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course spotlight: science of food and cooking
a bread baking adventure
upcoming events
alumni spotlight: chris maggiolo
gastronomy summer courses
H2
met ml 641 anthropology of food – with dr. karen metheny
met ml 673 food and film – with dr. potter palmer
met ml 650 – the foundation of beer and spirits – with sandy block
met ml 651 fundamentals of wine – with william nesto
met ml 699 laboratory in the culinary arts: baking – with janine sciarappa
met ml 698 laboratory in the culinary arts: cooking – with christine merlo
met ml 704 special topic: survey of italian wine – with bill nesto
met ml 719 food values: local to global food policy, practice, and performance – with ellen messer
met ml ua 510 special topics in urban affairs – with walter carroll
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follow us on twitter
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student blogs
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summer term 1 gastronomy classes
summer term 2 gastronomy classes
H4 by sydney manning
gastronomy students!!! you may be interested in these upcoming events. check ’em out!
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student frank carrieri makes candy for an experiment on crystallization
registration for the 10th annual conference to be held on april 8th, 2017 is open now!
 
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em student frank carrieri makes candy for an experiment on crystallization
registration for the 10th annual conference to be held on april 8th, 2017 is open now!
 
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skip to content boston university's metropolitan college gastronomy blog primary menu about events people students association contact course spotlight: science of food and cooking the mla in gastronomy program’s course, the science of food and cooking will be back by popular demand for the fall 2017 semester. students alter a cookie recipe’s ingredients resulting in differences in color and texture during a baking science experiment through a combination of academic lectures and hands-on cooking experiments in bu’s professional kitchen, students will take a comprehensive look at the molecular changes that occur as food is prepared and cooked. we will examine the science behind the transformation of milk into cheese and ice cream, what makes baked goods tender and dense versus light and airy, how the color of naturally occurring pigments in fruits and vegetables changes depending on conditions, and much more. flavor science, sensory analysis, molecular gastronomy, and nutritional impact are encompassed in this exploration of the science of food. students will also consider food science in broader social and cultural contexts. join us for an engaging exploration of the science of food! instructor valerie ryan is a food scientist and food studies scholar. she has worked for both government and industry in the areas of food science and nutrition research, sensory analysis, and product innovation. ryan has focused her food studies research on the impact of taste preference on human evolution. as a food  correspondent for the boston globe, she authored the column, “a side of science,” and numerous other articles and recipes. student frank carrieri makes candy for an experiment on crystallization the science of food and cooking, met ml 619, is designed for graduate students in food studies and other non-natural science majors and does not require prerequisites. classes will meet on monday evenings, from 6 to 8:45 pm, beginning september 11.  registration information can be found at http://www.bu.edu/met/for-students/registration/. posted on may 9, 2017 by gastronomyatbuposted in academics, courses, gastronomy at bu, uncategorizedleave a comment a bread baking adventure by sydney manning like oprah, i love bread. i would eat it all day, every day if the end result wouldn’t be me documented on an episode of my 600-lb life. bread and i have a somewhat complicated relationship. as much as i love it, i have never been able to bake it without a hitch. sometimes it’s over-proofed. sometimes it’s under-proofed. and sometimes it’s shoved into a screaming-hot oven at 3:00 a.m. because i’ve had enough, and also can’t believe that i’ve been bested once again by a giant blob of dough that i’ve tried (and failed) to style into an intricate design. but i always keep trying. for new year’s this year, i stayed in, struggling through a chocolate challah recipe that i got out of an old issue of bon appetit. since i was totally snowed in this weekend, i decided to make not one, not two, but three loaves of bread because i like to push myself, and (apparently) i like getting no sleep. have you heard about uri scheft’s cookbook, breaking breads? it came out in october and i absolutely love it. it’s incredibly detailed, beautifully photographed, and packed with tons of recipes for breads and for dishes like algerian salad and babaghanouj. i decided to try uri’s version of challah to see how it would compare to other challah loaves i’ve made in the past. i started out by whisking two packets of active dry yeast into 1 2/3 cups of cool, room-temperature water in the bowl of a stand mixer with the dough hook attached. next, i added seven cups of unbleached all-purpose flour, a tablespoon of fine salt, and five tablespoons of canola oil. i set the mixer to medium speed for one minute, scraping down the sides or pushing the dough down when it occasionally climbed up the hook. after about three minutes, i turned the dough out onto a lightly floured surface and pushed and tore it, folding it onto itself, then giving it a quick quarter turn before repeating the motion. i did this for two minutes, then rolled the dough around and around until it had become a smooth ball that was easily the size of a human head. i put the dough ball into a large, floured bowl, covered it in cling film, and set it aside in a warm place to rise for what i prayed would be 40 minutes, but knew in my heart of hearts would be longer. sure enough, nearly two hours (and two episodes of chopped) later, i came into the kitchen to find that my dough had risen so much that it was very close to spilling out of the top. had i left it to proof for too long? probably, but there was no turning back. carefully, i peeled it out of the bowl, making sure not to release any of the vital gasses that i had spent two hours of my life waiting to puff up the dough. i flattened the ball into a rectangle using my palms, then using a sharp bench knife, cut the dough into three pieces. i cut those three pieces into three more pieces each, totaling nine equal-ish sized pieces (perhaps it would’ve been wise to use my ruler, but who had time to find one?). i took a piece, flattened it into a rectangle, then folded the top towards me, and flattened it again. i did this three more times until i ended up with a cylinder. i repeated the process with the remaining eight pieces. once i had nine cylinders, i rolled each into 14-inch (give or take) ropes, pinched at the ends. my ropes may have been all different lengths, but they were ropes nonetheless and i was soldiering on; the time had come for me to start braiding. i braided the first two loaves in the traditional way and placed them on parchment-lined baking sheets.  as i got to the third, i decided to mix things up a bit. once i had braided the third loaf and pinched the ends, as i had done with the first two, i curved the top end of the loaf around to meet the bottom, creating a beautiful braided circle. in the once i had nine cylinders, i rolled each into 14-inch (give or take) ropes, pinched at the ends. my ropes may have been all different lengths, but they were ropes nonetheless and i was soldiering on; the time had come for me to start braiding. i braided the first two loaves in the traditional way and placed them on parchment-lined baking sheets.  as i got to the third, i decided to mix things up a bit. once i had braided the third loaf and pinched the ends, as i had done with the first two, i curved the top end of the loaf around to meet the bottom, creating a beautiful braided circle. in the middle i placed an oval ramekin so that the loaf would maintain its shape while baking. the ramekin would also make a great holder for the dipping honey later on. next i put one large egg, a tablespoon of water, and a pinch of fine salt into a bowl and began whisking. this was my egg wash. very lightly, i painted the wash onto the loaf, making sure that every inch had a sheen. on one half of the loaf i sprinkled a generous amount of poppy seeds, spreading them out with my finger when i noticed clumps. on the other half, i sprinkled white sesame seeds. i placed clean kitchen towels over the two traditional loaves, then left all three to rise for 60 minutes. when my loaves had sufficiently risen (or i just grew impatient, i can’t be sure), i placed racks on the top and bottom thirds of the oven and preheated it to 425 degrees fahrenheit. i brushed the remaining loaves with the egg wash, and baked each loaf for 25 minutes, rotating the baking sheets from top to bottom and front to back at the 15-minute mark. finally, nearly seven long hours later, i had three unevenly-sized but no less beautiful (to me) loaves of challah cooling on the counter. as warm and wonderful-smelling as each loaf was, i have a very strict “no eating after midnight” policy, and it was well past that cut-off. it wasn’t until the next afternoon that i was finally able to taste the breads. the loaves sat uncovered overnight, so the first order of business was to wrap my two traditional loaves in two layers of cling film, then a layer of aluminum foil for good measure. they were on their way to the freezer for safe-keeping. it was the circle loaf that i was after. bread is best eaten slightly warm, so i placed the circle loaf in a 350-degree oven for 10 minutes, just to give it a little jolt of life. once it was out, i placed the whole thing, sheet pan and all, on the table and grabbed the honey (i’d made a point to get the “good” honey at the market.) i cut off a generous piece for myself, really sunk it into the honey (i had to get my money’s worth), and took a bite. good, i thought, but not great. perhaps i would try again, but this time without the honey. again, good, but not great. there was something different about this challah. for starters, it wasn’t as sweet as challahs that i had made in the past. and it lacked that signature pillowy-ness. where had i gone wrong? should i have left the dough to rise for a shorter amount of time? maybe i should’ve left the ropes a little looser when i braided them. the bread just seemed a little…dull. but, all was not lost. i still had two other loaves in the freezer just begging to become french toast one day. the cure for dull bread is frying it in butter and drenching it in vermont maple syrup. thinking back, would i make uri’s version of challah again? yes. next time, i’ll shorten the proofing time. i’ll add a little bit more sugar. perhaps i will even give it a filling like nutella, or cinnamon and brown sugar. no matter what happens, bread never disappoints when there’s filling in the middle. posted on april 5, 2017april 5, 2017 by gastronomyatbuposted in gastronomy at bu, outside the classroom, recipes, students, uncategorizedtagged baking, boston university, bread, breaking breads, bu, challah, food, gastronomy, gastronomy at bu, oven, rise, temerature, uri scheft. leave a comment upcoming events gastronomy students!!! you may be interested in these upcoming events. check ’em out! venture capital investment for food the top 25 u.s. food and beverage companies lost an equivalent of $18 billion in market share between 2009 and 2016. venture capitalists are shelling out billions hoping to transform agriculture and scale food ventures that reduce waste and use of synthetic chemicals, conserve resources, accelerate distribution, and improve population health. while venture investment in the food sector seems to be slowing, exits and capital raises continue to abound and gain massive recognition. we’re seeing companies like justin’s peanut butter sell to industry giant hormel for $286 million, local tech businesses like ezcater raise upwards of $70 million across multiple funding rounds to bring food to corporate office spaces, and industry leaders campbell soup, general mills, coca-cola, pepsico and others establishing vc funds to acquire entrepreneurial brands that meet millennials’ demand for high-quality products. the food movement is here, it’s not slowing down, and startups are launching locally and globally signaling a certain shift in how our planet eats. join branchfood as we bring together food venture investors across the food and foodtech industry to discuss financing food businesses, opportunities for innovation in food, market trends, and how to launch and grow a successful food business. at this event you’ll get to connect with food industry mentors, advisors, investors, and more, and sample awesome food products too! event to be held at the following time, date, and location: thursday, april 6, 2017 from 6:00 pm to 8:30 pm (edt) branchfood 50 milk street floor 20 boston, ma 02109 the future of food and nutrition graduate student research conference, hosted annually by the friedman school of nutrition science and policy, provides a unique venue for graduate students to present original research related to food and nutrition. historically, more than 200 attendees from over 30 different institutions have come together each year to hear students present research from diverse fields ranging from anthropology to nutritional epidemiology. as a presenter or attendee, you will gain valuable professional experience presenting and/or discussing novel, multidisciplinary research. the conference also provides a great opportunity for networking with fellow students and future colleagues – the next generations of leaders in the field. registration for the 10th annual conference to be held on april 8th, 2017 is open now! visit our registration page for more details. we hope to see you on april 8th. the bu gastronomy students association has a few upcoming events! on thursday april 6th from 7-10pm they will be meeting at the bu pub on campus to share a few drinks before the bu pub closes for renovations. this will be the first event of 2017 and a chance to meet new members! the second event will be starting the bu gastronomy students association test kitchen. on sunday may 7th members and prospective members will meet at 3pm and test out a recipe or two together.  recipes are still being debated and open to suggestions! some ideas are home-made gummy bears or spring asparagus tart, or maybe both. if there’s a recipe you’ve always wanted to try just let them know. please contact us for specific location details. lastly, some of the members will be traveling to nyc on may 12th to attend the nyc food book fair and eating at ivan ramen that saturday. if anyone plans on also being in new york, or interested in traveling to ny with the bu gastronomy student association for the event or dinner, please reach out to gastrmla@bu.edu. link to learn more about the food book fair: http://www.foodbookfair.com/ if you’re interested in joining the gastronomy students association but can’t make the first few events, don’t worry, we’ll have plenty more cooking, eating and socializing going on over the summer! taste of wgbh: edible science wednesday, april 19, 7-9pm wgbh studios, brighton, ma do you have an interest in science as well as a passion for the food and beverage industry? then you are not going to want to miss this event. join us at wgbh studios on wednesday, april 19 at 7pm, and experience how boston is influencing “edible science.” edible wrappers, liquid nitrogen-based ice cream, grasshoppers as a form of protein and much more await you. not only will you get to taste these scientific treats, but you will also hear the innovators speak about how these products came to be and what it means for our bodies now and in the future. get your tickets now because this event is sure to sell out. you must be 21+ to attend this event. please bring a valid form of identification. this is not a seated event. posted on march 27, 2017march 27, 2017 by gastronomyatbuposted in conferences, food business, food communications, food culture & history, food news, food systems, gastronomy at bu, gastronomy students association, lectures, outside the classroom, recipes, social, students, uncategorizedtagged association, branchfood, capital, conference, edible, food, friedman, future, gastronomy, graduate, investment, nutrition, research, school, science, student, venture, wgbh. leave a comment alumni spotlight: chris maggiolo alcohol is an ancient food. it is a social lubricant. it is a component of ritual, of art, of dream-making. it is powerfully charged and, yet, so completely misunderstood in american culture. i moved from virginia to boston in september 2011 with these words in mind – words jotted down while taking notes during my freshman seminar in alcohol and culture. i was keen on studying the anthropology of alcohol and the gastronomy program, i felt, was the perfect tool by which to do so. a few years honing my studies and then i’d apply to a phd program. well, the best laid plans… to say i concentrated in alcohol studies would be putting it lightly. it was everything i did. i worked full time managing the modern homebrew emporium in cambridge, leveraging contacts and a vast network of brewers to find interview participants and volunteer opportunities. i took a second job in the summer managing relationships between wholesalers and retailers. i conducted every project and wrote every paper (save for one, i think) on the subject of craft brewing and alcohol culture. and when i wasn’t working or hunkered down over a book for school, i volunteered with breweries and, later, distilleries. i believed in the holistic approach fostered by liberal arts studies, and i tried to engage the industry from all angles. ultimately, it was the liberal arts approach that landed me my job at silo distillery. craft producers need to be swiss army knives rather than specialists, and the gastronomy program prepared me well for this. to a degree, i understood marketing and sales, production practices, legislature and regulations. in a pinch i can crunch financials. and if i didn’t know something, i had the tool set to figure it out. i never would have guessed that i would know as much about boiler systems as i do now, but last week i answered a call from an aspiring distiller with a background in chemical engineering and we had a half hour call about our boiler unit. the liberal arts approach is real, and it can be very valuable. but it can also be too vague, too broad. it’s important to have a goal in mind – something to anchor the gastronomy net. focus your intent, and the program will open amazing doors. i frequently draw on my experiences with the gastronomy program to fuel silo’s growth. as a company we focus intently on local and regional agricultural systems. i’ve held meetings with groups of farmers in order to discuss potential crop growth for distilling purposes and to facilitate the collection of our spent grains. having an understanding of their work and struggles goes a long way to securing these relationships. in conceiving of new products, i consider both modern trends and historic and cultural precedents. for example, amaro is really hot right now in trendy restaurants and cocktail circles. i’ve been working on a fun analog rooted in a mid 17th century cookery book. it’s been a blast and i think it’ll be quite successful. just as gastronomy studies the art and science of food, distilling practices the art and science of spirits. in a craft that is as technical as it is creative, having a liberal arts background is a keystone of success. sure, work can be stressful at times, but familiarity with the big picture brings everything back into perspective and keeps me energized and excited for what lies ahead. posted on february 28, 2017february 28, 2017 by gastronomyatbuposted in alumni, gastronomy at bu, outside the classroom, students, uncategorizedtagged alcohol, alcohol culture, amaro, beer, culture, distillery, gastronomic sciences, gastronomy, gastronomy at bu, grain, liberal arts, silo. leave a comment gastronomy summer courses registration for summer term classes begins on thursday, february 23. take a look at the offerings from the gastronomy department. summer term 1 gastronomy classes met ml 641 anthropology of food – with dr. karen metheny summer 1 (may 24-june 28), mondays and wednesdays, 5:30 to 9 pm what can food tell us about human culture and social organization? food offers us many opportunities to explore the ways in which humans go about their daily lives from breaking bread at the family table to haggling over the price of meat at the market to worrying about having enough to eat. food can also tell us about larger social organizations and global interconnections through products like spam that are traded around the globe and the ways in which a fruit like the tomato transformed the culinary culture of european nations. in this course we consider how the anthropology of food has developed as a subfield of cultural anthropology. we also look at the various methodologies and theoretical frameworks used by anthropologists met ml 673 food and film – with dr. potter palmer summer 1 (may 23-june 29), tuesdays and thursdays, 5:30 to 9 pm we can all take pleasure in eating good food, but what about watching other people eat or cook food? this course surveys the history of food in film. it pays particular attention to how food and foodways are depicted as expressions of culture, politics, and group or personal identity. we will watch a significant number of films, both fiction and non-fiction, classic and modern. a good portion of class time will also be given to discussing the readings in combination with hands-on, in-depth analysis of the films themselves. 4 cr. tuition: $3320 met ml 650 – the foundation of beer and spirits – with sandy block summer 1 (may 25-june 29), thursdays, 5:30 to 9 pm explores the great variety of beer styles and spirit categories currently available and the role each plays in our culture. surveys significant developments in the historical evolution, production, distribution, consumption, and cultural usage of these alcohol beverages in the united states. includes tastings of beer and spirits to demonstrate examples of the most important categories and classifications. 2 cr. tuition: $1660; lab fee: $200; total charge: $1860 met ml 651 fundamentals of wine – with william nesto summer 1 (ten week course: june 5-august 7), mondays, 6 to 9 pm suitable for students without previous knowledge of wine, this introductory survey explores the world of wine through lectures, tastings, and assigned readings. 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; understand general principles of food and wine pairing; and comprehend the process of grape growing and winemaking. 2 cr. tuition: $1660; lab fee: $200; total charge: $1860  met ml 699 laboratory in the culinary arts: baking – with janine sciarappa summer 1 (may 23 – june 28), tuesdays and wednesdays, 5:30 to 9:30 pm exposes students to a craft-based understanding of the culinary arts from which to better understand how food and cuisine fit into the liberal arts and other disciplines and cultures. integrates personal experience and theory through discipline by training students in classic and modern techniques and theories of food production, through pastry and baking methods and working efficiently, effectively, and safely. also introduces students to baking techniques from various cultures and cuisines from around the world. 4 cr. tuition: $3320; lab fee: $1500; total charge: $4820 summer term 2 gastronomy classes met ml 698 laboratory in the culinary arts: cooking – with christine merlo summer 2 (july 5 – august 9), tuesdays and wednesdays, 5:30 to 9:30 pm exposes students to a craft-based understanding of the culinary arts from which to better understand how food and cuisine fit into the liberal arts and other disciplines and cultures. integrates personal experience and theory through discipline by training students in classic and modern techniques and theories of food production, through cooking and working efficiently, effectively, and safely. also introduces students to foods of various cultures and cuisines from around the world. students are expected to provide their own chef’s coat and knives. 4 cr. tuition: $3320; lab fee: $1500; total charge: $4820 met ml 704 special topic: survey of italian wine – with bill nesto summer 2 (july 6 – august 10), thursdays, 5:30 to 9 pm topic for summer 2017: survey of italian wine. provides students with a thorough knowledge of italian wine. by the end of the course, students will know the history, cultural context, and styles of wine made throughout italy and will understand issues within the italian wine industry and the market performance of italian wines in italy and in other countries. regular class tastings illustrate examples of wine types. 2 cr. tuition: $1660; lab fee: $200; total charge: $1860 met ml 719 food values: local to global food policy, practice, and performance – with ellen messer summer 2 (july 3-august 9), mondays and wednesdays, 5:30 – 9 pm reviews various competing and sometimes conflicting frameworks for assessing what are “good” foods. examines what global, national, state, and local food policies can do to promote the production and consumption of these foods. teaches how to conceptualize, measure, and assess varying ecological, economic, nutritional, health, cultural, political, and justice claims. analyzes pathways connecting production and consumption of particular foodstuffs in the u.s. and the world. emphasizes comparative food systems and food value chains, and the respective institutional roles of science and technology, policy, and advocacy in shaping food supply and demand. 4 cr. tuition: $3320 met ml ua 510 special topics in urban affairs – with walter carroll summer 2 (july 6 – august 10), tuesdays and thursdays, 6 to 9:30 pm topic for summer 2017: feeding the city: urban food. examines historical and contemporary issues involved in providing food to cities and metropolitan areas. tracing the routes that food takes into the city and the major sources of food, the course looks closely at the accessibility of food, especially in poorer urban neighborhoods. among topics covered are obesogenic neighborhoods, food deserts, gentrification and foodie culture, public school food and nutrition, attempts to minimize food waste, and immigrants and ethnic foods in the city. the course also considers recent attempts at food production in cities, including urban agriculture, vertical farming, and craft production of food products. after closely looking at the history and current status of food programs, the course concludes with a consideration of urban food policies. 4 cr. tuition: $2640 posted on february 19, 2017february 19, 2017 by gastronomyatbuposted in courses, food business, food communications, food culture & history, food systems, gastronomy at bu, students, uncategorizedtagged anthropology of food, beer and spirits, boston, culinary arts, food and film, food policy, gastronomy, gastronomy at bu, summer courses, university, urban affairs, wine. leave a comment posts navigation older posts follow us on twittermy tweetslike our facebook page like our facebook page student blogsannaliese maree a plum by any other name a vanderslice of the sweet life breakfast @ sunset canning craft can you cookie carlos cuisine cheap beets chocolate for basil concrete magnolia cook with sonia eating on a whim emily contois erin ross on grist essen essen the flex foodie floreakeats food, in a word the four seasonings thefrenchadventure the gastronomy files ginger-snapped good cook doris the grizzly kitchen hello, good bite imbibing in the bay in the cactus garden jill eats kelly’s healthy kitchen made in rome mike kostyo no return ticket what emily cooks the young austinian gastronomy program 808 commonwealth avenue boston, ma 02215 617-358-6916 | gastrmla@bu.edu follow blog via email enter your email address to follow this blog and receive notifications of new posts by email. join 2,168 other followers search for: topicstopics select category & internships (1) academics (63) alumni (31) areas of concentration (1) awards (4) careers (6) careers, jobs, & internships (24) conferences (10) courses (38) events (117) faculty (15) food business (14) food communications (11) food culture & history (27) food news (32) food systems (15) gastronomy at bu (49) gastronomy students association (23) jobs (3) lectures (34) outside the classroom (103) publications (3) recipes (12) research (30) social (34) students (60) uncategorized (67) updates (5) post to cancel


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