Images Over Time and Social (NYUC) Class” Weekly written assignment: 2-3 sentence summary and thesis articulation for each article. October 31 Food, Cooking, Memory and Tradition Readings: (NYUC) Proust, Marcel, “Madeleine” excerpt (no need to write a summary for Proust) Memory and the Construction of Sutton, David, “Sensory Worlds” (NYUC) Sutton, the Senses and (F&C) David. “Cooking Skills, Memory” De Silva, Cara. ed. In Memory's Kitchen: A Legacy from the Women of Terezin (New York: Jason Aronson, 1996), ix-xvi, Terrio, Susan, Crafting Chocolates in Contemporary Grand Cru France” (NYUC) Weekly written assignment: 2-3 sentence summary and thesis articulation for each article. November 7 The Locus of Cuisine: Nation, Region, Metropole Readings: Rozin, Elizabeth, Structure of in Barker, Ed., “The Cuisine,” The (AVI Publishing, 1982). Psychobiology of Human Food Selection (NYUC) Mintz, (NYUC) Sidney, “Eating American.” to Make a National (F&C) Appadurai, Arjun. “How Cuisine.” Davis, Mitchell, Out, Eating American: New York Restaurant “Eating Dining and in Gastropolis: Food and New York City, Identity,” eds. Annie Hauck-Lawson and Jonathan Deutsch (Columbia UP, 2009): 293-307. (NYUC) Weekly written assignment: 2-3 sentence summary and thesis articulation for each article. November 14 Food Avoidance, Aversion and Disgust Readings: (NYUC) Twigg, Julia, “Vegetarianism” (NYUC) Schwabe, Calvin W., “Unmentionable Cuisine” Clark, Dylan, Raw and the (F&C) “The Rotten”
Images Over Time and Social Class” (NYUC) Weekly written assignment: 2-3 sentence summary and thesis articulation for each article. October 31 Food, Cooking, Memory and Tradition Readings: Proust, Marcel, “Madeleine” excerpt (NYUC) (no need to write a summary for Proust) Sutton, David, “Sensory Memory and the Construction of Worlds” (NYUC) Sutton, David. “Cooking Skills, the Senses and Memory” (F&C) De Silva, Cara. ed. In Memory's Kitchen: A Legacy from the Women of Terezin (New York: Jason Aronson, 1996), ix-xvi, Terrio, Susan, Crafting Grand Cru Chocolates in Contemporary France” (NYUC) Weekly written assignment: 2-3 sentence summary and thesis articulation for each article. November 7 The Locus of Cuisine: Nation, Region, Metropole Readings: Rozin, Elizabeth, “The Structure of Cuisine,” in Barker, Ed., The Psychobiology of Human Food Selection (AVI Publishing, 1982). (NYUC) Mintz, Sidney, “Eating American.” (NYUC) Appadurai, Arjun. “How to Make a National Cuisine.” (F&C) Davis, Mitchell, “Eating Out, Eating American: New York Restaurant Dining and Identity,” in Gastropolis: Food and New York City, eds. Annie Hauck-Lawson and Jonathan Deutsch (Columbia UP, 2009): 293-307. (NYUC) Weekly written assignment: 2-3 sentence summary and thesis articulation for each article. November 14 Food Avoidance, Aversion and Disgust Readings: Twigg, Julia, “Vegetarianism” (NYUC) Schwabe, Calvin W., “Unmentionable Cuisine” (NYUC) Clark, Dylan, “The Raw and the Rotten” (F&C)