Universities for Food Lovers
From prize vineyards to massive crawfish boils, colleges across the country are luring students with food- and wine-centric courses, programs and perks.
Since 1960, Bowdoin students have kicked off the fall semester with an over-the-top Maine lobster bake. The lobsters are steamed simply in tinfoil pouches filled with seaweed, and the feast includes fish chowder, steamed clams, baked potatoes, corn on the cob, salad, cornbread and blueberry cake. The bakes are delicious and great marketing: campus catering will organize one anytime for groups of at least 50. bowdoin.edu