The Tastes of a Nation: M.F.K. Fisher and the Genre of Culinary Literature

This project works to situate this gastronomic revolution within a historical context, arguing at greater length that our contemporary food culture in the United States is in part the legacy of the body of food representations. Here we witness the evolution of a particular culinary sensibility that appealed to readers differently in different historical moments, as exhibited by the variety of ways that Fisher’s body of work was publicly received. By the end of the twentieth century, Fisher’s ethos reigned supreme, because Americans began to view food with less fear and anxiety as they slowly became more comfortable expressing their physical appetites and desires. By the millennium, Americans began to respect and honor the physical appetite and give more consideration to the quality and origin of the foods that they consumed. Feelings of guilt associated with the enjoyment of food began to diminish as well.

Professor David Firmage, Department of Biology and Environmental Studies

Professor Emeritus David Firmage, Department of Biology and Environmental Studies. Reading Looking for Alaska by Peter Jenkins

A Reading by David Wojhan

A Reading by David Wojhan on January 1, 1983.

A Reading by David Ray

A reading delivered at Colby College in 1976.

Point of View: The Lesson of David Kato

Gay activist from Uganda had applied for an Oak Fellowship at Colby; his murder should serve as a warning of the sometimes dangerous power of Americans abroad. Ellen Morris ’11 on “knowing” slain gay-rights activist David Kato.