First Summer Session 1999 Mondays & Wednesdays 1:00-3:15
Dr. Michael Delahoyde
Avery 355 Hours: MTWTh 8:30-9:00 & 10:30-11:00
Phone: 335-4832 and by appointment.
e-mail: email@example.com http://www.wsu.edu/~delahoyd/
We will explore food as an interdisciplinary
subject which has inspired literature, art, films, ads and other
capitalist evil, even fine essay writing (e.g., M.F.K. Fisher).
Sampling from the seminal works (from Brillat-Savarin to Ogden
Nash), we will take a Cultural Studies approach, examining the
historical constructs of recipes (including medieval and modern
cookbooks) and meals, fast-food, ethnic cuisine, the weirdness
of American consumption, and the politics of food and food choices.
An intriguing punctuation exercise will involve our attempt to
decode the ingredients list of a Hostess snack food.
The Potter House location of the
seminar will allow for the occasional true "experience"
of the subject. Instead of purchasing any texts for this course,
you will be expected to make financial investment towards an "oral
presentation": our class culinary events. We have been encouraged
by the Honors College to construct a class web site for this subject,
so we'll discuss ourselves how we want to craft this. We certainly
will keep our eyes and ears (and perhaps, with reserve, our mouths)
open to illuminating and useful opportunities and experiences.
1) We each will provide the class
at one point during the mini-semester with a culinary experience.
This need not be a feast, nor even an entire meal, but it should
be exotic and impressive, not chintzy. Coordinating a particular
historical, ethnic, or thematic event with two other members
of the seminar would work well for our limited number of meetings,
but we can discuss such scheduling on the first days of class.
You will need to purchase ingredients, supply whatever utensils
not available at the Potter House, prepare, serve, and discuss
your culinary contribution. Supplemental features of this presentation
(music, visuals, etc.) are encouraged. Think of this not as
but as an "event."
2) We each will provide researched and well-written material for the class web site. Think of this component as a mini-term-paper, and tackle one of such wide-open and virtually untouched projects as: an annotated bibliography of food essays by seminal writers; the definitive, annotated food filmography; a survey-report/restaurant review for the Pullman area; a selective bibliography of cookbooks through American history; structural analyses of recipes; or other materials useful for general culinary "literacy."
[Check out the web site resulting
from another recent Honors Seminar: www.wsu.edu/~delahoyd/monsters.html]
3) As need arises, I will ask
you for various kinds of short writings: at most, a final take-home
essay; more often, an occasional one-page homework writing on
our current topic. I reserve the right to quiz, but I intend
for class to be too distractingly dynamic for us ever to have