Trinity 100/126, check events for time.
Director: Troy Jollimore
* The Humanities Center’s theme for this year is “Food and Culture.”
Oct. 22 *A Talk and Taste of Slow Food
Lori Weber (Political Science)
Trinity 100, 5-6:30 p.m
Oct. 29 *Feast and Famine: One Thousand Years of Russian Food
A Humanities Center talk with Darra Goldstein (Russian, Williams College)
Trinity 100 at 7:30 p.m., followed by a reception.
Feb. 17The Charm of the Unreadable and Untranslatable Fiction
The Chinese Obsession with James Joyce and Irish Literature
Rowland-Taylor Recital Hall (PAC 134), 7:30, reception to follow in PAC 132
Feb. 19 *The Poetics of Ice Cream
A Talk by Sandra Gilbert (UC Davis)
PAC 134, 7:30
Like The Culinary Imagination, the book from which it is drawn, “The Poetics of Ice Cream” will explore the intersections between food and art: art about food, food as art, and food and art considered together as twin expressions of the complex, sometimes ambiguous commitment to pleasure that lurks at the heart of Western culture. How does food connect with other elements of culture? What does what we eat, and what we think, say, and feel about what we eat, say about us? As Bill Buford once remarked—a remark that Gilbert chose as an epigraph for her witty and very entertaining book—“One of the great charismas of food is that it’s about culture and grandmothers and death and art and self-expression and family and society and at the same time, it’s just dinner.”
“A warm, lively inquiry into the social, political, ethical and aesthetic meanings of “food, glorious food!” —Kirkus Review on The Culinary Imagination
Feb. 26 *Barolo: A Culinary Education in Italy
with Matthew Gavin Frank
Colusa Hall 100B, 7:30 pm
Matthew Gavin Frank is the author of the nonfiction books, Preparing the Ghost: An Essay Concerning the Giant Squid and Its First Photographer, Pot Farm, and Barolo, the poetry books, The Morrow Plots, Warranty in Zulu, and Sagittarius Agitprop, and 2 chapbooks. His essay collection/cookbook, The Mad Feast: An Ecstatic Tour Through America’s Food, is forthcoming November 2015 from W.W. Norton: Liveright. He teaches at Northern Michigan University, where he is the Nonfiction Editor of Passages North. This winter, he tempered his gin with two droplets (per 750ml) of tincture of odiferous whitefish liver. For health.
This event is supported by the CSU-Chico Humanities Center, Writer's Voice, and by Poets & Writers, Inc. through a grant it has received from The James Irvine Foundation.