Instructor Info

Elizabeth Hopwood | ehopwood@luc.edu | @LizzieHopwood | Crown Center 525 | Office hours M 3-5pm & by appointment

Course Info

MW | 6-7:15pm | Life Sciences Building 412 | Twitter: #f16foodways

Course Description

From the histories of sugar plantation slavery in the Caribbean cane fields, to President Lincoln’s proclamation of Thanksgiving as a national holiday, to Quaker Oats’ introduction of the Aunt Jemima character to sell pancake mix, to Upton Sinclair’s unsettling novelistic portrayal of Chicago’s meatpacking industry, to the more recent controversy surrounding the publication of the Thug Kitchen Cookbook in 2014, food has played a consistent yet complicated role in the shaping of national histories, social relations, and personal experiences and cultures. In this course, students will examine the relationship between food and the textual histories of race, gender, and class in North America and the Caribbean from the nineteenth century era to the present. This interdisciplinary course will introduce students to leading theories and methods from the fields of food studies, history, textual studies, new media, and the digital humanities. Students will consider both the history of food writing and food writing history across a range of genres and media, such as newspapers, visual advertisements, cookbooks, novels, film and TV. Students will also participate in the remixing and rewriting (“forking”) of these histories through in-class discussion, archival research, and collaborative project building while also learning digital tools and methods including digital curation and exhibit building, and data analysis.

You may download, or print if you like, a full copy of the syllabus (including readings and assignments) here.