At Boston University Metropolitan College, Master of Liberal Arts courses are designed primarily for students matriculated in that program, but are open to other qualified students with stamped approval. Click here for the list.
Author Archives: Karla Cook
Harvard podcasts on Science and Cooking
A collection of public lectures on Science and Cooking from Harvard School of Engineering and Applied Science explores concepts from the physical sciences that underpin both everyday cooking and haute cuisine.
Stanford adds cooking classes to curriculum
From an NPR piece:
With the help of celebrity chef Jamie Oliver, Stanford University in January 2015 launched the Teaching Kitchen @ Stanford, a program designed to teach students the basics of choosing groceries, cooking and eating healthfully.
The goal is to help young people with limited time and limited budgets maintain healthful diets — both while they’re at school, and after they graduate.
The chefs at Stanford’s dining program are working with Oliver’s nonprofit Food Foundation to create a full curriculum by the Fall 2015 semester. The Teaching Kitchen is also working with Stanford researchers to develop a set of parameters to track the eating habits of students enrolled in the program, to see if the cooking classes can change the way people think about food.
Alumni tackle the question: Are we obsessed with food?
At PU reunions, a panel of alumni discussed whether we are obsessed with food. Panelists, from left, Katy Seaver ’10 of Luscious + Intuitive Eating; Kerry Saretsky ’05, Corporate Strategy Director-Global, HarperCollins Publishers and blogger at FrenchRevolutionFood.com; Lydia Itoi ’90, Food and Travel Journalist; Beth Quatrano Diamond ’85, Founder, Cooking for a Change; Jill Baron ’80, Integrative and Functional Medicine Physician; Roberta Isleib ’75, author, alias Lucy Burdette. Smitha Haneef, executive director of Campus Dining services, moderated.
SRO at Reunions food panel
A standing-room only crowd gathered in McCosh 46 Friday morning to learn about some of the research at Princeton University around food.
Panelists were R. Gordon Douglas M.D. ’55, Professor Emeritus, Weill Cornell Medical College;Timothy Searchinger, Research Scholar, WWS-Program in Science, 
Technology and Environmental Policy (STEP); Kelly Caylor, Associate Professor of Civil and Environmental Engineering and head of the Environmental Studies Program of the Princeton Environmental Institute; Amy Lerner, Postdoctoral Research Associate, WWS-STEP; and Craig Leon ’85, Producer, “Modern Nature” (scroll down to see an interview with him and Alexander Leon, who wrote the score for the film).
The event was sponsored by the Princeton Environmental Institute, Program in Environmental Studies, and Princeton Studies Food.
Reunions: Persian Food Tasting and Lecture
The Mossavar-Rahmani Center for Iran and Persian Gulf Studies hosts cookbook author Najmieh Batmanglij for a Welcome Gathering of talk and for samples of dishes from New York’s Ravagh Persian Grill on Friday, from 3:30-5 p.m. at Green Hall, Room 2-C-18.
Batmanglij, called the Persian food guru by The Washington Post and a longtime favorite of chefs who appreciate her skills in nuances of food, often teaches at the World of Flavors Conference at the Culinary Institute of America at Greystone in Napa Valley. She is the author of “Food of Life: Ancient Persian and Modern Iranian Cooking and Ceremonies,” now expanded into a 25th anniversary edition and containing more recipes and stories; “Silk Road Cooking: A Vegetarian Journey;” and “From Persia to Napa: Wine at the Persian Table,” “Happy Nowruz: Cooking With Children to Celebrate the Persian New Year,” and others.
All reunion attendees are welcome but space is limited, organizers warn.
Reunions: Food Obsessed in America?
Roberta Isleib ’75, Author, alias Lucy Burdette, will join Jill Baron ’80, Integrative and Functional Medicine Physician; Beth Quatrano Diamond ’85, Founder, Cooking for a Change; Lydia Itoi ’90, Food and Travel Journalist; Kerry Saretsky ’05, Corporate Strategy Director-Global, HarperCollins Publishers, and Blogger at FrenchRevolutionFood.com; Katie Seaver ’10, Intuitive Eating Coach for a forum, “Food Obsessed in America?” on Saturday, May 30, from 10:30 a.m.- 11:30 a.m. at Frist 302. Smitha Haneef, Executive Director, Campus Dining, is scheduled to moderate.