"Becoming a Great Essayist," a lecture series with Jennifer Cognard-Black through The Great Courses
If you have a clever anecdote, an interesting memory, a new way to explain how something works, or an opinion on a social or political issue, then you have an essay in you. Discover the keys to unlocking your potential in essay writing through "Becoming a Great Essayist" with Professor Jennifer Cognard-Black.
I write. I cook. I travel. I read. I mother. I teach. I edit. I collaborate. Walt Whitman once wrote that we humans contain multitudes, and I see my own life's work to expand the known while seeking the new. Food is an ideal metaphor for what I mean: a homemade cake is both comfort and challenge, whereas finishing my first tarte tatin made my fingers tingle, my toes curl. When I spend myself with heat and energy, I am teacher, feminist, writer, editor. When I seek stillness and beauty, I am reader and cook. When I am curious, I travel. And when I wish to connect—as E. M. Forster said, “Only connect”—I am mother, spouse, friend, and collaborator. Welcome to my site.
Food, Feminisms, Rhetorics
Available from Southern Illinois University Press
Edited by Melissa A. Goldthwaite
“This provocative volume of essays poses significant questions about the gendered history of cooking; about representations of food across time, cultures, and genres; and about the intimate link between eating and embodiment.”
— Dr. Jane Greer, Professor of Women’s and Gender Studies at UMKC
Winner of the 2016 Independent Publisher Book Awards.
AVAILABLE FROM MICHIGAN STATE UNIVERSITY PRESS
Edited by Joyce Dyer, Jennifer Cognard-Black, and Elizabeth MacLeod Walls
“The toothsome essays found in From Curlers to Chainsaws...discover relentlessly revved and ready answers in the existential engineering of our everyday appliances and devices. These are works of stunning effort and raw oomph. These writers ratchet and roll, calculate and calibrate. They enter elegantly the number of ways nothing goes into the infinite.”
— Michael Martone, author of Winesburg, Indiana
“This is a book full of mechanized pleasures and frustrations unto torture, but more important, a book of women’s voices so clear and diverse and funny and heartbreakingly individual that you hurry from one to the next, even as you wish to linger longer with all. A smart and useful and wise anthology....”
— Bill Roorbach, author of Life among Giants
AVAILABLE FROM NYU PRESS
Edited by Jennifer Cognard-Black and Melissa A. Goldthwaite, with a Foreword by Marion Nestle
"Books That Cook is more than simply another anthology; it’s a living text to be taken into the kitchen and spattered with sauces and gravy. In short, it’s meant to cook."
— John S. Sledge, Virginia Quarterly Review
"A buffet of poems, stories, essays and recipes.... Food lovers and cookbook collectors will savor this literary stew."
— Kirkus Reviews
Whether a five-star chef or beginning home cook, any gourmand knows that recipes are far more than a set of instructions on how to make a dish. They are culture-keepers as well as culture-makers, both recording memories and fostering new ones.
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: from an invocation to a final toast, from starters to desserts. Learn more...