Organized like a cookbook, Books that Cook: The Making of a Literary Meal is a collection of American literature written on the theme of food. The literary works within each section are an extension of these cookbooks, while the cookbook excerpts in turn become pieces of literature — forms of storytelling and memory-making all their own. Each section offers a delectable assortment of poetry, prose, and essays, and the selections all include at least one tempting recipe to entice readers to cook this book. Edited by OSU MFA alumni Jennifer Cognard-Black and Melissa A. Goldthwaite, and including work by OSU creative writing professor Kathy Fagan.
Food Writing Panel | 3-4 p.m.Melissa Goldthwaite, Editor, Books that Cook
Jennifer Cognard-Black, Editor, Books that Cook
Colleen Leonardi, Managing Editor, Edible Columbus
Mike Bierschenk, Food Writer, Optional Kitchen
Nancy Yan, Lecturer, OSU Newark
Jonathan Buehl, Associate Professor, OSU English
Literary Reading | 4-5 p.m.
Jennifer Cognard-Black, Editor, Books that Cook
Melissa Goldthwaite, Editor, Books that Cook
Kathy Fagan, Poet & Professor, MFA Faculty, OSU
Cooking Class (Hors d’Oeuvres) | 6-8 p.m. | at The Seasoned Farmhouse Cooking School, Clintonville
Sarah Lagrotteria, Cooking Instructor & Recipe Editor of Edible Columbus
*Reservation is required for the cooking demonstration and space is limited. To sign up, please contact Tammy Carl.
Fore more information, visit the Department of English website.
