Food in Literature, Culture, and Science

From the global histories of sugar and salt to the latest research on chicken and antibiotics, this course explores some key texts—by Gabriel Garcia Marquez, Sinclair Lewis, Ruth Ozeki, Monique Truong, Jonathan Safran Foer, Octavia Butler, and Margaret Atwood—both as works of luminous imagination and as entry points to deeper scientific knowledge, encouraging cross-pollination among disciplines.

Also AMST 428, AMST 888, EVST 284

Undergraduate Course #: 
WR, Hu
New English Distribution: 
20/21 C Lit