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This course looks at writings produced in the context of culinary revolutions in 18th-century England: the gradual replacement of coffee by tea; increasing dependence on non-staple foods and drugs (coffee, tea, gin, rum, chocolate, sugar, spices, tobacco) cultivated primarily in America and Asia; internal changes in the English diet as a result of new techniques for farming, animal husbandry, manufacture, and waste management. We'll look at writings that register these changes, writings that imagine foods that don't yet exist, novels that use food as a narrative device, and poetry and philosophy conceived as a kind of food. Readings will be selected from a variety of texts by Pepys, Congreve, Swift, Pope, Rowlandson, Byrd, Franklin, Richardson, Sterne, Smollett, Voltaire, Lichtenberg, Boswell, Hume, Burney.
COURSE FORMAT: Seminar
Level: UGRD Credit: 1 Gen Ed Area Dept: HA ENGL Grading Mode: Graded
Prerequisites: ENGL201 Links to Web Resources For This Course.
Last Updated on MAR-21-2005
Copyright Wesleyan University, Middletown, Connecticut, 06459