As poet Adrienne Su says, “When we talk about food, we’re talking about culture.” Not only do food conversations cross borders and history, but the recent rise in chef as celebrity, restaurant as performance, and cooking as competition has helped create what chef and food writer Ruth Reichl has proclaimed “the golden age of food writing.” Food literature has changed to meet our increasingly sophisticated and international palates, with food comics/graphic novels; cookbooks blending recipes, family stories, photographs and cultural history; food adventure travelogues; memoirs that use a particular food as the organizing principle; and micro-histories investigating the political history of foods with the power to start wars. This course will provide a taste (of course!) of food-focused film, essays, maps, graphic novels, cookbooks, memoirs, and poems from around the world, from antiquity to now. Students from all majors are encouraged to do creative projects in their areas of specialty.

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