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A New Generation of Boston Globe Food Writers
by Carlos C. Olaechea Perhaps one of the most popular courses offered in the Boston University Gastronomy program, especially for those interested in applying food studies to the communications fields,...
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After Graduation: Starting a Wine Business
by Kim Simone Alumna Kim Simone (May ’14) shares her post-degree career path and founding her company, Vinitas Wineworks. One of the questions I heard frequently from people while I was attending the...
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Hungry For Words
By Rachel DeSimone In the second grade, I wrote an elaborate “scary story,” complete with colorful illustrations and as much suspense-filled detail as a seven-year-old could muster up. My family...
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Bringing Food History to Nutrition
This is the third post in a series highlighting the ways students utilize Boston University’s many resources to cater the Gastronomy program to fit their own unique interests and needs. Don’t miss...
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The Oyster Revival
Filmmaker and Gastronomy student Allison Keir shares her new film: The Oyster Revival Over the last century, coastlines throughout New England and across the globe endured dramatic transformations....
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Alumni Spotlight: Nina Quirk
Finding the perfect career path can be a struggle for some Gastronomy graduates. Throughout my time in the program, my friends and I would discuss matters such as balancing hospitality industry...
View ArticleGiselle Kennedy Lord Named James Beard Foundation National Scholar
Gastronomy at BU is proud to announce that student Giselle Kennedy Lord was recently selected as the James Beard Foundation National Scholar Northwest. The JBF National Scholars Program “provides ten...
View ArticleAlumni Spotlight: W. Gabriel Mitchell
Sometimes, one needs to take a step back from what one does to gain perspective to move forward. I have been a pâtissier for close to twenty years. Sometime along my career, I became determined to...
View ArticleStudent Spotlight: Morgan Mannino
“Cook’s Illustrated, I’ve got a tasting of apple crostata in the main kitchen,” a test cook’s voice mumbles over the telephone speaker. I look up from my work, it’s 11AM, having some dessert pre-lunch...
View ArticleThe Oyster Revival: Restoring Our Waters
A short documentary by Allison Keir From the moment I decided to apply to the Gastronomy program with a focus in Communication, my decision to do it has only been more and more reinforced. Aside from...
View ArticleMemories From My Table – Paintings by Laurel Greenfield
Gastronomy alumna Laurel Greenfield is hosting an opening reception for her first solo gallery show at Cambridge Seven Associates, Inc. on February 8th from 5:30 – 7:30 PM. The gallery features some...
View ArticleAlumni Spotlight: Caroline Pierce
There is a lot of unseen work that goes into writing a good recipe. Typically, conventional recipes contain a list of ingredients and their measurements followed by instructions for how to manipulate...
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