Books That Cook: Food & Fiction

In the ten-lecture series "Books That Cook: Food & Fiction," Professor Jennifer Cognard-Black explores the powerful role of food in storytelling, from classic literature to film, revealing how culinary elements evoke emotions and connect us to others. The course delves into questions about the relationship between recipes and narratives, the political and social dimensions of food, and its ability to deepen self-understanding. Through engaging examples and insightful analysis, listeners will discover how food in fiction serves as a rich tool for emotional and cultural expression.