Videos tagged Gastronomy
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Wild & Foraged Foods: Wood Sorrel
In this series of videos, Netta Davis (GRS'13) a MET lecturer in gastronomy, discusses five native plants that can be foraged and eaten.
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Wild & Foraged Foods: Daylily
In this series of videos, Netta Davis (GRS'13) a MET lecturer in gastronomy, discusses five native plants that can be foraged and eaten.
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- 493 views
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Wild & Foraged Foods: Mulberry
In this series of videos, Netta Davis (GRS'13) a MET lecturer in gastronomy, discusses five native plants that can be foraged and eaten.
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- 614 views
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Wild & Foraged Foods: Goosefoot
In this series of videos, Netta Davis (GRS'13) a MET lecturer in gastronomy, discusses five native plants that can be foraged and eaten.
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- 507 views
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Wild & Foraged Foods: Garlic Mustard
In this series of videos, Netta Davis (GRS'13) a MET lecturer in gastronomy, discusses five native plants that can be foraged and eaten.
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- 467 views
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Jacques Pépin Receives Honorary Degree at BU
Boston University Commencement -- May 22, 2011
Jacques Pépin Receives Honorary Degree at Boston University. Listen to Chef Pépin chat with MET about his passion and long relationship with BU.
BU's Metropolitan College congratulates [...]Jacques, and thanks him for 28 years of service!
www.bu.edu/met
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Preview: Note-by-Note Cooking with Dr. Hervé This
October 24, 2014: Building on his pioneering work in the science of molecular gastronomy, physical chemist Hervé This visited Boston University in order to introduce us to the next profound revolution coming to our kitchens: note-by-note cooking. [...]To watch the entire lecture, please click here: https://www.youtube.com/watch?v=AyLyvYbvRVc
Part of the Pépin Lecture Series hosted by Boston University Metropolitan College's Culinary Arts Program.
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Preview: Note-by-Note Cooking with Dr. Hervé This
October 24, 2014: Building on his pioneering work in the science of molecular gastronomy, physical chemist Hervé This visited Boston University in order to introduce us to the next profound revolution coming to our kitchens: note-by-note cooking. [...]To watch the entire lecture, please click here: https://www.youtube.com/watch?v=AyLyvYbvRVc
Part of the Pépin Lecture Series hosted by Boston University Metropolitan College's Culinary Arts Program.
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The Future of Food: Closing Keynote Address
Farmer and author Michael Ableman gives the closing keynote address at The Future of Food: Transatlantic Perspectives, a two-day conference on the growing global food crisis and the transformation of the food system over the past thirty years. [...]Drawing on his own experiences with sustainable farming, he argues that small-scale urban agriculture can help solve world hunger and reconnect us with our food.
Hosted by The Institute for Human Sciences, BU Food and Wine Programs, MET Department of Gastronomy, and the Center for International Relations on May 9, 2009.
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