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Food Writing: Course Readings

Dreyer's English

Dreyer's English : an utterly correct guide to clarity and style by Benjamin Dreyer
Call Number: PN145 .D749 2019 Reserve (Ask at Help Desk) & CIA ebook

Course Readings

"Sorry, Fugu" by TC Boyle
Call Number: CIA eBook
If the River Was Whiskey : Stories
"Sorry, Fugu" by TC Boyle
Call Number: Archive.org eBook
If the River Was Whiskey : Stories
"Breadman" by J Robert Lennon
Call Number: Archive.org
The New Yorker, January 19, 2015
Introduction (Author's Note) and "Queen of Mold" (first chapter) Tender at the Bone by Ruth Reichl
Call Number: TX649.R4 A3 1998 & CIA eBook
Introduction (Author's Note) and "Queen of Mold" (first chapter) Tender at the Bone by Ruth Reichl
Call Number: Archive.org eBook
"Food is Good" (first chapter) Kitchen Confidential by Anthony Bourdain
Call Number: TX649.B68 A3 2007 & CIA eBook
"City Food, South and North: Caterers, Cala Vendors, and the Continuing of African Culinary Traditions" Chapter Six, High on the Hog by Jessica Harris
Call Number: TX715 .H31442 2011 print RESERVE (Ask at Help Desk) & eBook
Beginning with the sentence, "While Philadelphia was the nexus of the phenomenon" and going up to "A Gentleman's Gentleman" section
"CIA Man" Notes from a Young Black Chef: A Memoir by Kwame Onwuachi
Call Number: TX649.O59 A3 2019 Reserve (Ask at Help Desk) & CIA ebook
“Peking Duck.” New Yorker, vol. 98, no. 20, July 2022, pp. 62–69. by Ling Ma
Call Number: CIA EBSCO database

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