The Food Studies theme Book Club holds its second meeting of Fall 2015 on Thursday, Oct. 15, at 5 p.m. in the Faculty Commons (Alden 301U).
The discussion topic is chapters 3-5 (Eggs, Fruit, and Vegetables) of Fresh: A Perishable History by Susanne Freidberg. (Belknap Harvard, 416pp. ISBN 9780674032910)
About the Food Studies Book Club
The book discussion will be divided up into three meetings: September, October and November. “We will plan to talk about the Introduction and Chapters 1 & 2 for the September meeting, Chapters 3,4 & 5 for the October meeting, and Chapters 6 &7 and the Epilogue for the November meeting,” says Dr. Janet Duerr, Associate Professor of Biological Sciences at Ohio University.
Contact her to be added to the book club mailing list.
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