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Livros aleatórios da biblioteca de BUGastronomy

The Calvert Party Encyclopedia de Calvert Distillers Company

Household science and arts for elementary schools de Josephine Morris

The Timesaver Cookbook de Miriam B. Loo

Cookies unlimited / Nick Malgieri ; photographs by Tom Eckerle de Nick Malgieri

German cookery de Elizabeth Schuler

A taste of Texas; a book of recipes de Jane Trahey

Roger Vergé's Cuisine of the South of France de Roger Vergé

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Membro: BUGastronomy

ColeçõesSua biblioteca (2,638), Authorless, International Cookbooks (19), Corporate Sponsored Cookbooks (2), Culinary Biographies/Memoirs (1), Miscellany (4), Reference (6), Social Histories of Food (10), American regional (21), Todas as coleções (2,646)


Etiquetas1990s (531), american cookery (447), 1970s (323), 1980s (289), 1960s (270), Cookbook (231), regional american cookery (204), 1950s (195), historical (194), 1940s (166) — ver todas as etiquetas

MídiaNão atribuído (96), Livro (2,550), Livro de Papel (2,423)

Nuvensnuvem de etiquetas, nuvem de autores, espelho de etiquetas

Sobre mimA unique, multidisciplinary program, the Master of Liberal Arts (MLA) in Gastronomy encompasses the arts, the humanities, and the natural and social sciences. Students in the program examine the role of food in historical and contemporary societies from a variety of perspectives—gaining a holistic view of the impact of food, food science, and nutrition on world civilization.

The Gastronomy program promotes scholarship about food by drawing from the diverse resources and expertise of a variety of Boston University faculty members, academic departments, visiting faculty, and industry professionals. The program offers special emphasis on experiential learning through hands-on culinary arts laboratories and wine studies courses. The interplay of reading, research, and writing about food—as well as exploring food through the senses—offers exceptional range and depth to food studies at Boston University.

For more information about the MLA in Gastronomy please see our Frequently Asked Questions.
Concentration in Business

The Business Concentration is ideal for students who are interested in pursuing a career that joins food and commerce. Courses in this concentration develop the managerial, financial, marketing, and gastronomic skills needed for a successful career.
Concentration in Communication

The Communication Concentration offers a critical analysis of food and culture in print, film, photography, television, the visual arts, and digital media. Courses examine the portrayal of food in media, past and present, with a hands-on approach to writing and communications.
Concentration in Food Policy

The Food Policy Concentration combines the study of food history and culture with an activist’s dedication to changing the world, providing the social-scientific background to influence and direct public food policy—particularly in the areas of nutrition, food security, community development, and environmental sustainability.
Concentration in History & Culture

The History & Culture Concentration explores the many facets of food across cultures over time. Through analysis and critical thinking, students will gain the research and writing skills necessary to synthesize information, providing valuable life and career skills in a variety of fields.

Learn more about other food and wine programs at Metropolitan College:

* Culinary Arts
* Wine Studies
* Seminars in Food, Wine and the Arts

Sobre a minha bibliotecaOur private culinary library collection is available for use by students and staff in the Gastronomy Program.


Página pessoal

Nome realBoston University Metropolitan College Gastronomy Program

LocalizaçãoBoston, MA, USA

Autores favoritosNão atribuído

Tipo de contapública

URLs /profile/BUGastronomy (perfil)
/catalog/BUGastronomy (Biblioteca)

Membro desdeJan 8, 2010

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