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, is Sheryl Julian’s Food Writing for Print Media offered every spring. Julian, who is the dining editor for the Boston Globe, guides students through every form of food writing so that by the end of the semester they are ready to start submitting pieces to newspapers, magazines, websites, and blogs.
If you need any proof as to just how well Julian’s class prepares its students, you only need to read through the Boston Globe’s Food & dining section where every week you’re almost guaranteed to find published recipes, interviews, reviews, and other food-related articles by BU Gastronomy students and alumni, alike. The wave of new Boston Globe food writers from our program has been so impactful that it has caught the attention of Metropolitan College, which recently mentioned on its website how the Gastronomy program is “stirring up a new generation of Globe food and wine correspondents.”
Many students have been published in the Globe as soon as a few months after having taken Julian’s course. A few, like recent graduate Jaclyn Fishman, have become regular contributors to the newspaper, and others have begun contributing to national food publications like Saveur magazine. Besides giving students the practical skill sets to become better food writers, Julian instills a confidence in them to leave the class and start getting their story ideas out there. It’s just one way in which the Gastronomy program at Boston University helps students achieve their professional goals.