Comparative Literature | Literary Studies and the Natural Sciences: Kitchen Science to Molecular Gastronomy
C649 | 27539 | Prof. Vivian Halloran


TR 2:30-3:45

In this class, we will read texts which explain the science of food
and cooking with some literary flair.  Beginning with Brillat
Savarin’s The Physiology of Taste and covering topics such as the
molecular structure of various types of food, the locavore movement,
food-borne illnesses and molecular gastronomy, we will explore
several genres of scientific writing about food that combine elegant
prose, exquisite description, and frequent meditations upon the
nourishing aspects of food and literature to both the soul and the
mind.  Among the authors whose works we will read are This Hervé,
Oliver Sacks, Russ Parsons, Barbara Kingsolver, Elizabeth Gilbert,
Gary Paul Nabhan, and Michael Pollan.