose Lopez Ganem