Hello everyone, I hope you are having a great start to the week. Please remember to bring a hard copy of your blog to class for submission. Also, please make sure you complete your readings before class so we can have reading discussions. 

Here is the plan for the class:

1 – Introduction and check-in

2 – Activity 1 – Discussion about cooking experiment.

3 – Activity for after spring break – fermentation. 

4 – Reading discussions: We will form groups to discuss the following chapters below. Please make sure to read at least a couple of the chapters so you can participate in the discussions. Also, please don’t all read the first ones or we won’t be able to have discussions about the latter chapters. We will cover the remaining chapters (Feb 21st) after spring break.

Representation and Identity

Counihan, C., Van Esterik, P, Julier, A. (2019) Food and Culture: A Reader, 4th edition, Routledge. 

Chapter 9 – Distinction: A Social Critique of the Judgement of Taste (p. 141 – 150) 

Chapter 10 – The Nourishing Arts (p. 151 – 162)

Chapter 11 – Towards Queering Food Studies: Foodways, Heteronormativity and Hungry Women in Chicana Lesbian Writing (p. 163 – 176)

Chapter 12 – A Way Outa No Way: Eating Problems Among African-American, Latina, and White Women (p 177 – 190)

Chapter 14 – I Haven’t Eaten If I don’t Have My Soup and Fufu: Cultural Preservation Through Food and Foodways Among Ghanaian Migrants in the United States (p. 205 – 220)

Chapter 15 – The Signifying Dish: Autobiography and History in Two Black Women’s Cookbooks (p. 221 – 235)