Culture & Communities of Food

 
 
 
Unit 1: Cultures & Communities of Food
 
We spent the  first five weeks of the semester exploring and enjoying cultures and communities of food, beginning with Fabiola Cabeza de Baca Gilbert's The Good Life: New Mexico Traditions and Food (1949) and closing the unit with a shared meal at Albuquerque's own El Patio Restaurant.
 
 
Other readings for this unit included Gustavo Arellano's Taco USA: How Mexican Food Conquered America with rhetorical analysis of tropes and images in this vivid examination of food, culture, and politics.
 
 


Comments

Post a Comment

Popular posts from this blog

Image
  Writing About Food & Culture Dr. Michelle Hall Kells “The world begins at a kitchen table; no matter what, we must eat to live.” Joy Harjo   Food as a cultural, social, and rhetorical trope speaks to us across communities, place, and time. Good food feeds the body and the soul. The purpose of this class is to create a community of environmental thinkers and to cultivate opportunities for considering our roles as citizens, activists, scholars (of place) through the study of local and global food cultures. The rich literary and rhetorical legacy of food culture and environmental discourse will be examined through diverse textual artifacts (and genres) including the everyday rhetoric of menus and recipes, film, poetry, speeches, essays, letters, creative nonfiction, food reviews, and the multiple forms of food rhetoric in public culture.   This course will also focus on literary and rhetorical texts representing the ecology of place with special emp...
Read more
Image
Our ENGL 320 Writing About Food & Culture class at the University of New Mexico Lobo Gardens after planting new seeds at the Medicinal Herb Garden on Friday, September 14, 2018.
Read more