- Jun 26, 2018
We had an exceptional food historian, Paul Freedman; I say had not because he's gone but because I'm graduated. Delightful man with great lectures not only on standard history but the impact of history on food and food on history.
As a matter of fact I will be in England, come the Fall, for further studies. A certain gentleman on this forum by the name of Porter says I should try to find the time to meet you if all things work out. The veil will be dropped and you'll come to learn that the real life volksmarschall is very much an Anglophile. Perhaps it's just because it's my native tongue, but a lot of English literati are among my favorite: Shakespeare, Milton, Spenser, Coleridge, Swift, Wordsworth, Tolkien, and Orwell, just to name a few. Many of them are often referenced directly, or indirectly, in my actual work. Though English philosophers, especially that devil incarnate Francis Bacon, I would generally pass over. I find it peculiar to the English tradition that English speaking literati were far deeper in thought and understanding the human condition than English philosophers, like Bacon, Hobbes, Locke, Mill, and Ayer, ever were. This is generally true in the American experience too. John Dewey is pathetic when compared to someone like Steinbeck or Hawthorne or Melville.
There's a lot of surprising things I have heard of about the academia, but I would like to know how food exactly fits in the all-encompassing theories in a study?