Books That Cook: Teaching Food and Food Literature in the English Classroom
Jennifer Cognard-Black and Melissa A. Goldthwaite

The authors report their experiences teaching courses on food and food literature, arguing that these subjects have yet to be sufficiently appreciated as genuinely intellectual. 

Subscribers - Log in to read full text User ID/Account ID: Password: Forgot your password? Log In by Institutional IP Access

Not a subscriber? Click here to subscribe to this journal - or - Click here to purchase a print copy of this issue