Eating Words: American Literature and Critical Food Studies

According to Roland Barthes, “Food is described as a system of communication, a body of images, a protocol of usages, situations, and behavior” – in other words, food signifies. Food, its preparation, and consumption suffuses American literature: Herman Melville devotes an entire chapter of Moby-Dick to piping hot clam and cod chowder, culinary essayist M.F.K. Fisher derives erotic pleasure from the oyster, and poet Langston Hughes claims a place “at the table” for African Americans. Why do American authors so often write about food? What ethical, cultural, and spiritual meanings do they attach to food and eating? How can we relate food to American understandings of race, gender, and diversity?

These are just a few of the questions we will consider as we approach American literature from the perspective of critical food studies. Our readings are omnivorous. We will sample writing from celebrity chefs, excerpt iconic descriptions of food from the literary canon, and explore food culture from Native and postcolonial perspectives.

Matthew Helm is a visiting instructor from the University of Iowa.

This course is particularly recommended for students of the Angewandte Studiengänge.