spring course: food, lit, society

VictoryGardens2It’s Spring, and you know it, another term!  I’m teaching a larger version of my Food Studies introduction at University of Oregon, and could use your help spreading the news.  If you know any current UO student who’s enchanted by Charlie and the Chocolate Factory, wants to know How to Cook a Wolf, and can negotiate The Jungle with no fear, we’ll be reading all that and more, studying the fiction beside articles on contemporary issues in the best food and culture reader on the market.   It’s a Gen Ed/IC offering, so consider your requirement needs pwnd.  Standard tuition fees apply, must be enrolled at UO.  Course is about half full, so sign up soon!

Course introduction video is here, produced by Jennifer Simon for the COLT Department.

COLT 231
Literature and Society: “Literature, Food, Society”
Jennifer Burns Bright

“Tell me what you eat, and I will tell you what you are,” wrote French essayist Jean-Anthelme Brillat-Savarin, who penned the first modern treatise on gastronomy. In this introduction to Food Studies course, we’ll explore savages and mothers, farmers and fat activists, socialists and colonialists, all seeking to express their communal identity through food. Examining the food practices in a range of texts that capture issues facing urban and rural societies in flux, we will seek to understand how and why diet, nutrition, and agriculture are all political battlegrounds that deeply impact history. Course goals include understanding multiple ways in which scholars analyze food and international foodways, drawing methodologies from a range of disciplines, including sociology, philosophy, art history, and literary and environmental studies.  (Lecture CRN 38595 plus discussion section; Satisfies Gen Ed, IC.)

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