Please note that there will be a $140 ancillary fee for this course.
*Note on Tutorial: This course combines literary discussions with hands-on cooking and eating experiences. In addition to the customary 2-hour seminar meetings on Tuesdays from 1-3, there will also be a fifty-minute lab in the New College kitchen and dining hall on Thursdays from 3-4pm. In addition, on one Thursday during the term (dates to be determined in class), each student will need to be in the kitchen from 1-3 PM to prepare for their presentation. The first class meeting will be on Thursday, September 6 at 3pm in the New College dining hall. There is an additional fee for this course of $140 to cover costs of ingredients and kitchen staff.
Brief Description of Course: Literature and food have a long and tasty relationship. In this class, we examine modern literary representations of growing, preparing, and eating food in order to better understand how culture shapes the choices we make about the food we eat. Co-taught with a professional chef, this course combines literary analysis with hands-on cooking classes, multi-sensory presentations, and food-oriented field trips.
Required Reading: Texts and films such as Brillat-Savarin, The Physiology of Taste; Dinesen, Babette’s Feast; MFK Fisher, How to Cook a Wolf; Roald Dahl, Charlie and the Chocolate Factory; selected essays and poems by Wendell Berry; Michael Pollan, The Omnivore’s Dilemma; various cooking shows and websites; a wide selection of cookbooks, restaurant reviews and essays.
First Three Authors/Texts: TBA.
Method of Evaluation: Presentation, class participation, final project.