At the Nov. 21 luncheon, a remarkable fusion of English and culinary arts took place. Professors and students from different colleges came together to explore the poetry of food.

Uniting English and Culinary Arts in a Delightful Feast

Food Writing Workshop Led by Jonathan Deutsch

Drexel University's Department of Food and Hospitality Management professor Jonathan Deutsch led a Drexel Writing Festival food writing workshop. This served as the starter for an unforgettable event that would combine literature and cuisine.During the workshop, participants delved into the art of writing about food. It sparked a creative spark that would later influence the development of a one-credit colloquium for English majors.

"English 301: The Poetry of Food" Taught by Jill Moses

Jill Moses, an associate teaching professor in the Department of English and Philosophy, attended the food writing workshop and was inspired to create "English 301: The Poetry of Food." In the fall of 2023, this colloquium was held, where students read contemporary poems about food and its associated culture and practices. They also wrote their own poems and essays based on their personal experiences and memories. These writings were compiled into a chapbook titled "The Poetry of Food" by undergraduate student interns and co-ops involved with the Drexel Publishing Group. Every element on the publication's cover was related to the published pieces, as designed by Antoinette Westphal College of Media Arts & Design product design major Isabella Cuares during her internship.

Three-Course Lunch Inspired by "The Poetry of Food"

On Nov. 21, faculty and deans from the College of Arts and Sciences and the College of Nursing and Health Professions, along with students from "The Poetry of Food" class, gathered at Drexel's Academic Bistro for a meal and reading. The idea originated from a shared meal between Roger Kurtz, PhD, professor of English and head of the Department of English and Philosophy, and Rosemary Trout, DHSc, associate clinical professor and program director of culinary arts and food science, along with other faculty members.Culinary arts and food science students, under the direction of faculty from the Department of Food and Hospitality, prepared and served a three-course meal. Assistant clinical professor Richard Pepino designed the menu around his Italian family recipes, inspired by how Drexel students wrote about their families in "The Poetry of Food." The "front-of-house" service for the family-style meal was hosted by hospitality management students taught by Paul O'Neill.The resulting menu included antipasti and insalata as appetizers, manicotti, braised crab-stuffed calamari and chicken cacciatore as the main entrées, and pizzelles, chocolate-covered strawberries and profiteroles for dessert.Five students also read their original work published in the collection:Victoria Harrigan, "Food as Memories."Ellie Webb, BA English '24, "Matryoshka"Michael Emmert, "Polka"Ben Roe, "The Grape Tomato Tastes Like Divorce"Beck Schneider, "Some Food for Thought (Set it Underneath the Table)"This event was a unique celebration of the intersection between English and culinary arts, leaving a lasting impression on all who participated.