WGS 345 • AMERICAN FOOD-W
12:30 PM-2:00 PM
Polenta or grits? Spaghetti or udon? Pancakes, crepes, or galettes? Biscuits, cornbread, tortillas or sourdough? Regardless of what we call them, individual ingredients, recipes, and food choices tell stories of race, class, ethnicity, gender, and region in the United States. Thanksgiving dinner at grandma's house, fast food from the drive-thru, a slow food meal harvested from the community garden, or five-star haute cuisine at this month's hippest restaurant? Where we eat, how much we pay for it, and who labors to create it tell us about capital, nation, and connections between global and local economies. This class will explore diverse American food cultures from a humanities perspective. Along with scholarship in the new field of food studies, we will use cookbooks, novels, poetry, photographs, songs, documentaries, and oral histories to investigate the past and present of American food communities.
CONTAINS A SUBSTANTIAL WRITING COMPONENT AND FULFILLS PART OF THE BASIC EDUCATION REQUIREMENT IN WRITING. DESIGNED TO ACCOMMODATE 35 OR FEWER STUDENTS. COURSE NUMBER MAY BE REPEATED FOR CREDIT WHEN THE TOPICS VARY. MEETS WITH AMS 370.