Gastronomy- general opinions wanted

I am considering the pros/cons of 3 master programs. To be exact, in the subject of gastronomy. You should know that there is one program not on my list since it ins't taught in English. There is also another program I excluded due to 100% residency requirements and ridiculous entrance requirements/tuition. (NYU food studies)

1) MA, Gastronomy
University of Adelaide (Australia) 100% online, but I would flank my experience by traveling to the orientation week and graduation. 2 years, only one entry date per year (Feb 09 for me). Developed by Le Cordon Bleu, but conferred by University of Adelaide. There is a food writing grad certificate option too. (in addition to the degree). Admission not difficult. $25K Requires either 2 "reports" or an 18,000 word dissertation.

2) MALS, Gastronomy
Thomas Edison (BA in progress for me now). 100% online, but would require approval of my Learner-designed-area of study. I already know how TESC works- could probably get into the BA-To-MA program which would allow me to use a few classes in my BA toward my MA. The Learner-designed-area of study would be a lot of work- I would probably have to use some of the University of Adelaide courses (if they would allow it) or Boston University, or develop independent study classes myself (I wouldn't be opposed to that idea). $17K Requires capstone project. Admission not difficult. Rolling admission.

3) MALS, Gastronomy
Boston University. Not 100% online- they only have 1 course online now but have told me they plan to add more in the future. 40 (!) discipline specific credits at $650 each makes this the most expensive at $26K. Residency impossible for me- this would be a long shot, but has the best "name." They will allow transfer of 6 credits- if you can find that needle in the haystack. Rolling admission.


Here are my thoughts:
Best price- TESC by a landslide
Best name generically- Boston
Respected name in my industry- equally insignificant
Best program- Adelaide probably (and its an MA vs MALS)
Longest program- Adelaide / Boston tie
Best chance of going onto PhD - Boston(? not sure)

Honestly I have some time to decide, but considering that I realize this discipline isn't applicable to 99% of the people here, what are some other things I might want to consider??? What am I missing? Any thoughts?

 

I'd just like to point out that an MALS is an MA. Other than that, good luck on your very ambitious, very specific search.

 

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Sorry, I wasn't very clear.
The MALS is Master of Arts Liberal Studies at TESC will only allow 12 credits + 6 capstone in gastronomy, so there are mostly non-gastronomy courses required. (if they even would approve the learner designed area of study- which is no guarantee)

 

Adelaide for sure.

 

Thanks guys!!! I secretly picked Adelaide a few weeks back.... but then Ive been getting cold feet- it's such a big decision- it's so much money- I don't know how to leave the country!! LOL
That's why I asked for some expert help!

 

I'm not sure if this is related to gastronomy or not, but you might find the following items interesting:

(1) Jamestown, the Real Story. National Geographic, May 2007.
Describes how the settlers managed to survive on native foods until they brought over earthworms and honeybees so that European crops could be grown. The settlers "dined on dogs, cats, rats and mice."

(2) British Food - An Extraordinary Thousand Years of History. Colin Spencer. Columbia University Press.
A few yeaars since I read it (but still in my library) but I recall how the Victorians decided that eating was sinful which lead to the British stodgy food of the 20th century. Thankfully the food in the UK is very good these days.

 

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Ian, Those look wonderful! I'll be checking out my library today. I love stories about food people eat when faced with desperate poverty. We are so spoiled today. (or are we? if you wanted to eat an earthworm, it would probably contain pesticides) Anyway, I similarly love information about various regional food difference- not in recipes- but more hard core regional distinctions. Those books sound like they are right up my alley!

 

I wanted to update this thread in the event that someone might be interested in this program. Well, rest in peace Le Cordon Bleu/University of Adelaide MA Gastronomy. The Feb cohort was a bust, and they are no longer offering this degree. Once upon a time, there was talk to offer it through Canada, but as of right now, there is no longer a program. There are the 2 MALS programs (Boston, NYU) which allow concentrations in food studies- but that's it.

(I write this kinda happy I didn't just plunk down $40K on a dead degree)