The Language of Food:Exploring the intersection of cuisine, commerce, poetry and prose

Schools of Public Engagement: Food Studies

Liberal Arts

Undergraduate Course

Degree Students

The Language of Food

Fall 2018

Taught By: Rozanne Gold

Section: A

CRN: 4925

Credits: 3

Food has become a universal language, yet how can we use words to make us hunger? How do recipe creators, cookbook authors, and chefs use their respective mediums as vehicles for self-expression? Students will delve into the creative process through a variety of literary and marketing techniques and learn the narrative of menu development, or what professionals call the mind of the menu. This course will demonstrate how tastes, sensations, and psychology are made concrete in menus, recipes, and commercial prose. What other factors design, graphics, and non-verbal imagery contribute to a menu's success? Award-winning chef, author, and international restaurant consultant Rozanne Gold will invite boldface names to guide the class through contemporary and historical tactics of the industry and discover how the consumer experience can be artfully manipulated through descriptive language.

College: Schools of Public Engagement (NS)

Department: Food Studies (NFDS)

Campus: New York City (GV)

Course Format: Seminar (R)

Max Enrollment: 23

Enrollment Status: Closed*

*Enrollment status information is updated every five minutes. The status of this course may have changed since the last update. Open seats may have restrictions that will prevent some students from registering. Updated: 8:02am 2/16/2019

Meeting Info:

Days: Thursday

Times: 6:00pm - 7:50pm

Building: Johnson/Kaplan 66 West 12th

Room: 617

Date Range: 8/30/2018 - 12/13/2018