On a Monday this spring, talk rose in the air with whiffs of garlic and ginger, and students held up their phones to capture the lively scene in the Friend Center Convocation Room. It was lunch time, and the annual cook-off and feast prepared by teams of students in the course “Literature, Food and the American Racial Diet” was being served.
Each student team presented its dish and a statement relating the dish to the themes of the class. Anne Cheng, Professor of English and American Studies and Director of the Program in American Studies, encouraged the students to think “historically, archivally, contemporarily, globally, creatively” in developing recipes, in direct engagement with texts from the syllabus, or with their own interests and research.
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