Course details

Name: ENWR - 250

Title: SPECIAL TOPICS IN CREATIVE WRITING: FOOD WRITING

Section: 02

Semester: Fall - 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 2022-03-30 By Galef David (galefd)

Schedule: Thursday From 5:30 pm To 8:00 pm

Graduation requirements:

• Creative Writing (CW)

Teaching Faculty: Rotella Mark (rotellam)

Is course canceled: No