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ENGLISH 143F: The Rise of the Food Memoir: 20th and 21st Century Perspectives

Marcel Proust eats a madeleine and remembers things past; M.F.K. Fisher evokes her childhood with the illicit taste of street tar; Bich Minh Nguyen recalls a red canister of Pringles in a cold Michigan house. What is it about food that lends itself so readily to the genre of the memoir? Beginning in the early 20th century and ending in the past decade, this course traces the development of the food memoir, its authors ranging from modernists to chef celebrities. As we read works by authors such as Ernest Hemingway, George Orwell, Madhur Jaffrey, Laura Esquivel, and Gabrielle Hamilton, we will consider issues of gender, race, and nationality, understanding the food memoir as situated somewhere at the intersection of ethnography and autobiography.
Terms: Aut | Units: 2-5 | UG Reqs: WAY-A-II
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