07:20 PM to 10:00 PM W
Peterson Family Health Sciences Hall 2408
Section Information for Fall 2021
This course will provide the history of food writing, starting with selections from Brillat-Savarin’s The Physiology of Taste—a book that is hard to classify (is it Philosophy? Aesthetics? Memoir? Science?) and ending with a recent issue of The Best American Food Writing of the year, which may feature everything from restaurant reviews to political writing (about food scarcity and the politics of food) to nature writing (the effects of climate change on food) to travel writing to personal narrative/memoir. Authors who are read may include: MFA Fisher, Dana Goodyear, Bill Buford, Anthony Bourdain, and Ruth Reichl. Students will be required to submit short weekly assignments (literary criticism, close reading, and/or creative writing) and one final project (literary criticism, close reading, and/or creative writing).
Enrollment limited to students with a class of Advanced to Candidacy, Graduate, Non-Degree or Senior Plus.
Enrollment is limited to Graduate, Non-Degree or Undergraduate level students.
Students in a Non-Degree Undergraduate degree may not enroll.