The Literature of Food

University of Roehampton

Course Description

  • Course Name

    The Literature of Food

  • Host University

    University of Roehampton

  • Location

    London, England

  • Area of Study

    Literature

  • Language Level

    Taught In English

  • Course Level Recommendations

    Upper

    ISA offers course level recommendations in an effort to facilitate the determination of course levels by credential evaluators.We advice each institution to have their own credentials evaluator make the final decision regrading course levels.

    Hours & Credits

  • UK Credits

    20
  • Recommended U.S. Semester Credits
    5
  • Recommended U.S. Quarter Units
    7
  • Overview

    Assessment: coursework (5000 words)
    Do you read cook books for fun? Are you fascinated by the descriptions of food and eating in novels? This module will examine a wide range of writing about food ? from cook books through novels, food journalism, poetry and culinary memoirs. We will address issues including the symbolic import of food in fiction and poetry; the formal structures of cookery books; the history of food from the early nineteenth century to the present day; the social and cultural role played by food, its preparation and consumption; sex and violence in food writing; and the fantasies and fears writ large in the most apparently conventional of cook books. Writers and topics that will be covered include Eliza Acton, Mrs Beeton, Charles Dickens, Charlotte Bronte, Christina Rossetti, food and war, the invention of the housewife, culinary refusals, feminism and cookery, Elizabeth David, M. F. K. Fisher, Sylvia Plath, Margaret Atwood (The Edible Woman), Norah Ephron (Heartburn) and Nigel Slater (Toast). A trip to the Imperial War Museum will form part of the module, and the final session will involve students bringing their own choice of cook books for the group to discuss.

Course Disclaimer

Courses and course hours of instruction are subject to change.

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