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A Reader's Feast Our taste in food—what we eat (and avoid); how we grow, select, prepare and serve it; with whom we eat and under what circumstances—is culturally mediated in ways powerful but often unobtrusive. If we are what we eat, we are also what we read. The books in this series nourish the mind, the senses, and the sensibilities. Participants will be invited to supplement the readings with cookbooks and recipes whose significance in their lives and culture they will be asked to define, to interpret, and to question. Readings: A NATURAL HISTORY OF THE SENSES, Diane Ackerman
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