Course Schedule : How Food & Drink Consumption Create Identity : http://gebeasley.org/famished

*Please note that the readings are subject to change.

Week 1: Introduction (16-18 January)

16 January

Syllabus overview

18 January: Why Study Food and Alcohol?

In interrogating the two assigned articles for the week, we will explore the problems surrounding the definitions of these key terms and collectively attempt to formulate working meanings for them that will guide our ensuing discussions. Applying our cultural lens...

To read in full:
- The Grain and the Grape ¹
- Our 9,000-Year Love Affair With Booze - National Geographic ²
- Carole A. Travis-Henikoff, “The Incredible ³Foods We Eat, ”Dinner with a Cannibal: The Complete History of Mankind's Oldest Taboo
  
  (Santa Monica: Santa Monica Press, 2008), 31-54

Week 2 (23-25 January):

by 23 January: Early Civilization: Geography, Technology and their Relationships to Food and Drink

To read in full:
- Marshall Sahlins, “The Original Affluent Society ⁴,” in Stone Age Economics
- Stefan Nowicki, "Menu of the Gods. Mesopotamian Supernatural Powers and Their Nourishment, with Reference to Selected Literary Sources ⁵"
- Bunimovitz and Greenberg, "Revealed in Their Cups: Syrian Drinking Customs in Intermediate Bronze Age Canaan ⁶"
- “The Blood of Grapes: Viticulture and Intoxication in the Hebrew Bible ⁷” (399-419), in Drinking in Ancient Societies: History and Culture of Drinks in the Ancient Near East. Papers of a Symposium held in Rome, May 17-19, 1990. Ed. Lucio Milano (Padova, 1994).

25 January:

We will work to narrow down your topic ideas for your final project.
- Look over some of the resources to find potential research topics related to an aspect of how food and drink shape(d) society.
- Using your usual research methods, gather some data and sources about a topic of your choice.
- Take notes along the way as you do your research. What are your search strategies? How successful are you at finding useful material? What are your criteria for judging what is reliable and useful and what is not?

Week 3 (30 January-1 February):

30 January:

We will have a movie screening today...my fault in not hyper-linking the readings

1 February: Divine Gifts and Divine Orders - The Americas and India

To read in full:
- Brian Smith, "Eaters, Food, and Social Hierarchy in Ancient India: A Dietary Guide to a Revolution of Values ⁸"
- Brian Stross, "Food Foam and Fermentation in Mesoamerica ⁹"
- Christine Hastorf, "Andean luxury foods: special food for the ancestors, deities and the élite ¹⁰"
- Friedrich Max Müller, The Upanishads ¹¹ (Oxford, 1900), (PDF START PAGE 103-127)
- Look at image of Chávin god of food ¹², images of Nazca ¹³“geoglyphs,” Moche pottery ¹⁴, and Incas ¹⁵. (Comparative)

Week 4 (6-8 February):

6 February: The Spread of Culture in the Classical Age - The Grammar Eating and Drinking

To read in full:

Excerpts from Pliny's Natural History, Book 20 ¹⁶.

John F. Donahue, "Toward a Typology of Roman Public Feasting ¹⁷"

"Peter Garnsey, Introduction (‘Food, substance and symbol') in Food and Society in Classical Antiquity ¹⁸ (Cambridge: University Press, 1999), pp. 1-11.

John M. Wilkins and Shaun Hill, Chapter 2 ¹⁹ (‘Social Context') in Food in the Ancient World (Malden, MA & Oxford: Blackwell, 2006), pp. 164-184.

The Dinner of Trimalchio in The Satyricon of Petronius Arbiter ²⁰, Volume II, Chapter 27-78 (and as much else as you can/wish). Select the link 'Petronius Arbiter: The Satyricon of Petronius Arbiter, trans. by W. C. Firebaugh, contrib. by Francois Nodot, Jose Marchena, and De Salas (Illustrated Gutenberg HTML)

Homework due on 6 February

A copy of your Research Proposal for your final project is due in class. (This accounts for 5% of your final project grade).

8 February: African Power, Practice, and Performance (Jesse & Caroline)

To read in full:
- James McCann, Stirring the Pot: A History of African Cuisine, Chapter 1 "Basic Ingredients ²¹"
- Walter Sangree, "The Social Functions of Beer Drinking in Bantu Tiriki ²²"
- Jeffrey Fleisher, "Rituals of Consumption and the Politics of Feasting on the Eastern African Coast, AD 700–1500 ²³"
- Henry Kam Kah, "The Laimbwe Ihneem Ritual_Ceremony Food Crisis and Sustainability in Cameroon ²⁴"

Skim for overall reference: Dietler M. 2001. "Theorizing the feast: rituals of consumption, commensal politics, and power in African context ²⁵"

Week 5: (13-15 February)

13 February: “Geography is to space as history is to time”: Byzantium

To read in full:
- Paul Freedman, “Spices and Late Medieval European Ideas of Scarcity and Value ²⁶,” Speculum 80, no. 4, (2005).
- Tastes of Byzantium: The Cuisine of a Legendary Empire ²⁷ by Andrew Dalby, READ - "Tastes and Smells of the City" and "Water and Wine, Monks and Travellers"
- Andrew Dalby, "Christmas Dinner in Byzantium ²⁸"

15 February: Medieval Consumption Habits and Cultural Developments in the Medieval World (Gloria)

To read in full:
- Caroline Walker Bynum, “Fast, Feast, and Flesh: The Religious Significance of Food to Medieval Women ²⁹,” in Food and Culture: A Reader, ed. Carole Counihan and Penny Van Esterik (New York: Routledge, 1997), pp. 138-158.
- Martha Carlin, “Provisions for the Poor: Fast Food in Medieval London ³⁰,” Chapter 3 in Food and Eating in Medieval Europe
- Patricia Fumerton, "Not Home: Alehouses, Ballads, and the Vagrant Husband in Early Modern England ³¹"
- Judith Bennett,"These Things Must Be if We Sell Ale ³²," in Ale, Beer, and Brewsters in England: Women's Work in a Changing World, 1300-1600.

PRIMARY SOURCES TO SKIM, IF YOU CHOOSE: Short selections from A Book of Cookrye, by A. W., London, 1591. Originally published 1584.

Week 6: (20-22 February)

20 February: Spices and the Rise of Global Trade

To read in full:
- Andrew Dalby, Dangerous Tastes: The Story of Spices, "The Phoenix Nest ³³"
- Paul Freedman, Out of the East: Spices and the Medieval Imagination, "Introduction: Spices a Global Commodity ³⁴"
- Frederic Lane, "The Mediterranean Spice Trade Further Evidence of its Revival in the Sixteenth Century ³⁵"
- Amrita Sen, Trading India: Commerce, spectacle, and otherness, in early modern England, "Introduction ³⁶"

22 February:

Week 7: (27 February-1 March)

27 February: For the Love of Chocolate (Francesca & Erin M.)

To read in full:
- Sophie D. Coe and Michael D. Coe, The True History of Chocolate,"The Tree of the Food of the Gods ³⁷" (New York, 1996)
- Ross Jamieson, "The Essence of Commodification: Caffeine Dependencies in the Early Modern World ³⁸"
- Marcy Norton; Conquests of Chocolate ³⁹, OAH Magazine of History, Volume 18, Issue 3, 1 April 2004, Pages 14–17
- Marcy Norton,“Tasting Empire: Chocolate and the European Internalization of Mesoamerican Aesthetics ⁴⁰,” The American Historical Review (2006) 111:3, 660-691.

PRIMARY SOURCE TO SKIM FOR CONTEXT:
- Diaz, Bernal. “Montezuma's Banquet ⁴¹.” The Food History Reader: Primary Sources, 2013

2 March: Quintessential Japan: Cuisine and Culture (Autumn & Corinne)

To read in full:
- Ashkenazi & Jacob, Food Culture in Japan - Chapter 1 "Historical Overview ⁴²"
- Brian Moeran, "Drinking Country - Flows of Exchange in Japanese Societies ⁴³"
- Varley, “Chanoyu from the Genroku Epoch to Modern Times” ⁴⁴
- Ohnuki Tierney, Rice as Self, "Rice as Wealth, Power, and Aesthetics ⁴⁵"

Annotated Bibliography due in class

Week 8: Spring Break!!!! (6-8 March)

Week 9: (13-15 March)

13 March:

15 March: The Tradition of Coffee and Coffeehouses among the Turks (Christine & Wyatt)

To read in full:
- Emınegül Karababa Gülız Ger, "Early Modern Ottoman Coffeehouse Culture and the Formation of the Consumer Subject ⁴⁶"
- Markman Ellis, The Coffee-House: A Cultural History ⁴⁷, Chapters 1 "First Encounters" and 2 "The Wine of Islam Discovered"

Selma Akyazici Özkoçak, "Coffeehouses: Rethinking the Public and Private in Early Modern Istanbul ⁴⁸

(PRIMARY SOURCE FOR CONTEXT) From Modern History Sourcebook, “Lady Mary Wortley Montagu: Dining With The Sultana, 1718,” http://www.fordham.edu/halsall/mod/1718montague-sultana.html ⁴⁹.

Week 10: (20-22 March)

20 March: WORK ON YOUR HISTORIOGRAPHICAL ESSAY

22 March: Sugar, Colonialism, and Changing European Consumption Habits (Emily L. & Kathryn)

Readings by
- Sidney Mintz, Sweetness and Power: The Place of Sugar in Modern History, Chapter 4: "Power" ⁵⁰
- Austen and Smith, "Private Tooth Decay as Public Economic Virtue: The Slave-Sugar Triangle, Consumerism, and European Industrialization ⁵¹"
- David Richardson, "The Slave Trade, Sugar, and British Economic Growth, 1748-1776 ⁵²"
- David Singerman,“The Shady History of Big Sugar,” The New York Times, September 16, 2016, A17

Week 11: (27-29 March)

27 March: Colonizing the New World: Alcohol, Coffee, Tobacco and Slavery (Lindsey & Jessie)

Readings by 16 March:
- Mark Pendergrast, Uncommon Grounds: The History of Coffee and How It Transformed Our World, "Coffee Colonizes the World ⁵³"
- Frederick Smith, "Spirits And Spirituality: Alcohol In Caribbean Slave Societies ⁵⁴"
- Rudi Matthee, “Exotic Substances: the Introduction and Global Spread of Tobacco, Coffee, Cocoa, Tea and Distilled Liquor, Sixteenth to Eighteenth Centuries ⁵⁵,” in Roy Porter and Mikulás Teich, eds., Drugs and Narcotics in History (Cambridge, 1995)
- E.R. Billings, Tobacco Its History, Varieties, Culture, Manufacture and Commerce, Chapter V "Tobacco in Europe Continued ⁵⁶"

Historiographical Essay DUE IN CLASS (27 March)

NEW DATE 3 APRIL 29 March: The Rise of Pernicious Liquors and the Flood of Rum (Dylan)

Readings by 16 March
- Nicholls, James. "A Monstrous Plant ⁵⁷," The Politics of Alcohol: A History of the Drink Question in England. Manchester University Press, 2009.
- Frederick Smith, " At the Margins of the Atlantic World: Rum in the Seventeenth Century" ⁵⁸ (Chapter 4)

Week 12: (3-5 April)

NEW DATE 5 APRIL 3 April: Rum, Whiskey, Coffee and Revolution (Emily R. and Kaylee)

Readings by 29 March:
- Nicholls, James. "The politics of sobriety: coffee and society in Georgian England ⁵⁹," The Politics of Alcohol: A History of the Drink Question in England. Manchester University Press, 2009.
- Meacham, “Every Man His Own Distiller ⁶⁰”
- Burton, "Intoxication and Empire ⁶¹" - Chapter 4

NEW DATE 10 APRIL 5 April: Consumption, Empires, Imperialism (Paige & Paul)

Readings by 3 April
- Chinua Achebe, Things Fall Apart (Heinmann, 1996). Just scroll through for images of a Tea Plantation Bungalow.
- Mahatma Ghandi, “Speech on the Eve of the Last Fast,” 12/1/1948. http://www.mkgandhi.org/speeches/speechMain.htm ⁶²
- Woodruff D. Smith, “Complications of the Commonplace: Tea, Sugar and Imperialism, ⁶³” Journal of Interdisciplinary History XXIII (1992)
- L. Salobir, Chapter 1 "Food Culture in Colonial Asia_ A Taste of Empire ⁶⁴" in Food Culture in Colonial Asia: A Taste of Empire

Week 13: (10-12 April)

NEW DATE 12 APRIL 10 April: Food and Isolation: Late Ming China and Japan (Carl)

Readings by 5 April
- “Rice as Self: Japanese Identities through Time ⁶⁵ AND The Art of Rice: Spirit and Sustenance in Asia ⁶⁶” by Emiko Ohnuki-Tierney, Education About Asia 9 no. 3 (2004), 4-9;
- Theodore C. Bestor, “How Sushi Went Global ⁶⁷” Foreign Policy, No. 121 (Nov. – Dec., 2000), 54-63;

NEW DATE 17 APRIL 12 April: Comparative Rituals and Beliefs; 19th and 20th Century: Fear and Magic (Lesya & Hallie)

Readings by 10 April:
- "Anthropology and the Man-Eating Myth ⁶⁸," The Man-Eating Myth
- Jonathan Swift, A Modest Proposal
- Jane Levi, "Melancholy and Mourning: Black Banquets and Funerary Feasts ⁶⁹"
- Pamela Amoss, "The Fish God Gave Us: The First Salmon Ceremony Revived ⁷⁰"
- "Feasting and Sacrifice ⁷¹" in The Rituals of Dinner: The Origins, Evolution, Eccentricities, and Meaning
- OPTIONAL “The Cannibal Sign ⁷²” Royal Anthropological Institute of Great Britain and Ireland, no. 8 (May-Jun., 1975), 1-3.
- OPTIONAL: On Cannibal Tours (Movie), 1988. 70 minutes. What is the filmmaker's point of view? What does this film convey about European understandings of the New Guinea “other”?

Week 14: (17-19 April)

NEW DATE 19 APRIL 17 April: A Nation of Drunkards - Striving for a Dry Nation (Cole & Danny)

Readings by 12 April
- Salinger,“The Tavern Degenerate ⁷³” (210-‐240)
- Watch: Episode 1: A Nation of Drunkards ⁷⁴ (it's broken up into shorter clips)
- Nicholls, “A monstrous theory: the politics of prohibition ⁷⁵” (109-‐129)

NEW DATE 24 APRIL 19 April: Drinking Rituals: Identity, Politics, and Civil Society (World Wars) (Nicole )

Readings by 17 April:
- Mary Frances Kennedy Fisher, How to Cook a Wolf, Chapter 1 ⁷⁶ (Macmillan, 1988), first published 1942.
- Jan Thompson, “Prisoners of the Rising Sun: Food Memories of American POWs in the Far East During World War II ⁷⁷,” in Food and Memory: Proceedings of the Oxford Symposium on Food & Cookery 2000, ed. Harlan Walker (London: Prospect Books, 2001), pp. 273-86
- Lizzie Collingham, “Introduction ⁷⁸" from The Taste of War: World War II and the Battle for Food"
- Recipes:Camp Harmony (Japanese-American internment camp, Puyallup, Washington): descriptions of daily meals (1942) ⁷⁹US Naval Base, Port Hueneme, California: Thanksgiving dinner menu (1944) ⁸⁰
  
  US Naval Station, Guantanamo Bay, Cuba: Ship's Service Restaurant menu (1946) ⁸¹

OUTLINE FOR FINAL PROJECT DUE IN CLASS - APRIL 24 !!!!!!!!!!!!!!!

Week 15: (24-26 April)

OPTIONAL Readings for 26 April: Urban Markets and Haute Cuisine
- George Perec, “Attempt at an Inventory of the Liquid and the Solid Foodstuffs Ingurgitated by Me in the Course of the Year Nineteen Hundred and Seventy-Four ⁸²,” Granta 52 (December, 1995)

Readings by 26 April: For the Love of Craft: Brewing, Distilling, and Drinking Today
- Nicholls, "The pub and the people: drinking places and popular culture ⁸³"
- Nicholls, "Beer orders: the changing landscape in the 1990s ⁸⁴"
- Nicholls, " Conclusion: the drink question today ⁸⁵"

Course Schedule