Course details
Name: ENWR - 250
Title: SPECIAL TOPICS CW: FOOD WRITING
Section: 02
Semester: Spring - 2022
Credits: 3
Description:
“The Proust madeleine phenomenon is now as firmly established in folklore as Newton’s apple,” wrote New Yorker writer A.J. Liebling in 1962. “The man ate a tea biscuit, the taste evoked memories, he wrote a book.” In this seminar we will look at writers who have elevated the discourse on food. We encounter food in our everyday lives, and it is often by chance that a specific taste coincides with an experience that will resonate with us for years to come. We will discuss how these authors used a meal, or single ingredient, to create a transportive literary narrative.
Liebling further conjectured about Proust: “On a dozen Gardiners Island oysters, some bay scallops, three sautéed soft-shelled crabs, a few ears of fresh-picked corn, a thin swordfish steak of generous area, a pair of lobsters, and a Long Island duck, he might have written a masterpiece.”
This is a writing-intensive class, which will touch on the many aspects of the literature of food—personal memoir, chef memoir, restaurant review, and food as cultural history.
Last updated on By
Harrison Kim (harrisonk)
Schedule: Monday,Thursday From 9:45 am To 11:00 am
Graduation requirements:
- Genre Study (Fiction)
- Creative Writing (CW)
Teaching Faculty: Rotella Mark (rotellam)
Is course canceled: No