Engaging with Food
March 14, 5:30 pm - 7 pm: Eating the Environment
The massive role what we eat plays in creating and affecting ecologies, including but not limited to impacts on biodiversity and farming practices. What we eat has a direct impact on everything from climate change to the way the planet will be in the future.
March 21, 5:30 pm - 7 pm: Archaeology to Archives
How we ate in the past has become an ever-growing topic of interest. This session aims to provide a historical perspective on food cultures and how we understand our own in comparison.
March 28, 5:30 pm - 7 pm: Ingredient Driven
Food can be a fascinating starting point to get to know the world, and ingredients are central to this, ranging from cultural taboos or preferences, to differing ways in which they are treated in different cultures.
April 4, 5:30 pm - 7 pm: Food as a Commodity
Apart from everything else, food is produced to be bought, sold, traded and transported. We tend to overlook the economic pressures exerted on the production of the ingredients themselves. How do we understand the transformation of food into commodity?
Types of Food Writing
Each class will have a leading professional from these genres giving a lecture on the topic. Students can write a short piece in the style of the week, to be shared for peer feedback.
April 11, 5:30 pm - 7 pm: Memoir
April 18, 5:30 pm - 7 pm: Criticism and Reviews
April 25, 5:30 pm - 7 pm: Recipes and Cookbooks
May 2, 5:30 pm - 7 pm: Visualisation