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Reading at Busboys and Poets in DC featuring Jennifer Cognard-Black
SMCM's Professor of English Jennifer Cognard-Black reads from "Books that Cook: The Making of a Literary Meal" (edited by Jennifer Cognard-Black and Melissa A. Goldthwaite, published by NYU Press) in a special alumni-only event.
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.