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Gastronomy Graduate Courses
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 on any course title below to read its description. Courses offered in the upcoming semester include a schedule, and are indicated by a label to the right of the title.
Visit bu.edu/summer to see the Gastronomy courses offered this summer.
MET ML 565 Food Marketing
The course applies the fundamental concepts and tools of marketing and brand management to the food industry, with a particular focus on the burgeoning New England culinary scene. This class will focus on marketing throughout key stages of the food-to-table supply chain, from raw ingredients and processing equipment in early production stages, through immersive culinary experiences targeted to distinct consumer segments. An additional emphasis of the course will be on marketing food products vs. services, and the strategic challenges and strategies that each portion of the food industry requires. [ 4 cr. ]
MET ML 589 Nature's Past: Histories of Environment and Society
Historians? approaches to environmental history, including human elements of technology, demography, local knowledge, political ecology, and social organization. Geographical foci include North America, Atlantic World, Asia, and Africa. [ 4 cr. ]
MET ML 610 Special Topics in Gastronomy
ML610 is the designation for "Special Topics in Gastronomy". The subject matter for ML610 courses changes from semester to semester, and more than one ML610 can be offered in a given semester. Course descriptions for all ML610 sections are listed below. For more information, please contact the department Graduate Student Advisor.
Fall 2015: Topics - TBA.
Spring 2015 - MET ML610 C1 - "Food Memoir" (Dr. Karen Pepper):
Meals are eaten; memories remain: the memories of meals or dishes may serve writers as an armature over which other memories are draped, giving them, in turn, shape and substance. In this course, students--as both readers and writers-- will have the chance to savor the pleasure of food memoir as a literary genre. Both creative writing (a memoir of one's own) and critical writing will be assigned.
Spring 2015 - MET ML610 D1 -"Cookbooks and History" (Dr. Karen Metheny):
What can cookbooks and recipes tell us about an individual? A community? A culture? What does the language of the recipe say about systems of knowledge and ways of thinking about the world? The movement of ingredients and food technology? The transmission of cooking knowledge? In this course, students will consider these questions through a survey of historical cooking texts. We will examine cookbooks as a source of culinary history and a window into the changing material culture, practices, spaces, and relationships associated with food consumption. In addition, students will examine cookbooks and recipes as social documents that reveal the presence of social and economic hierarchies, networks and alliances, and political, economic, and religious structures. We will also examine these documents as cultural texts that reveal the construction of ethnic, gendered, and other identities. Students will study and analyze a selection of cookbooks from different historical periods and geographic regions leading to a final project and paper. [ 4 cr. ]
MET ML 611 Archaeology of Food in Ancient Times
How people have obtained and processed a wide range of foods through time, beginning with early humans. Food used by hunter/gatherers; changes in diet and nutrition through time to early farmers. Examines archaeological evidence for types of plants and animals exploited for food, as well as human skeletal evidence for ancient nutrition and diseases related to diet and food stress. Consideration of early historical periods, especially in terms of how certain foods such as wine have played a significant role in culture beyond basic dietary needs. [ 4 cr. ]
MET ML 612 Pots and Pans: Material Culture of Food
Exploration of the food cultures and technologies through material culture- pots, pans, and utensils. Course will range broadly across cultures, time, and space with emphasis on medieval and early modern times. Life histories of humble, overlooked, everyday objects associated with food preparation and consumption; kitchens from prehistory to the present; tradition and fashion in cooking & dining vessels; pots and cooking technology; pots as metaphors & symbols. [ 4 cr. ]
MET ML 614 Philosophy of Food
"Tell me what you eat and I will tell you what you are."-- Anthelme Brillat-Savarin (1755-1826) In this course, we will use the tools of the philosopher to study various aspects of food--its classification, preparation, consumption, and judgments about the practices affected by it. The focus in this course will be how philosophers contribute to food studies through engagement with long-standing philosophical questions--not just in aesthetics, moral and political philosophy, but also in metaphysics and epistemology. Topics addressed in the class may include foods as natural (or non-natural) kinds; cultural knowledge, know-how and food traditions; eating and identity; eating, rationality and norms; vegetarianism and moral philosophy; and neuroscience, culture and taste. [ 4 cr. ]
MET ML 620 Food&Literature
[ 4 cr. ]
MET ML 621 Researching Food History
This research seminar in food history focuses on the markets and marketplaces over centuries and across a wide geographical area. The focus of this seminar is to hone students? research and writing skills. The broad general topic will allow students to pursue their own special research interest within a larger context while working with others engaged in similar research and writing challenges. By the end of the semester, students will have made a start on conference papers in the field of food studies and indentified potential venues for presenting their work. 4 cr [ 4 cr. ]
MET ML 622 History of Food
The scope of the course will be global, covering civilizations of Asia, America, Africa, and Europe and how cultures of these domesticated unique staples, which literally enabled these civilizations to expand and flourish. The course will cover history of the interaction of humans with food resources from earliest hunting and gathering societies to the present. The major theme of the course will be the process of globalization, imperialism and the growth of capitalist enterprise and the cost of indigenous cultures and traditional farming practices and how these processes were shaped by trade in food. Online/blended course, face-to-face meetings TBA. [ 4 cr. ]
|6:00 pm – 9:00 pm
MET ML 631 Culture and Cuisine: France
The association between France and fine cuisine seems so "natural." French society and history are intertwined with the culinary, and have been since the court society of the Old Regime. After the French Revolution, French cuisine became a truly modern affair in the public sphere. The invention of the restaurant, the practice of gastronomy, a literature of food, and strong links between French cuisine and national identity all came together in the 19th century. In the 19th and 20th centuries, French food, featuring both haute cuisine and regional culinary specialties, was widely considered the world's best. In the 20th century, the culinary allure of France continued to fascinate people all over the world. It is still said today, enviously, that the French really know how to appreciate good food and wine "la bonne chère" in their daily lives. This course looks at how the history of French culinary culture evolved in the particular way that it did. The course is organized largely chronologically, but not entirely, as some of the readings weave issues of different times periods thematically. In studying culture and cuisine, with France as a great example, we will explore the relationship between a place, a people, and their foodways. We launch our investigation with the question: how and why is this relationship distinctive in France? [ 4 cr. ]
MET ML 632 History of Wine
Understanding wine is impossible without knowing its rich and varied history. This course provides a survey of significant developments in the production, distribution, consumption and cultural uses of grape-based alcoholic beverages in the West. Topics include the role wine has played in the economy and culture of civilizations from the ancient Near East all the way through to its global impact in the 21st Century. We will focus in particular on wine as a religious symbol and a consumer beverage in the modern world. [ 4 cr. ]
MET ML 633 Readings in Food History
A comparative perspective on issues of human subsistence through time. Changing patterns of nutrition and health, agricultural production, methods of coping with famine and organizing feasts, and origins and impact of culinary and dietary innovations. [ 4 cr. ]
MET ML 634 Culture and Cuisine of China
An introduction to the history of the single most important material base of Chinese culture - food. The following major interdisciplinary areas will be covered: (1) Food production and the food processing industry; (2) Production of cooking vessels, food vessels, and food preservation; (3) Development of commercial exchange where food is the primary commodity; (4) Eatery service industry; (5) Food cure traditions that have close connections with Chinese medicine, theories of health preservation, and ancient Chinese philosophy; (6) Political value and significance of food in traditional ceremonial occasions; (7) The literary and artistic traditions in cooking and consumption of Chinese food; (8) Formation of the major gastronomical systems. [ 4 cr. ]
MET ML 638 Culture and Cuisine: New England
How are the foodways of New England's inhabitants, past and present, intertwined with the history and culture of this region? In this course, students will have the opportunity to examine the cultural uses and meanings of foods and foodways in New England using historical, archaeological, oral, and material evidence. We will focus on key cultural, religious and political movements that have affected foodways in the region, as well as the movement of people. [ 4 cr. ]
MET ML 639 Culture and Cuisine: Quebec
Moving beyond the stereotypes of poutine and maple syrup, this course will explore the rich contemporary and historical foodscapes of Quebec. The cuisine of this predominantly French-speaking area of Canada has been marked by the lasting legacies of French, British and a variety of immigrant cultures. The result is a combination of fascinating traditions and some of the most exciting new culinary trends in the Northeast--from iced cider to head-to-tail eating. This course will look at questions of identity politics, heritage preservation and the development of sustainable local food systems, as well as the everyday culture and life of this unique Canadian province. Offered in a blended format, class will meet once a month face-to-face and on-line before and after a weeklong trip to Quebec City, Montreal and surrounding rural areas. While in Quebec, students will have a chance to meet farmers, artisans and culinary professionals and engage in a number of hands-on activities. [ 4 cr. ]
MET ML 641 Anthropology of Food
What can food tell us about human culture and social organization? Food offers us many opportunities to explore the ways in which humans go about their daily lives from breaking bread at the family table, haggling over the price of meat at the market to worrying about having enough to eat. Food can also tell us about larger social organizations and global interconnections through products like Spam that are traded around the globe and the ways in which a fruit like the tomato transformed the culinary culture of European nations. In this course we will consider how the Anthropology of Food has developed as a subfield of Cultural Anthropology. We will also look at the various methodologies and theoretical frameworks used by anthropologists to study food and culture. 4 cr. [ 4 cr. ]
|6:00 pm – 9:00 pm
MET ML 642 Food Ethnography
This course explores what food ethnography is and how food ethnographers work. Students will learn about food ethnography by reading and discussing its methods and by practicing them. Students will write a research design for an ethnographic project on some aspect of Boston?s multifaceted alternative food system, carry out the research, analyze their data, and write up and orally present the results. Students will learn about and use the methods of participant observation, interviews, photography, food mapping, informant documentation, food logs, and others. They will learn about research ethics. They will pay particular attention to the ways that studying food culture presents unique methods and insights. [ 4 cr. ]
MET ML 643 Special Topic: Food, Culture and Exchange - The Economic Anthropology of Food
Economic exchanges are influenced by culture. This is particularly true when it comes to exchanges that have to do with food. This course explores the cultural aspects of economics and food, serving as a lens through which to view the complex human relations and exchanges known as economics. Discussion of topics such as gift exchange, bartering and the question of the commons, as well as the economics of local food, reconnecting consumers with their food supply, urban foraging and alternate economic activities related to food production and consumption. Using an anthropological framework to understand the cultural aspects of exchange, the course will cover the economic and cultural underpinnings of food systems throughout the world. 4 credits [ 4 cr. ]
MET ML 650 The Foundation of Beer and Spirits
The objectives of this course are to explore the great variety of beer styles and spirit categories currently available and the role each plays in our culture. We will survey significant developments in the historical evolution, production, distribution, consumption and cultural usage of these alcohol beverages in the United States. We will taste beer and spirts extensively to demonstrate examples of the most important categories and classifications. [ 2 cr. ]
MET ML 651 Fundamentals of Wine
For students without previous knowledge of wine, this introductory survey explores the world of wine through lectures, tastings, and assigned readings. By the end of this course, students will be able to 1). Exhibit fundamental knowledge of the principal categories of wine, including major grape varieties, wine styles, and regions; 2). Correctly taste and classify wine attributes; 3). Understand general principles of food and wine pairing; and 4). Comprehend the process of grape growing and winemaking. Open only to matriculated gastronomy students. [ 2 cr. ]
|6:00 pm – 9:00 pm
MET ML 652 A Comprehensive Survey of Wine
Students passing this course will attain proficiency in the field of wine and associated alcoholic beverages. This intensive survey covers each of the world's most important geographical areas and includes comprehensive comparative tastings. The final examination includes a tasting as well as a written component. [ 4 cr. ]
|6:00 pm – 9:00 pm
MET ML 653 Mastering Wine: Skill Development
Provides students with mastery of the field of alcoholic beverages. The curriculum is divided into the following sections: viticulture, vinification, distillation and brewing; wine tasting, including blind tasting; the interaction of wine and food; and the business of wine. Examination covers tasting skills, factual information and essay writing. 4 credits, Wed. 6-9. FUL Room 122. [ 4 cr. ]
|6:00 pm – 9:00 pm
MET ML 654 The Wine Trade: Global, National and Local Perspectives
Gives students an in-depth understanding of issues confronting national wine industries and how these issues relate to the U.S. and local wine trade. Students develop understanding and professional skills by researching assigned topics, participating in teacher-led discussions, and tasting numerous wines under the guidance of instructors. Specialists in the wine trade visit to contribute their expertise and provide an interface to the trade. Students share independent research with classmates by giving presentations and researching relevant topics which highlight issues currently facing the wine industry. The format of this course requires students to do independent research, which may be presented in class and/or submitted in the form of an essay. [ 4 cr. ]
|6:00 pm – 9:00 pm
MET ML 671 Food and Visual Culture
An extensive historical exploration into prints, drawings, film, television, and photography relating to food in the United States and elsewhere. Examines how food images represent aesthetic concerns, social habits, demographics, domestic relations, and historical trends. [ 4 cr. ]
MET ML 672 Special Topics: Art and Food
Focusing on the dialogue between gastronomy and art, from antiquity to the present, this seminar offers students the opportunity to research the work of artists who represented food, drink, harvest and hunger, the role of the decorative arts in dining and the relationship of national traditions of art and cuisine. Students test the validity of analogies that scholars have drawn between developments in the two areas of endeavor. Uncharted areas of affinity linking art and cuisine are explored. Providing an introduction to fundamental aspects of the art historical periods in question, the course is designed to accommodate students without previous formal study of art history. Those with prior experience in the discipline will be given new purchase on the art. [ 4 cr. ]
MET ML 681 Food Writing for the Media
Students will develop and improve food-writing skills through the study of journalistic ethics; advertising; scientific and technological matters; recipe writing; food criticism; anthropological and historical writing about food; food in fiction, magazines and newspapers. 4 cr [ 4 cr. ]
MET ML 691 Nutrition and Diet: Why What You Eat Matters
This course is designed to introduce major concepts in nutrition and diet to students of food studies and other disciplines who have limited or no background in the biological sciences. The overarching goal is to develop a working understanding of the basic science of nutrition and apply this knowledge to personal health and professional settings. The course begins with the fundamentals of nutrition and diet, focusing on macro- and micronutrient intakes and needs throughout the life course. Food-based nutrition will also be discussed, alongside dietary guidelines, recommendations, and food labels. Moving from the individual level to the larger public health arena, we will also examine such topics as nutritional ecology, influences on dietary intakes, overnutrition, and undernutrition. A running theme throughout will be critiquing how diet and nutrition are treated in the media and press. [ 4 cr. ]
MET ML 692 Evaluating and Developing Markets for Cultural Tourism
Cultural tourism in the 21st century is more than the traditional passive activities of visiting a museum, hearing a concert or strolling down an historic street. It has become an active, dynamic branch of tourism in which half of all tourists have stated that they want some cultural activities during their vacation. In this course we will introduce various themes of cultural tourism including the relationship between the Tourist Industry and the Cultural Heritage Manager, conservation and preservation vs. utilization of a cultural asset, authenticity vs. commoditization, stakeholders and what should be their rights and obligations, tangible and intangible tourist assets, the role of government, private industry and the non-profit sectors in tourism planning and sustainable economic development. We will examine these themes in different areas of cultural tourism including the art industry, historical sites, cultural landmarks, special events and festivals, theme parks and gastronomy. [ 4 cr. ]
|6:00 pm – 9:00 pm
MET ML 698 Laboratory in the Culinary Arts: Cooking
Exposes students to a craft-based understanding of the culinary arts from which to better understand how food and cuisine fit into the liberal arts and other disciplines and cultures. The course integrates personal experience and theory through discipline by training students in the classic and modern techniques and theories of food production, through cooking and working efficiently, effectively, and safely, and by introducing students to foods of various cultures and cuisines from around the world. Open only to matriculated gastronomy students. Cannot be taken in addition to ML 700. 4 cr [ 4 cr. ]
MET ML 699 Laboratory in the Culinary Arts: Baking
Exposes students to a craft-based understanding of the culinary arts from which to better understand how food and cuisine fit into the liberal arts and other disciplines and cultures. The course integrates personal experience and theory through discipline by training students in the classic and modern techniques and theories of food production, through pastry and baking methods as well as working efficiently, effectively, and safely, and by introducing students to baking techniques from various cultures and cuisines from around the world. Open only to matriculated gastronomy students. Cannot be taken in addition to ML 700. [ 4 cr. ]
MET ML 700 Culinary Arts Laboratory
Founded in 1989 by Julia Child and Jacques Pépin--who continues to teach in the program each semester--the Certificate Program in the Culinary Arts at Boston University's Metropolitan College is a unique course of study that introduces participants to the essential techniques, knowledge, and hands- on experience necessary to excel in the food industry.
The Laboratory in the Culinary Arts for Spring 2014, is an 8 credit course that meets Mondays through Thursdays, 10:30 until 6 pm, depending on evaluating your work and cleanup time. Morning class is usually a lecture, a food demonstration or a field trip. The afternoon session, which begins at 1 pm, sharp, is hands-on cooking. You will learn the cooking skills and techniques of France, the Americas, and Italy, as well as other ethnic techniques of food preparation. Tuition is $6,240 plus a $4,000 lab fee. The program is taught entirely by working chefs and industry professionals from Boston and beyond-- serving as an ideal entrée to hundreds of food-related careers, from culinary writing to restaurant management to working as a chef. Our skilled team of core instructors comprises esteemed local restaurant owners, chefs, and consultants, while our visiting instructors include renowned chefs and restaurateurs from around the nation.
Some of our faculty for Spring 2014 are: Jacques Pepin, John Vyhnanek, author, past owner of Harvard Street Grill, past executive chef at the Ritz Carlton Hotel, Boston, restaurant consultant; Jean Jacques Paimblanc, past executive chef Legal Sea Foods, Pavilion, Howard Johnsons, Panera Bread, Signature Breads; Janine Sciarappa, pastry chef; Chris Douglass, owner/chef Ashmont Grill, Tavolo, past owner Icarus; Jeremy Sewall, executive chef/co-owner Eastern Standard, Island Creek Oyster Bar and Grill, Lineage; Michael Leviton, executive chef/owner Lumiere, Area Four, Jeff Fournier, 51 Lincoln, Barry Maiden, Hungry Mother. The following instructors will have taught this semester either one or more times: Deborah Hansen, Taberna de Hara; Ihsan Gurdal, Formaggio Kitchen; Sam Huang, Super Fusion; Sandy Block; Master of Wine; Jim Dodge, world famous baker; Max Harvey, Jasper White's Summer Shack; Bess Emanuel, food consultant; Fabrizia Lanza, consultant and owner Anna Tasca Lanza Culinary School, Sicily; Nina Gallant, food photographer; Bill Nesto, Master of Wine; Irene Costello and Joan Mac Isaac, food product producers; Raymond Ost, chef/owner Sandrine's Restaurant; Joseph Polak, Rabbi and expert on Kosher foods, Boston University Hillel; Patrick Dubsky, owner Winestone and former sommelier; Jean --Claude Szurdak on French pastries; Sheryl Julian, food editor of the Boston Globe; Joseph Carlin, food historian; Priscilla Martel, baker; Mary Ann Esposito, expert on foods of Italy, Leo Romero, expert on culture and cuisine of Mexico, owner/chef Casa Romero; Jackson Cannon, mixologist and sommelier; Garrett Harker, owner Eastern Standard and Island Creek Oyster Bar and Grill; and many others.
This intensive, four-month Program in the Culinary Arts provides a strong foundation in classic French and modern cooking techniques, along with exposure to international cuisines. Under the tutelage of professional working chefs and food industry experts, you will engage in lectures and demonstrations, and acquire hands-on experience in our state-of-the-art laboratory kitchen--one of the finest in the country. From simple techniques to more difficult and complex preparations, you will develop valuable cooking skills through discipline and practice. The program also provides a broader understanding of the past, present, and future of the global food economy, and the principles of small- and large-scale food production. [ 8 cr. ]
|10:30 am – 12:30 pm
|1:00 pm – 6:00 pm
MET ML 701 Introduction to Gastronomy: Theory and Methodology
This course is designed to introduce students to current and foundational issues in food studies and gastronomy. Through this focus on central topics, students will engage directly in the interdisciplinary method that is central to food studies. Each week will introduce a unique view of the holistic approach that is central to a liberal arts approach to studying food and a new research technique will be presented and put into practice through the readings and course exercises. This course will give Gastronomy students a better understanding of the field as a whole. While providing an overview and methodological toolbox, it will act as a springboard in to areas of specialization of the course. 4 cr. [ 4 cr. ]
|6:00 pm – 9:00 pm
MET ML 702 Special Topic: Concepts in Economics and Political Dimensions of Food Production
Course covers basic concepts in economic and political dimensions of food production, consumption and trade, with emphasis on the global food system.Topics include market and consumption analysis, types of food policy instruments and how these affect consumer food choices, environment, diet, nutrition and health. [ 4 cr. ]
MET ML 704 Special Topics
Spring 2015 - MET ML704 B1 - Special Topic: "Food Photography."
Class will explore the essentials of food photography; how to think and see like a camera, learn Photoshop Elements and basic photo editing, tell a food story through pictures and on- location and practice via field trips with additional photo editing and a final project presentation.
Spring 2015 - MET ML704 C1 - Special Topic: "Beer & Spirits."
In this course we will explore the great variety of beer styles and spirit categories currently available and the role each plays in our culture. We will survey significant developments in the historical evolution, production, distribution, consumption and cultural usage of these alcoholic beverages in the US. We will taste beer and spirits extensively to demonstrate examples of the most important categories and classifications. 2 credits.
Spring 2015 - MET ML704 S1 - Special Topic: "Starting Your Own Food Business."
No matter what type of food business one wants to start, a plan and expert advice on how to go about it is necessary. The goal of this course is to introduce the fundamentals of food service business planning, focusing on restaurants, cafes, bistros and personal chef businesses. Topics from food safety to employee management to finances and operations will be covered by instructors experienced in many aspects of successful food businesses, along with guest speakers from the industry. The culmination of the course is a working business plan to aid the student in the realization of their concept. 2 credits.
Spring 2015- MET ML704 S2 - "Making Wine Laboratory."
Students will learn how to ferment, mature, and bottle wine at the Boston Winery facility in Dorchester, Mass. Hands-on experience will accompany lectures about harvest parameters, crushing and maceration, fermentation, maturation, bottling, labeling, and storage. Students will document and present their progress as they navigate the exciting and sometimes unpredictable art and science of vinification. Student will continue to check on their wine as it matures and is bottled. [ 2 cr. ]
MET ML 705 Artisan Cheeses of the World
An in-depth exploration of the styles and production of cheeses from regions around the world, from their beginnings on the farm to the finished products at the table. 2 cr [ 2 cr. ]
MET ML 706 Food and Gender
This course takes an anthropological, cross-cultural, and interdisciplinary approach to food and gender, looking at how masculinity and femininity are defined through beliefs and practices surrounding food and body. It explores theories of gender and methods for studying it and engages students in ethnographic research on gender and food. [ 4 cr. ]
|6:00 pm – 9:00 pm
MET ML 707 Directed Study
Students may work with a full-time Boston University faculty member to complete a Directed Study project on a topic relevant to the program. These projects must be arranged with and approved by Gastronomy program coordinator. [ Var cr. ]
MET ML 708 Directed Study
Prereq: consent of coordinator. [ Var cr. ]
MET ML 711 The Many Meanings of Meat
There is perhaps no foodstuff more prized than meat, and there is none more problematic. Long associated with power, masculinity, vitality, and progress, meat is also linked to imperialism, sexism, speciesism, environmental collapse, foodborne disease, and chronic illness. In this comprehensive overview we will examine meat's many historical, economic, ecological, ethical, and nutritional dimensions. Coursework will include a wide variety of readings, online discussions, written assignments, field trips, and other experiential opportunities. 4 credits [ 4 cr. ]
MET ML 712 Food and Society
Examines the role of food in society and how it shapes identity and structures our lives. Explores multiple contexts of food production, access, procurement, and consumption, including rural agricultural sites, urban homesteads, grocery shopping, CSAs, and food assistance programs, and the intersection of food practices with class, ethnicity, race, and gender. [ 4 cr. ]
|6:00 pm – 9:00 pm
MET ML 713 Agricultural History
This course surveys the history of American agriculture from the colonial era to the present. It examines how farmers understood markets, made crop choices, adopted new technologies, developed political identities, and sought government assistance. Emphasis on the environmental, ideological, and institutional impact of farm modernization and industrialization. [ 4 cr. ]
MET ML 714 Urban Agriculture
Growing food in urban contexts raises interesting questions about food access, nutrition education, perceptions of public spaces and the place of nature in the urban environment. This course focuses on urban agriculture in Boston and a number of case studies from around the globe. Students visit gardens, learn basic cultivation skills through hands-on activities, and study the social and cultural sides of urban agriculture, as well as the political and city planning aspects of urban agriculture projects. 4 cr. [ 4 cr. ]
MET ML 715 Food and the Senses
This course is an interdisciplinary exploration of the sensory foundations and implications of food. We will study the senses as physical and cultural phenomena, the evolving concepts of terroir and craft, human nutritional and behavioral science, sensory perception and function, and the sensory and scientific aspects of food preparation and consumption. Understanding these processes, constructions and theories is key to understanding a vast array of food-related topics; cheese-making, wine-tasting, fermentation, food preservation, culinary tools and methods, cravings and food avoidance, sustainability and terroir, to name just a few. [ 4 cr. ]
|6:00 pm – 9:00 pm
MET ML 720 Food Policy and Food Systems
This course presents frameworks and case studies that will advance participants' understandings of U.S. and global food systems and policies. Adopting food-systems and food-chain approaches, it provides historical, cultural, theoretical and practical perspectives on world food problems and patterns of dietary and nutritional change, so that participants acquire a working knowledge of the ecology and politics of world hunger and understand the evolution of global-to-local food systems and diets. Global overview of world food situations will be combined with more detailed national and local-level case studies and analysis that connect global to local food crisis and responses. [ 4 cr. ]
|6:00 pm – 9:00 pm
MET ML 721 US Food Policy and Culture
This course overviews the forces shaping U.S. food policies, cultural politics, diet, and nutrition situations in the twenty-first century. After reviewing the history of U.S. domestic food policy, course discussions consider globalization, new agricultural and food technologies, new nutrition knowledge, immigration, and "sustainable-food" ideology as drivers of American dietary and food-regulatory change. "Food systems," "food chains," and "dietary structure" provide the major analytical frameworks for tracing how food moves from farm to table, and the role of local through national government and non-government institutions in managing these food flows. [ 4 cr. ]
MET ML 722 Studies in Food Activism
In this class students will explore the work of anthropologists and other social scientists on food activism citizens' efforts to promote social and economic justice through food practices and challenge the global corporate agrifood system. The class will explore diverse individual and collective forms of food activism including veganism, gleaning, farmers' markets, organic farming, fair trade, CSAs, buying groups, school gardens, anti-GMO movements, Slow Food, Via Campesina, and others. It will address the questions: what is food activism, what are its goals, what is working and not working, and what are the results? [ 4 cr. ]
MET ML 800 Masters Project
Students nearing the completion of their degree requirement for the MLA in Gastronomy may register for the Masters Project. This graduation requirement is available for students who entered the MLA program during or after Fall 2009. The Masters Project must be completed under the direction of a full-time Boston University faculty member. The coordinator of the Gastronomy program must approve a topic, outline, bibliography and schedule for the project. Please contact the program coordinator for further details and guidelines. Students must also concurrently enroll in ML 802. 2 cr. [ Var cr. ]
MET ML 801 Master's Thesis
Students nearing the completion of their degree requirement for the MLA in Gastronomy may register for the Master's Project. This graduation requirement is required for students who entered the MLA program before Fall 2009. The Master's Thesis must be completed under the direction of a full-time Boston University faculty member. The coordinator of the Gastronomy program must approve a topic, outline, bibliography and schedule for the project. Please contact the program coordinator for further details and guidelines. 4 cr. [ 4 cr. ]


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Release 06.30.15.1.126.96.36.199.2


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The second Virtual Bus Tour segment has just been released
Our second story this season is that of Tom and Brad Maisel who have been converting flood/furrow irrigation areas to efficient low pressure overhead systems. Water use efficiency has been enhanced by responding quickly to information from soil moisture probes. Yield increases mean their farms are producing almost 40 tcph more than the Tablelands Mill area average. This is a great example of the efficient use of water on farm. Go here to view


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Elmer's Glue Crackle Finish
Using Elmer's glue to add a crackle finish. I have been hearing lots of buzz about using Elmer's glue crackle finish for a piece of furniture. It
This is a great platform for both the DIY folks and the pros. I have both learned and have been able to share my knowledge. Thank you Hometalk!


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Poster presentation
A standard approach to localization, recall and prediction from sensors is the Hidden Markov Model (HMM, [1]), with location as hidden state and sense data as observations. Assuming that hippocampus performs a similar task, we present a new top-down mapping of this function onto its anatomy. In localization models of CA3 [2], firing rates of individual place cells encode probabilities over current location and recurrent connections may represent transitions probabilities between them. In auto-associative models [3], recurrent connections bring the network into a vector-coded memorized state. The existence of cells encoding rewards and locations of external objects supports this view [3].
Consider localization and auto-associative models in the light of HMMs, which represent probabilities over the complete set of discrete hidden states, as in localization models. However, inferences about high-level sensory data, including locations of external objects and rewards, require that the structure of these states be complex: for example, a state could include conjunctions of the agents' own location and heading with the configurations of many external objects, rewards, even the agent's own actions. Such states are best represented by configurations of large numbers of Boolean variables, playing a similar role to auto-associative model nodes.
We present a resolution between localization and auto-association models. HMMs become intractable for complex states and it is common to approximate them by particle filters (PFs, [4]). PFs approximate posteriors by samples. In particular, a "unitary" particle filter maintains just a single sample. CA3 could unitarily sample posteriors from a complex state space containing Boolean variables coding presence or absence of objects at locations.
A standard PF problem is getting "lost:" when the samples no longer include the true state, it becomes difficult for inference to return there even if strongly suggested by the data. To recover, a useful heuristic [4] is to monitor matches between predictions and input, and flatten the prior over hidden states when during prolonged poor matches. We model subiculum performing such monitoring, and its resultant septal ACh flattening the transition prior in CA3. This contrasts with ACh models [5] that disable CA3 recurrency for learning rather than inference.
We model superficial and deep entorhinal cortex representing likelihood and posterior percepts; dentate gyrus (DG) extracting features to change the representation basis, and CA1 performing the inverse transform to DG. Preliminary plus maze simulations (figure 1) show subiculum enabling CA3 recovery of correct state estimates following being lost.
Figure 1. Left: screenshot of maze simulation. The agent visits N-S-E-W arms in turn. Right: ground truth and estimates of y component of location. The agent is lost during the E arm; only with Sub enabled does it recover for the W arm.
Rabiner LR: A tutorial on hidden Markov models.
Proc IEEE 1989, 77:257-286. Publisher Full Text
Arleo A, et al.: Place cells and spatial navigation.
Rolls ET: Memory, attention and decision making.
Fox C, Quinn J: How to be lost.
Hasselmo M, et al.: Dynamics of learning and recall.
J Neurosci 1995, 15:5249-5262. PubMed Abstract | Publisher Full Text


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Tardis Blue Prints (All Types)
View Single Post
December 23 2010, 02:54 PM
Fleet Captain
Location: Virginia, USA
Re: Tardis Blue Prints (All Types)
Saul Saulmas wrote:
This is Christmas.
Thanks a lot!
Thanks man! Merry Christmas! I will upload more today..
Admiral_Young wrote:
Wow...welcome back first of all, sorry to hear you're sick...and just wow.
thanks admiral..yeah since my company FCT (First Capital Title, LLC) shut down I have no insurance, so it sucks but I think I will live.. eventually..
glad you like the final work.. more to come my friend..
Timofnine wrote:
fantastic work!
thanks T! I have more coming and this stuff is way more accurate to the idea and research done by me is more extensive..I will upload more today..
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You are here
Polenta with Mushroom Cream Sauce
|1 1⁄2 Cup (24 tbs)
|1⁄4 Teaspoon
|Instant polenta
|2 1⁄4 Ounce, uncooked
|2 Teaspoon, divided
|Whipped butter
|1 Tablespoon
|Thinly sliced shiitake mushrooms/White mushrooms
|1⁄4 Cup (4 tbs)
|Finely chopped shallot/Onion
|1 1⁄2 Teaspoon
|All purpose flour
|1 Tablespoon
|2% low fat milk
|1⁄2 Cup (8 tbs)
|Canned ready to serve chicken broth
|1⁄4 Cup (4 tbs)
|1 Dash
|Grated parmesan cheese
|2 Teaspoon
1) To a 7-inch nonstick pie plate, spray cooking spray.
2) In a 1 1/2-quart saucepan, add water and salt. Over high heat, heat the mixture till it comes to a boil. Keep stirring with a wooden spoon.
3) Drop the polenta quickly into the boiling water. Add in 1 teaspoon of margarine.
4) Turn down the flame to medium high and continue cooking while stirring for 4 more minutes. When all the water has disappeared, transfer the polenta into the greased pie plate. Keep aside.
5) In a 1-quart saucepan, add margarine and butter. Saute the onions and mushrooms over medium flame for about 3 minutes.
6) When the mushrooms turn soft, add in the flour and stir continuously for a minute. Whisk in the milk and chicken broth slowly over high flame. In about a minute the mixture will thicken and start to boil.
7) Season the mixture with pepper. Mix well and pour the mushroom mixture over the polenta. Sprinkle grated parmesan cheese on top.
8) Broil the polenta for about a minute, until the cheese starts to bubble and turns golden brown.
9) Serve the Polenta with Mushroom Cream Sauce, garnished with chopped parsley.


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carved, cast and constructed
19 Aug 2014 – 31 Aug 2014
Event times
Daily 10 - 5; opens noon Sunday
Cost of entry
Free admission
AboutThe noted Norwich sculptor Ros Newman curates a group exhibition from a diverse group of artists whose work covers a range of 3- dimensional media and genre, shown to advantage in the delightful setting of Becket's Chapel.
Art form
Have you been to this event? What do you think? Join the discussion here!
Remember, you can include links to your instagram pictures and to videos.


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I must be a glutton for punishment because I caved in and bought the book this time. What the hell, for around four bucks it wasn't too difficult for me to do. I probably could've spent the money more wisely, such as a lunch at McDonalds, but for the sake of fair play in my own debates here at UM, I thought I should do it. In attempting to read The Stairway to Heaven again, I find myself perplexed by the conclusions Sitchin reaches. They are so far from reality that I have a hard time buying the idea that even Sitchin takes these conclusions seriously. He has every right to earn a living by publishing his books and I do not deny him that, but I worry about sincere but gullible folks who buy the books, read them, and fall for them.
Another poster at UM says he likes to read Sitchin's material because it makes for a good story, but that's clearly not Sitchin's intent. He does indeed seem to want people to take him seriously. The books are listed as "nonfiction," after all. At the same time, I can't help but notice that in most bookstores I visit, publications by Sitchin and others such as Graham Hancock and Robert Bauval are not to be found in the history or science section but in the "mysticism" or "occult" section. I have to chuckle over the fact that even the bookstores don't seem to take these writers seriously.
In the interest of balance, then, I'd like to critique some of the arguments Sitchin makes in The Stairway to Heaven and detail why he is patently incorrect. Or as the historian Michael Heiser succinctly puts it in his own well-explained website, Sitchin is wrong. I honestly don't know how to interpret Zecharia Sitchin's motives, but he seems to operate under one of two guiding principles, which seem to be followed by nearly all fringe writers:
- Stichin does not possess a working or meaningful understanding of the ancient cultures about which he writes, so he loosely defines them in terms that fit his agenda.
- Sitchin does have a working knowledge of these cultures but has deliberately misinterpreted them to force them in a tormented fashion to fit his agenda.
I think we all know that Sitchin argues ancient civilizations, particularly the Sumerians, were founded by an alien race coming from a planet named Nibiru; the Nibiruans, in fact, genetically engineered the human race. So says Sitchin. I'm not going to spend any further time explaining his basic premise, however. For this post I am going to refer to some arguments Sitchin makes at the start of Chapter 8, entitled "Forging the Pharoah's Name." This chapter in particular is rife with inaccurate conclusions, and the faulty logic is simple to refute. I rather think even the average college freshman just starting to take up Near Eastern studies could have a field day tearing Sitchin's arguments to shreds.
The Step Pyramid
When it comes to ancient Egypt, Sitchin argues the two larger pyramids of Giza were built by the aliens he identifies as the Anunnaki (properly identified as a class of gods in Mesopotamian cultures), and served as their guiding beacons. All other Egyptian pyramids, Sitchin states, were pale imitations made by the Egyptians to try to emulate the mighty pyramids created by the Anunnaki. Sitchin questions the logic behind the form of the true pyramid, whose four sides are smooth in contrast to step pyramids, and even goes so far as to say the very first pyramid, created in Dynasty 3 for King Netjerikhet (a.k.a., Djoser), was in fact originally a true pyramid. Sitchin writes (2007: 337-338):
Sitchin does not disagree that the famous Step Pyramid of Djoser was built in stages, beginning as a flat square structure and ending up in pyramidal form, but the inference that it was finished as a true pyramid is unfounded. He tries to argue this simply to make it seem as though Djoser was the first in Egyptian history to try to make a monument like the ones "made" by the Anunnaki at Giza--which he of course says were already there, long before the rise of the Egyptian civilization.
Properly analyzed and as established through archaeology, it is known that:
The Step Pyramid never had the true form with smooth sides. That is an invention on Sitchin's part. It would go on to become a six-layer stepped structure (stages P1 and P2). The casing was not made of mud brick, as Sitchin asserts, but of fine limestone, as was the interior mass. It happens, however, that a lot of the limestone was cut to resemble the size and shape of mud brick in order to mimic the building material of earlier times, as is true of most of the expansive complex surrounding the Step Pyramid.
Pyramids of the Late Old Kingdom
Sitchin also questions the nature of pyramids following those built at Giza. He writes (2007: 337):
This is a question posed by fringe writers in general. They either don't understand the socio-political conditions of the late Old Kingdom and are making it up as they go along, or they are ignoring well-established history altogether. I've seen posters here at UM parrot the same skepticism about the later pyramids, but without the knowledge of what was happening after Dynasty 4. There is no question that state authority and the economy of Egypt were beginning to teeter after Dynasty 4. Egypt was slipping into decline. It would descend into civil war in the succeeding First Intermediate Period, when rival dynasties arose and fought one another for hegemony of Egypt (Shaw & Nicholson 2003: 100); in fact, the old capital of Memphis was even abandoned in this period. Kings in the late Old Kingdom no longer possessed the control to marshall the resources to build soaring pyramids. Instead, they erected smaller pyramids but with much larger and more elaborate temples than in Dynasty 4; several kings of Dynasty 5 also built large sun-temple complexes. These are indications of change not only in the socio-political situation but in the religion, as well.
Djedfre's Pyramid at Abu Rawash
Sitchin questions why the king who followed Khufu, his son Djedefre, did not build a pyramid at Giza: "Remember--the other two Giza pyramids were supposedly not there yet, so Radedef [Djedefre] had the whole site free to build as he pleased" (2007: 338). In fact, spacing at a particular site was but only one consideration when a king wished to start the building of his tomb. Many kings preferred to situate their tombs in virgin territory, to mark the space as their own. Djoser did this when abandoning the old royal necropolis of Abydos for North Saqqara, and Khufu did the same at Giza. Kings in Dynasty 5 spread their monuments throughout Abusir, while Unis chose to return to Saqqara. Djedefre chose Abu Rawash because it had not been used for any royal burial since the aborted construction of the so-called Lepsius Pyramid No. 1, also known as the Brick Pyramid for its brick-sized masory and tentatively attributed to King Huni (Dodson 2006: 47). Sitchin also wonders if the Egyptians had perfected their building techniques with the Great Pyramid, why did the builders at Abu Rawash erect "...the quickly crumbling one that bears his [Djedefre's] name?" (2007: 338) In fact it's most likely the case that the pyramid was never finished. Djedefre died too quickly. What was completed was about fifteen horizontal layers, including some carefully dressed granite casing stones (Verner 1998: 218-219). What was completed prior to abandonment of construction was, in fact, well done.
Absence of Hieroglyphs
Sitchin goes on to question the absence of hieroglyphs in the Giza pyramids. Many fringe writers do this, which is further evidence of their lack of understanding of the time and place. Sitchin says the lack of hieroglyphs proves these pyramids "...had either been built before the development of hieroglyphic writing, or were not built by the Egyptians" (2007: 339). This absence of hieroglyphs proves no such thing. It's convenient that Sitchin ignores the fact that aside from some inscriptions in the subterranean spaces of Djoser's Step Pyramid, no pyramid until that of King Unis, at the end of Dynasty 5, bears interior hieroglyphic inscriptions of any sort. Sitchin is compelled to ignore this basic fact because it's something most pyramids from Dynasty 3 to the end of Dynasty 5 have in common. Lack of inscriptions proves nothing, aside from the obvious fact that this was the nature of royal tombs through most of the Old Kingdom. Only the attendant chapels and sacred spaces of tombs were inscribed in this period, and in fact this is the case with every single excavated mortuary temple and valley temple in Old Kingdom pyramid complexes.
It should be noted that the graffiti in the relieving chambers of the Great Pyramid definitively prove the pyramid was built in the time of and for Khufu. This is something Sitchin tries to explain away, but that's the subject for another thread I intend to begin in the near future.
Pyramid Temples
Sitchin postulates that the temples that adjoined the masonry pyramids at Giza were indeed built by the Egyptians, and that kings like Khufu respectfully appropriated the previously existing pyramids in this way. He has to find some explanation for the temples because they were richly decorated with inscriptions specifically naming the kings, and adorned with beautiful statuary such as those found in the temples of Menkaure. Sitchin even goes so far as to state that Khufu was buried in his valley temple (2007: 340). This is absurd. Although later intrusive burials have been found in Old Kingdom valley temples, kings certainly were not buried in them. There is no evidence for this having occurred even once. It helps Sitchin's case that Khufu's valley temple has never been located and was probably long ago destroyed by the urban sprawl of Cairo, but he's stretching an argument to a point that cannot be supported by any evidence.
The Pyramids of Sneferu
Sitchin also discussed the three earlier pyramids of Khufu's father, Sneferu. He basically writes them off as crude attempts to mimic the Anunnaki pyramids of Giza. Anyone of sound mind ought to have a hard time with this notion. Although it's true that Sneferu's pyramid at Meidum and his Bent Pyramid at Dashur were not grand successes, they were still the first true pyramids in the world and remain massive, imposing monuments. And Sneferu's third monument, the Red Pyramid at Dashur, was a stunning success and is one of the most beautiful pyramids the Egyptians ever built. Also neglected by Sitchin are the architectural elements seen in Sneferu's monuments that appear in more advanced form in Khufu's Great Pyramid. As most fringe writers do, Sitchin conveniently ignores the natural and observable evolution royal funerary architecture followed in the early periods.
I realize this post got very long and I don't expect many people at UM will be interested in reading all of it, but thank you to those of you who do. I don't usually initiate threads here at UM, so I welcome comments and debate on those portions people read and on which they care to comment. I'd appreciate constructive debate based on the material as written. Simply chiding me for taking on Sitchin is not productive; I'd rather you take me up on the challenges I present to his arguments. Similarly, dismissing orthodox scholarship outright is also not productive, and bodes very poorly for those who approach the issue that way. I'd rather a poster not comment at all than to resort to the silly idea of "historians are out to hide the truth," which of course is nonsense. I of course have no say over what posters wish to write, but I'd like to keep the discussion mature and productive. Thanks.


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Apple To Launch TV Displays This Fall?
Apple may soon be getting into the TV business, if an insider source is correct. And we don't mean a revamp of the unfortunate Apple TV set-top box. We mean a full-blown Apple TV display. According to DailyTech, a former Apple executive revealed to them that the project has been in the works and could be unveiled as early as this fall.


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Kahlua Souffle
|1⁄4 Cup (4 tbs)
|Dutch process cocoa
|1⁄4 Cup (4 tbs)
|1 Tablespoon
|Skim milk
|2⁄3 Cup (10.67 tbs)
|2 Tablespoon
|Egg yolks
|Egg whites
|2 Tablespoon
|Cream of tartar
|1⁄4 Teaspoon
Cut a piece of aluminum foil long enough to fit around a 1 1/2-quart souffle dish, allowing a 1-inch overlap.
Fold foil lengthwise into thirds.
Lightly coat one side of foil with cooking spray; wrap foil around outside of dish, coated side against dish, allowing foil to extend 4 inches above rim to form a collar.
Secure foil with string or freezer rape.
Set aside.
Combine 1/4 cup sugar, cocoa, and cornstarch in top of a double boiler, gradually stir in milk and Kahlua.
Bring water to a boil over medium heat; cook Kahlua mixture until slightly thick- ened, stirring constantly.
Beat egg yolks slightly.
Gradually stir about one-fourth of hot mixture into yolks, add to remaining hot mixture, stirring constantly.
Cook 10 minutes over boiling water, stirring constantly with a wire whisk, until thickened.
Remove from heat, and let cool to room temperature.
Beat egg whites (at room temperature) and cream of tartar until soft peaks form.
Gradually add 2 tablespoons sugar, 1 tablespoon at a time, bearing until stiff peaks form and sugar dissolves.
Gently fold egg whites into Kahlua mixture.
Pour into prepared souffle dish.
Place dish in a 13- x 9- x 2-inch baking pan; pour hot water into pan to a depth of 1/2 inch.
Bake at 350° for 50 minutes or until puffed and set.
Serve immediately.


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Staybridge Suites Miami Doral Area
Enjoy Miami Hotel's Location Near MIA Airport
Situated in a beautiful suburban setting, the Staybridge Suites® Miami Doral Area hotel is just minutes from Miami International Airport (MIA), making the hotel a perfect choice for business and leisure travelers alike. The stylish accommodations offer comfort and convenience for your stay in Miami.
Besides Miami International Airport, the hotel is only minutes from major companies that include Carnival and Norwegian Cruise Lines, Boston Scientific and US Southern Command. The free Wi-Fi access helps you stay in touch, and you can rely on the Business Center for support. Need to host a meeting? We have an elegant boardroom with seating for up to 10 people.
When it's time to relax, this Miami hotel is surrounded by the city's best attractions. The Doral Golf Resort, home to the legendary TPC Blue Monster, is just a few blocks away. As well, don't miss a chance to explore the beautiful Everglades National Park. We are also a short drive from famous South Beach and Ocean Drive.
As a guest of the hotel, you'll enjoy friendly service and excellent amenities that are tailored to meet your needs. Take advantage the free airport shuttle that runs from 6am-10pm. We also offer a free, hot breakfast buffet each morning and The Social Reception, featuring light dinner and drinks, every Tues-Thurs. Plus, you can beat the heat in the outdoor pool! Call today and let us exceed your expectations.
Quick Info
- Check In: 3:00 PM
- Check Out: 12:00 PM
- Minimum Check-In Age: 21
- Parking: Free
- Print Fact sheet
- Chat Online
Hotel Highlights
- On-site Guest Self-Laundry Facilities
- Complimentary Breakfast Buffet
- Standard Wireless Internet service is free for all members
- On-Site Fitness Center Available
Guest Reviews
Overall Experience
June 24, 2015
Experience the "Welcome Home" feeling.
June 21, 2015
As always, whenever we check in its like going home. Especially for my husband and I. Since the accommodations are so comfortable, we have been there lots this past year. Sometimes a couple of months at a time. The employees treat us like family, and we feel the same. We love the rooms, the employees, the breakfasts are good, the social evenings, the free washer and dryer use, the pool is always clean, and the outdoor furniture is comfortable. You can't beat the value for the price! It's our all time favorite hotel in Doral, FL!
Viaje en familia !
June 18, 2015
Como cada año que me alojó en el staybridge ,la paso genial .
Desde la atención al llegar ,pasando por el rico desayuno la amabilidad de las señoras que lo atienden ,en este último viaje destaco la cordialidad y excelente predisposición para todas mis preguntas y soluciones de Abby,y como siempre muy agradecida a Luisana ya que está en todos los detalles con su profesionalismo de siempre .el hotel para mi ya es como mi casa ,muchas gracias .espero volver pronto
Very nice room with comfortable bed
June 16, 2015
We had a great stay. we loved the room with the small kitchen which we used to frequently. The staff was very helpful and the breakfast was good.
The only minor thing was that we pasted the entrance to the hotel several times before actually finding it. The signs are a bit small but due to some branches of a nearby tree hanging in front of the signs one can easily miss the entrance.
Next time in Miami we will be visiting in the Staybridge again. Overall a great experinece.


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A quirky story of wealth, greed, and revenge; a dish best served cold.
"Five years ago when this island was discovered, specifically by your research team, the island became yours under international law. Except for the one anomaly pass, which showed what appeared to be a large camp fire, no ships have pulled into its cove for anchorage, no planes have passed within a hundred miles of it, and no natives have been seen on it."
"Everything has been delivered, then?"
"Yes, the last of the material was dropped yesterday. The final touches of your home and all the necessary facilities have been installed. The engineer did want me to inform you that he upgraded you battery system with lithium-ion instead of the ni-cads. Although they are more expensive, they will last longer and charge more quickly. When do you plan on leaving, if I may ask?"
"Soon. I have my itinerary laid out. I purchased a nice sailboat through a dummy corporation; it is waiting for me in Tahiti. When will your men be off the island?"
"They still have a few things to do; they should be off by tomorrow," Sharpel replied.
"They know the conditions of their contract's end?"
"They know. Each has been given one million dollars; in return, they never heard of you, they never worked for you, and they have no idea about any islands that might have been recently discovered. In addition, they realize that you have set a mechanism in place to deal with any of them that might think about breaking his word.
"If I may, Mr. Bridges, five years ago, you told me you wanted to disappear; not only disappear but be completely alone. You remind me of two people, sir."
"Who might they be?"
"Captain Nemo and Howard Hughes. You are as wealthy as Hughes is, if not more so. Tell me, what happens to your companies?"
Bridges eyed the man for a second. He reached for the humidor on his desk, pulled out a cigar, clipped it, torched it, and after pulling on it, puffing out large clouds of smoke, he closed his eyes and smiled. "Your analogy does not work Sharpel; I am no megalomaniac like Nemo was and I am not a technological wizard that Hughes was. In addition, my mind is not eaten up with syphilis like they say Hughes' was. Nemo was out for revenge; I just want to be alone.
Welcome to Authspot, the spot for creative writing.
Read some stories and poems, and be sure to subscribe to our feed!


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Level 216 Comments: Comedic Genius
OfflineSend mail to philmstud Block philmstud Invite philmstud to be your friend flag avatar
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I'm a winner, I'm a sinner. Do you want my autograph? I'm philmy, Queen of FP. I don't bite, send me a message if you want. :)
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latest user's comments
|#220 - What's this from?
|12/20/2012 on What I REALLY want for...
|#96 - I'm pretty sure he's just Iranian (or Persian) in ethnicity, b… [+] (1 new reply)
|08/07/2012 on NASA Mohawk Guy
#154 - grpeephole (08/07/2012) [-]
The interesting fact is American scientists would never have taken an american to the moon if they had not kidnapped the German Nazi scientist who developed the V2 rocket and brought him over to the USA. he at one point became the head rocket scientist at Nasa
|#1 - Comment deleted
|08/07/2012 on KFC Loves The Gays
|#277 - I'm usually the fist one on the "this generation of lobot… [+] (1 new reply)
|08/06/2012 on Whats wrong with girls...
#289 - John Cena (08/06/2012) [-]
Yeah, I'm relatively attractive already, but if I were to be on the national news for whatever reason, you'd think I was Brad Pitt with all the attention I'd get.
|#33 - Comment deleted
|08/04/2012 on Kingdom Hearts 3D,
|#177 - Mondo! I finally found you! It's me, philm! Remember me? R… [+] (1 new reply)
|07/30/2012 on mondo's profile
#180 - mondo (08/04/2012) [-]
I would man, but I don't know if I have it in me. I have a job, a girlfriend, a car payment, an apartment, etc. I'm not a 16 year old living in my parents room. don't get me wrong, I would love to go back to making funnies, it was one of the best times in my life, but I don't know if I have the time. I miss you too bro, I miss all of you. And all of this.
|#167 - Is this from a porno? [+] (1 new reply)
|07/16/2012 on Chipotlol
#170 - buttmuncherscheven (07/16/2012) [-]
|#141 - LAL, except that's not him, they're all trolls, and you're an …
|07/16/2012 on Chipotlol
|#133 - lol, it never happened and you're making **** up. [+] (3 new replies)
|07/16/2012 on Chipotlol
#138 - John Cena (07/16/2012) [-]
Lolz. Awesome guys.
This is like the Third time he's been "back" after getting Trashed outside FJ.
You guys need to take a little trip to this D-bags Facebook. His Posts are still their after all this time.
#169 - John Cena (07/16/2012) [-]
for fucks sake this is a goddamn website, enjoy it; if you don't like it go away... Maybe DSend trashed trashed FJ, but what the flying fuck man, FJ's still the same with or without him. Enjoy the fucking comic and shut up
|#2 - Comment deleted
|07/15/2012 on Chipotlol
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text:
Elevator [feat. Timbaland] (Single)
by Flo Rida
Released: Feb 2008
Label: Atlantic Records
Fast rhymes, frenetic beats and another "-ella, -ella" hook. Flo Rida and Timbo push all the right buttons on a new track headed straight to the top.
Listen to the songs you love. Anytime, anywhere.
14 day free trial, then just $9.99/month for Rhapsody Premier. View all plans


text:
Bird-in-Hand Family Restaurant & Stage
- Bird-in-Hand Family Restaurant & Stage
- 2760 Old Philadelphia Pike
- Lancaster, PA 17505
- Primary - 7177681111
- Toll Free - 8009312925
"Half-Stitched," the New Musical
September 10 - November 30, 2013
Returning April 1-November 29, 2014
Meet the Half-Stitched Amish Quilting Club as their lives unfold around an Amish quilt. There's a young woman yearning for stability, a couple at odds in their marriage, a young widower seeking solace, a rough-and-tough biker doing community service, a preacher's wife escaping parish problems—and an Amish widow teaching her first quilting class.
The new "Half-Stitched" musical is a delightful new journey of self-discovery, healing and renewed wholeness, pulled from Wanda Brunstetter's latest New York Times bestseller. Your group will find plenty to laugh at as these unlikely, beginning quilters are stitched together like scraps of fabric under the loving guidance of Emma Yoder. And the music? Oh, the music!
Lunch & Show*
Mon.-Sat. $45
Dinner & Show*
Mon.-Thurs. $49
Fri. & Sat. $51
Show Only
Mon.-Sat. $33
Meal packages include lunch or dinner smorgasbord at the Bird-in-Hand Family Restaurant. Theatergoers purchasing meal packages who wish to eat before the performance should arrive 1.5 hours before the show to allow adequate time to enjoy their meals.
The new "Half-Stitched" musical is performed live on the Bird-in-Hand Stage on the banquet level of the Restaurant. Stairs and an elevator connect all levels of the Bird-in-Hand Family Restaurant & Stage.
For tickets and ticket & meals packages, click here. For ticket & lodging packages, call 800-790-4069. For groups of 20 or more, contact (800) 627-1910.
- Theater Capacity : 200
Group Tour Information
- Average Time Required : 2.5 hours
- # Required for Group Discount : 20
- Other Info : Please call for comp policy
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Stories were any good reporter's currency and contacts were the key to that potential treasure trove - they are still are, whatever the geeks tell you"
Given just how large China looms in our local economy, maintaining some deeper insight into thinking in China might be in all of our long-term interests"
The reality is that 62 per cent of targets are being missed but most damning is that 50 per cent of them are deteriorating"
David Cameron believes the problem goes beyond a tiny minority"
See this production for its huge spirit, its good dancing and its charm"
Throughout it all, Watts and Hyland responded with absolute commitment. Watt's voice is so lustrous that it sweetened these bitter pills, whether pealing out at the top of a phrase or holding a long final pianissimo motionless in the air."
London-based Long Harbour makes first investment into Birmingham to support construction of 350-unit block
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According to UN scientists, deforestation accounts for 10% of global GHG emissions, and is a particular issue in developing countries where land degradation for development, and so-called "slash and burn agriculture", is on the rise.
One of just 29 ever made, it is believed to be the final such Volante Vantage built
Birmingham Law Society has teamed-up with digital marketing company mmadigital to run the campaign
Nine films will be shown free of charge in Central Square including Frozen and Clueless
Solihull home credit provider acquired by Non-Standard Finance which specialises in serving customers shunned by mainstream banks
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Stacey Barnfield is the Editor of the Birmingham Post. He joined the Post in March 2013 after four years as executive editor on the sister title the Birmingham Mail.


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Niassa, Chucky Norris and John the Baptist
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Dodgy SOB
Joined: Jun 2005
Location: Eastern Cape, South Africa
Oddometer: 279
Our camping spot the next morning.
Some elephant on the other bank.
Beautiful area.
Now thats what I like to see on a GPS, 132km and 7 and a half hours expected. Its gonna be a great day.
Well, thats not really the full picture, the data used to compile the route is based on the average speed of others who had been past here. They were either hunting or looking for game. So the 7 hours thing is way out.
We climb one of the domes to get a bit of a view. We like this place. Even when planning the trip we knew we were going to like this river section.
Check out these tufts that grow on the rock. They make their own peat to grow in. They are damn hard too, you only try to ride over them once, then you ride around them thereafter.
Today we intend to stay next to the river, we are in no hurry.
The place is suddenly teaming with game. And tsetse fly. In fact, I shouldnt be so hard on tsetse fly. If it wasnt for them, livestock would have been able to survive here. They are probably the main reason this area is still a wilderness.
Some elephant.
We cross many rivers and Brian is still sweating.
Unexpectedly we come upon a lodge type setup. We meet a friendly and welcoming barman. And they have COLD EVERYTHING. So we drink COLD EVERYTHING. Beer, orange juice, brandy& Coke, water and some other stuff I do not partake in. Damn, it is good! After all those revolting hot beers weve been having it is just fantastic. (Especially the beer at Mecula, it was damn near scalding)
Some pics.
Ok, lets have it with the hairy jokes. Give it your best shot.
When we want to leave we run into an unexpected problem. The barman does not want us to pay. It is not the done thing. He is obviously under the impression that we are guests of the concession holders, and this bar has no facilities for someone that wants to pay cash. He has no idea what to charge us. The perils of going where no-one else does.
So what we do is tally up what we drank (quite a lot actually) and leave enough money to cover normal bar prices. I hope he doesnt get into shit on our account.
We continue on our merry way. Much merrier since all the cold drinks.
The drinks also put us straight into a pampered holiday mood, so we ditch our plans for the day and look for the first place that looks
to camp.
When we find it we waste no time to hit the water.
Damn, it feels good. Hot as hell and we are spending the day up to our necks in the river. Perfect.
This day was perfect, just perfect.
If it makes you happy, how can it be that bad?
Trip reports:
Transkei dual sport trip
Am I the Camel Man?
Goat meat, good friends & riverbeds
Mozmalzambots, a Southern African loop
Angola, it's not like they said
Niassa, Chucky Norris and John The Baptist
Namaqualand and three girls (by Michnus)
The Wife, the Ex and the Kid
Zambian Joyride
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By: viviennebarlow
First, buy a sweater. You'll probably want it to be festive, so stick with red or green. Head over to a local Goodwill or thrift store to find a cheap sweater. Preferably you'll want it to be quite a bit larger than you.
Before purchasing the felt, decide what shapes you'll be doing. Most commonly Santa, reindeer, Christmas trees and ornaments would probably be most popular. Buy colors according to your design ideas.
Do the same for the pipe cleaners, ribbon, pom poms and puffy paint. Use festive colors as inspiration, as well as your designs.
Sketch your initial idea. Don't go into this blind. Know where you want to head when you start this.
Create stencils for your cut out shapes. Either draw on a piece of paper and cut according to each detail. If you're not quite the artistic type, use holiday cookie cutters to get the basic shapes.
Once you've cut out the shapes, it's time to glue them all together. Keep the item 3D. The cheesier the better. Add glitter, pipe cleaners, googly eyes, pom poms, and any other bells and whistles you choose. Let the felt dry.
Once the individual pieces have come together, glue them onto the sweater. Let that dry too.
Decorate the other parts of the sweater with puffy glue, ribbon and bells. And voila! You have a beautiful ugly Christmas sweater!
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text:
Originally written on NESN.com | Last updated 2/17/13
ATLANTA - DECEMBER 17: Krys Barch #13 of the Dallas Stars against Tobias Enstrom #39 of the Atlanta Thrashers at Philips Arena on December 17, 2009 in Atlanta, Georgia. (Photo by Kevin C. Cox/Getty Images)
For a team like the Winnipeg Jets that is already fighting to remain in the playoff picture, keeping your best players healthy and on the ice is a top priority. Unfortunately for the Jets, who are tied with Washington for last place in the Southeast Division, they will be without defenseman Tobias Enstrom when they host the Bruins on Sunday. Enstrom left Saturday's loss to Pittsburgh with an upper body injury. For more on how the injury to Enstrom, who missed 20 games with a broken clavicle last season, will impact Winnipeg's fortunes going forward, check out the video above from W.B. Mason Bruins Face-Off Live.
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