Books That Cook: Food & Fiction
Books That Cook: Food & Fiction by Jennifer Cognard-Black, The Great Courses, Audible Originals
English | May 18, 2021 | ISBN: B0947D7F5M | 5 hours and 20 minutes | M4B 64 Kbps | 72 Mb
English | May 18, 2021 | ISBN: B0947D7F5M | 5 hours and 20 minutes | M4B 64 Kbps | 72 Mb
Like stories, food can connect us to other people and their experiences in remarkable ways. Much of our lives revolve around the meals we eat, and our culinary senses of taste and smell are potent triggers of the past. This strong, sensory connection between eating and evocation can be used in fiction to conjure a host of emotions in the audience.
In the 10 lectures of Books That Cook: Food & Fiction, Professor Jennifer Cognard-Black takes you on a culinary tour of fiction, from Proust’s evocative madeleine and the voracious hunger of fairy tales to the intersection of recipes with storytelling and the emotional consumption of food on film. These lessons look at how food can be so much more than mere set dressing in a great story. Along the way, you will explore fascinating questions, such as:
- How is a recipe like a story?
- What are we really consuming when we read or watch stories about food?
- How does food help us connect with other people - and better understand ourselves?
- What are the political dimensions of food?
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