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 pm -
Fundamentals of Wine
MET ML 649
For students without previous knowledge of wine, this introductory survey explores the world of wine through discussions, tastings, food and wine pairing, assigned readings, and student presentations. By the end of the course, students will be able to exhibit fundamental knowledge of the principal categories of wine, including major grape varieties, wine styles, and regions; correctly taste and classify wine attributes; and demonstrate an understanding of general principles of food and wine pairing. 4 cr. Tuition: $4020; lab fee: $350; total charge: $4370
Summer 1 (May 19-June 26)
A1 (IND) Mon./Wed. 6-9:30 pmAra Sarkissian$350 lab fee. No prerequisite for registration -
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)
A1 (IND) Tues./Thurs. 6-9:30 pmAra SarkissianSummer 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 pmNote 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 29-August 7)
E1 (IND) ArrangedJose Lopez Ganem