If, as Brillat-Savarin so famously said, “you are what you eat”, then what are we? What do our eating choices reveal about us and what we value? In this class, we will examine stories about farming, cooking, and eating in order to understand how culture shapes culinary traditions and vice versa. But we don’t stop there: through cooking and eating together, we will create new stories about our food and our relationship to the earth that sustains us. Co-taught with a professional chef, this course combines literary and historical analysis with hands-on cooking classes, shared meals, and food-oriented field trips. Restricted to first-year students. Not eligible for CR/NCR option. An additional fee to cover food and field trip costs is required.