ACS S10 - Taste,Memory,Book:Indigestible Memories of Food

Institution:

Bates College

Subject:

Description:

The food narrative is an increasingly popular subgenre of autobiography; as Ruth Reichl explains, "People are writing their lives in food. They are actually looking at the world food-first." This unit explores the intersections of writing, memory, and the book. Food books (e.g., cookbooks, food memoirs) are not only instructional manuals for the culinary arts and repositories for traditional dishes, they also reflect food habits of a population, act as historical markers of major events, and record technological advances in a society. They also provide narratives of self-development, interpersonal engagements, and intercultural negotiations as they recount relational life stories. Students read, write, and create food books. Recommended background: one course in American cultural studies or in women and gender studies. New unit beginning Short Term 2009. Enrollment limited to 15. M. Beasley.

Credits:

1.00

Credit Hours:

Prerequisites:

Corequisites:

Exclusions:

Level:

Instructional Type:

Lecture

Notes:

Additional Information:

Historical Version(s):

Institution Website:

www.bates.edu/

Phone Number:

(207) 786-6000

Regional Accreditation:

New England Association of Schools and Colleges

Calendar System:

Four-one-four plan

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