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Class number:
1017
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Title: Food Wrtg in English Renisance |
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Department: English |
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Career: Graduate |
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Component: Seminar |
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Session: Second Quarter |
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Instructor's Permission Required: No |
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Grading Basis: Graded |
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Units: 1.00 |
| Enrollment limited to 5 |
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Current enrollment: 2 |
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Available seats: 3 |
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Start date: Monday, July 11, 2022 |
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End date: Friday, August 12, 2022 |
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Mode of Instruction: Remote |
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Schedule: MW: 6:00PM-9:15PM, N/A |
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Instructor(s): Wheatley, Chloe |
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Prerequisite(s): None |
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Distribution Requirement: Meets Humanities Requirement |
Course Description:
This course, through the study of English works written between 1500 and 1700, explores the relationship between literature and culinary practice. What role did food and food writing play in the shaping of early modern English culture? We will consider a range of topics: the impact of global trade and exploration upon Renaissance cuisine; literature's role in disseminating global knowledge and emergent conceptions of good taste; the ways in which older conceptions of communal consumption were revived or nostalgically recreated during a time of rapid social and political change. This course explores not only early modern literature's connection to larger cultural and culinary trends but also the way in which literary practices themselves were often figured as acts of digestion, distillation, gathering, or cultivation. |