Fulbright Scholar Jennifer Cognard-Black, a professor of English at St. Mary’s College of Maryland, will moderate “Edible Poems and Other Literary Foodstuffs,” a panel discussion on how food recipes subtly reveal details about eras of American culture. The discussion, sponsored by the American Women Writers National Museum, will take place on August 16 at 1275 K St. NW, Suite 102 in Washington, D.C. A meet-and-greet session with the panelists is scheduled from 11:30 a.m. to noon, and the presentation will take place from noon until 1 p.m.
Cognard-Black will be joined by panelists April Linder, E.J. Levy, and Melissa Goldthwaite. April Linder is a professor of English at St. Joseph’s University, a poet, a literary critic, and the author of Jane, a re-telling of Jane Eyre. E.J. Levy recently won the prestigious Flannery O’Connor Prize for her collection of short fiction. She teaches nonfiction writing at the University of Missouri-Columbia. Goldthwaite teaches rhetorical theory and creative writing at St. Joseph’s University, and is the author of The St. Martin’s Guide to Teaching Writing, The Norton Reader and other texts.
Goldthwaite and Cognard-Black are coauthoring a book tentatively titled Books that Cook: The Making of a Literary Meal, an anthology-like exploration of American food literature from the Colonial era through today.
The “Edible Poems and Other Literary Foodstuffs” panel is free and open to the public, as are all programs sponsored by the American Women Writers National Museum.
St. Mary’s College of Maryland, designated the Maryland state honors college in 1992, is ranked one of the best public liberal arts schools in the nation by U.S. News & World Report. More than 2,000 students attend the college, nestled on the St. Mary’s River in Southern Maryland.
