Gastronomy Students: If you are looking for an elective next semester, consider MET ML 589 Nature’s Past: Histories of Environment, & Society with Dr. James McCann. He has provided us with a brief description of the course.
I teach and think about connections between
our physical world, humans role in that and what they grow, eat,
and talk about eating. It tells us a lot about our world(s).
Environmental history has its methods defined by the parameters of science and the natural world –flora, fauna, topography, seasons—as well as human elements of technology, demography, and social organization. Cooking and cuisine is at the apex of these interactions. This course will examine the work of key historians in the emerging field of environmental history and the role of food/cooking in that human/nature interaction.
The course begins with historical/cultural landscapes and ends up in Boston’s landscape of food in bistros, food trucks, groceries, and storefront restaurants. It will include 3 group sessions in that will focus on particular dishes from Africa, the American South, and Italy as examples of the movement of ingredients, ideas, and techniques. The goal is to explore ingredients and the ecologies of cuisine. There seems to be a growing local, and global fascination with the world of food and how ideas in our world of what we eat, and cook, merge and diverge. Wonderful stuff about who we are.
All photos provided by Dr. McCann
James C. McCann
Professor of History
Associate Director for Development, African Studies Center
Faculty Fellow, Pardee Center for the Study of the Longer Range Future
The Culinary Arts Certificate Program at Boston University is one of a kind. It was founded by Julia Child and Jacques Pepin in 1989 when Pepin suggested turning their highly successful cooking seminars into a full semester course. The program was designed around French cuisine and technique but also highlights other ethnic dishes and cooking styles. The intent was not necessarily to produce chefs – although graduates have certainly pursued that goal – but to teach those interested in food how to cook.
A class of 8-12 students has been held every semester since its beginning, and Pepin still makes guest appearances to teach. There are a few core instructors but the majority of classes are taught by a rotation of Boston’s best chefs (think diversity but also networking). The program also takes field trips to stage in local kitchens, visit producers, and work with other food professionals like writers and photographers. Additionally, students are exposed to cooking in volume by hosting large events for the Seminars in Food, Wine & the Arts. Upon graduation, students are very well rounded in cuisines, techniques, methodology, and Boston food culture.
Whether students want to go into the kitchen, use their knowledge to support other academic work, or just want to make dinner for friends and family, the Culinary Arts Certificate Program is worth every minute.
If you aren’t convinced that you need to take this class, perhaps Katherine Shae and Tianyu (Cici) Ji can persuade you. Katherine and Cici are MLA Gastronomy students currently taking the Culinary Arts Program and were interviewed about their experience (and love for!) the class.
Interview with Katherine Shea, expected graduation in May 2014
Tell us a little bit about yourself.
I’m from West Hartford, CT. Most of my jobs previous to working in the food industry were related to teaching (both of my parents were teachers). I did a sustainable agriculture program in Italy for the last semester of my bachelors at UCONN and that is what prompted me to apply for the gastronomy program. Since the switch to gastronomy/food industry I’ve worked at a restaurant (Front of House) in Cape Cod, Whole Foods (Specialty), Allandale Farm and a couple other farms in Maine for the summer.
How far along in the program are you and what do you plan to do after graduation?
This is my last semester in the program and I am not entirely sure what I want to do with the degree but I would love to be in the field of Agriculture (perhaps policy).
Why did you chose to take the culinary arts certificate class?
It is definitely the best class I’ve taken in the program. I chose to take it because I went to a Jacques Pepin lecture last year with my class and a fellow Gastronomy student asked Jacques what advice he has for people going into the field. His response was to start with learning how to cook. He explained how anything related to food: food writing, policy, business, all stems from the basics of cooking. Recently, our class had the pleasure of having Sheryl Julian visit and she reiterated that same notion. She explained that her training in Culinary allows her to understand exactly what it takes to make a dish that she is critiquing.
What do you hope to do with your culinary training?
I know that I won’t work in a professional kitchen after the program, but I am sure that the skills I’ve learned will be useful in my life and future career.
Would you recommend the class and why?
Until the Culinary program, I had no idea how much was behind just cooking. The technique and skill involved is amazing, and learning from the best chefs in Boston is an incredible experience. I think everyone in the Gastronomy program could benefit from trying the culinary program. I strongly urge Gastronomy students to take the culinary class, you will learn a ton, have fun, and make great connections in Boston!
Interview with Tianyu (Cici) Ji, expected graduation in December 2014
Where are you from?
Why did you choose the Gastronomy Program?
The Gastronomy program is a good combination of academic and hands-on experience.
What do you plan to do after graduation?
I would like to have a restaurant after studying in major food countries.
Why did you chose to take the culinary arts certificate class?
The culinary arts program is a one-of-a-kind experience in the world. Our instructors are from the business in Boston, and what they do are not only about techniques, but also good attitudes of persons in the industry. I learned a great deal from each and every one of them.
What do you enjoy about the culinary arts program?
The intensive program is well designed. There is one field trip almost every week plus special events in the semester. The chefs/instructors are helpful in the kitchen. I got the chance to stage in some of the best kitchens in Boston. This experience is so unique.
What has been your favorite dish to learn to cook?
I can’t really name a favorite dish, because they are all so fantastic. Cooking is not difficult, but it takes practice to make the good food right.
What has been the hardest part about the class?
Remembering the dishes in a short time. Learn to cook efficiently with recipes. Take notes.
Would you recommend the class, and why?
There is no better way to learn about food except for cooking it and tasting it. The culinary arts program allows me to think of food in a classic perspective and that is always important before going deeper about the gastronomic aspects. After all, food is for people to enjoy. I would be a great loss were I not in the culinary arts program.
Audrey Reid is president of the Gastronomy Students Association, manager of the Gastronomy at BU blog, and in her final semester of the Gastronomy Program. She has a BS in Chemistry, is a graduate of the Culinary Arts Program, and is earning her MLA with a concentration in Food Policy.