Our course features food-related memoirs and much, much more. We will look at food from many different aspects—professional chefs and the challenges (chaos?) of running restaurants; restaurant reviewers; cuisine in favorite destinations such as France, Italy, and other places around the world; and growing food, including new ideas like food coops and community supported agriculture. We will read five books and portions of a sixth; most are under 250 pages. The other four weeks we will recommend a handful of videos and articles to read in advance of class. The course will be highly interactive, and will include brief “mini-lectures,” short explanations of related topics, videos, PowerPoint presentations, and lots of time for lively discussion.
For those who, like Oliver, ask “Please Sir, I want some more,” we will suggest additional articles, films, and books guaranteed to satisfy. While not all of us may do a lot of cooking, this course should be of interest to anyone who eats and, in a “normal” world, even goes to restaurants—or at least, takes out restaurant food!
Preparation time other than reading the books will probably take less than an hour for each class; preparation time for the books will depend on each individual’s reading speed.