Student Authors
Essays by University of North Carolina at Chapel Hill students from Dr. Inger Brodey’s CMPL255H and ASIA 255H “The Feast in Philosophy, Film, & Fiction” (Fall 2010, Spring 2013, Spring 2015, Spring 2020) and GLBL 492H “Global Food Films” (Spring 2017, Spring 2018)
Farhana Ahmed, “Escapism: A Dream or Reality?” Fall 2010
Ana-Maria Balta, “The Virtues of Simplicity” Fall 2010
Willow Barefoot, “Hushpuppy’s Progression to Self-Reliance in Beasts of the Southern Wild” Spring 2015
Ky Barefoot, “La última cena: Horrifying Holiness” Spring 2015
Kenan Bateman, “Rose’s Identity Through Feasting in Titanic” Spring 2013
Suejette Black, “Food as Means of Constraint and Liberation” Spring 2017
Suejette Black, “Food Fostering Relationship in Love in The Waitress” Spring 2017
Suejette Black, “Hiding Behind Chocolate in Romantics Anonymous” Spring 2017
Suejette Black, “Connecting One to Home Through Food in I am Love” Spring 2017
Leslie Ann Blake, “A Deep-Fried Korean Thanksgiving” Spring 2013
Catherine Bracken, “Why A Rat?” Spring 2013
Sarah Brannum, “Kylix” Spring 2020
Andrea Brucculeri, “Care to Share?” Spring 2018
Andrea Brucculeri, “The Comfort of Food” Spring 2018
Andrea Brucculeri, “Food for Fairytales” Spring 2018
Andrea Brucculeri, “Food for Thought — The Martian” Spring 2018
Nina Bryce, “Snapshots of Change in American Food Identity” Fall 2010
Taylor Burklew, “Immortalizing Wealth in the Dutch Golden Age” Fall 2010
Emily Byrd, “Catholicism, Cream Cheese, and Cultural Commentary” Spring 2015
Emily Byrd, “Hierarchy and Hippophagy” Spring 2015
Zishu Chen, “Functional Food Making in Toast” Spring 2013
Austin Cooper, “Drug Store: A Photographical Analysis” Fall 2010
Hunter Dail, “The Most Famous Triumph of Bacchus” Spring 2020
Abhishek Das, “Food Can Buy Love” Spring 2017
Abhishek Das, “From Salmon to Saffron: A Homecoming” Spring 2017
Abhishek Das, “Social Class in 3 Idiots” Spring 2017
Abhishek Das, “Food as a Barrier” Spring 2017
Elizabeth Davis, “The Feast as a Form of Worship” Spring 2013
Ryan Drabble, “The Most Famous Triumph of Bacchus” Spring 2020
Emily Draper, “Feast of the Dead” Spring 2020
Mai Dvorak, “Mastering the Art of Relationships” Spring 2015
Mai Dvorak, “Drunk with Manners” Spring 2015
Daniella Dworschak, “My Big Fat Greek Wedding” Spring 2013
Brent Eisenbarth, “A Volver to the Feast” Spring 2015
Brent Eisenbarth, “A Narrative on the Anti-Feast” Spring 2015
Oliver Eisenbeis, “I Don’t Want the Raisinets: A Pursuit of Perfection” Spring 2018
Oliver Eisenbeis, “Royale with Cheese: Food During Critical Moments in Pulp Fiction” Spring 2018
Oliver Eisenbeis, “Wait for the Cream: Food as a Vehicle for Power and Intimidation” Spring 2018
Tatiana Farmer, “A Story to Savor” Spring 2017
Tatiana Farmer, “The Diner for Lonely Souls” Spring 2017
Tatiana Farmer, “Café of Happiness” Spring 2017
Tatiana Farmer, “The Restaurant of Wishes” Spring 2017
Katie Friedman, “An Escape from the Life of the French Court” Fall 2010
Jordi Gaton, “Revenge is a Sweet Meat Pie” Spring 2017
Jordi Gaton, “A Taste of Revolution: Food’s Status and Power” Spring 2017
Jordi Gaton, “Fast Food, Globalization, and the Decline of Human Intellect” Spring 2017
Jordi Gaton, “The Altruism of the Snozzcumber” Spring 2017
Renu Gharpure, “The Greed and Artifice of Hamburgers” Spring 2013
Brady Gilliam, “Bliss and Righteousness: A Match Made in the Kitchen” Spring 2015
Brady Gilliam, “Beer and Art Nouveau: Culinary Culture and the Northern European Bourgeoisie” Spring 2015
Josh Green, “Soylent and Subjugation: Food as a Means of Control” Spring 2015
Josh Green, “The Luxury of the Centerpiece” Spring 2015
Jalen Heyward, “Food Bringing People Together” Spring 2017
Jalen Heyward, “What Defines Food?” Spring 2017
Jalen Heyward, “Food: Breaking the Status Quo” Spring 2017
Jalen Heyward, “Food: Reflection and Community” Spring 2017
Jalen Heyward, “Opium Scale” Spring 2017
Olivia Holder, “A Celebration of Home” Spring 2017
Olivia Holder, “The Call of Jalebis” Spring 2017
Olivia Holder, “The Proof is in the Pudding: Food and Reality” Spring 2017
Olivia Holder, “Tantalizing Luxury” Spring 2017
Genna Holtz, “Bank of Bad Habits” Spring 2018
Genna Holtz, “Consumed: Perceptions of the Black Body” Spring 2018
Genna Holtz, “Meals of Oppression” Spring 2018
Genna Holtz, “Poisonous Meals and Toxic Relationships” Spring 2018
Martha Isaacs, “Only Ten Seats but Three Michelin Stars: Individual Purpose in Jiro Dreams of Sushi” Spring 2015
Martha Isaacs, “The Portable Feast” Spring 2015
Georgia Jeffrey, “Piggy in the Middle: Sex-roles and Attachment in A Private Function” Spring 2018
Georgia Jeffrey, “Evading Slaughter by Breaking Down Borders: Babe the Sheep-pig” Spring 2018
Georgia Jeffrey, “Some Terrific, Radiant and Pseudo-Pet Pig” Spring 2018
Georgia Jeffrey, “Toast-y Feelings: Comfort Food and Memory” Spring 2018
Amirah Jiwa, “Food’s Role in Reinvention in Breakfast at Tiffany’s” Spring 2013
Rebecca Kirk, “I just cut them up like regular chickens?” Spring 2013
Renuka Koilpillai, “The Beauty of a Working Woman” Spring 2018
Renuka Koilpillai, “Judging through Your Food” Spring 2018
Renuka Koilpillai, “Reconciliation through Food and Crises” Spring 2018
Renuka Koilpillai, “Resolving Personal Struggles through Food: So Close, Yet So Far” Spring 2018
Amanda Kubic, “Food as a Symbol of Societal Identity in The Age of Innocence” Spring 2013
Emily Kulenkamp, “Character and Feasting in Mamie Neugent’s 81st” Fall 2010
John Ligtenberg, “Each Day a Pineapple Tin” Spring 2015
John Ligtenberg, “What is Wine?” Spring 2015
Corynn Loebs, “Jupiter’s Return as the Sun King” Fall 2010
Ariana Lucido, “Escapism: A Dream or Reality?” Fall 2010
Ariana Lutterman, “The Cook, The Thief, His Wife & Her Lover: Desire, Transgression, and Cannibalism” Spring 2013
Katelyn Liu, “A Fox Comes to Terms with Not-being a Fox” Spring 2017
Katelyn Liu, “Insatiable Adults and Spirited Children” Spring 2017
Katelyn Liu, “The Secret to Beating a Master Chef” Spring 2017
Katelyn Liu, “When Life is Lifeless” Spring 2017
Robbie Luna, “Reine de Joie” Spring 2020
My Linh Luu, “The Art of Stuffed Cabbage: Politics and Passion in Haute Cuisine” Spring 2015
My Linh Luu, “Art in a New Age” Spring 2015
Jennifer Lyu, “The Cuban Shuffle of Carl Casper” Spring 2015
Jennifer Lyu, “Wine in Ancient China” Spring 2015
Elliott Millner, “Candy: The Universal Diversion” Spring 2018
Elliott Millner, “A Certain Point of View” Spring 2018
Tommy Moorman, “Delicate Hands” Spring 2015
Tommy Moorman, “The Capacity of a Wine Cup” Spring 2015
Rachel Murray, “Mind Over Taste Buds” Spring 2015
Rachel Murray, “Hungry for Power” Spring 2015
Alexis Mutter, “Belshazzar’s Big Night” Fall 2010
Jennifer Na, “Dinner and a Show: Grand Gestures of Food Sharing” Spring 2017
Jennifer Na, “Mix and Mash: a Fresh Take on Thanksgiving” Spring 2017
Jennifer Na, “From Glitz to Grits: A Lawful Waffle” Spring 2017
Jennifer Na, “Miscegenation Sandwich: Brown Bread Slathered with Mayonnaise” Spring 2017
Caitlin Nettleton, “Snapshots of Change in American Food Identity” Fall 2010
Claudia Opper, “To Kill a Persimmon” Spring 2020
Christian Ortiz, “Food and Political Strategy During the 1930s” Spring 2017
Christian Ortiz, “How Traditional Cooking Brings People Together” Spring 2017
Christian Ortiz, “The Impact of Individual Food Histories on People’s Lives” Spring 2017
Christian Ortiz, “Is Coffee a Social Lubricant?” Spring 2017
Christian Ortiz, “Opium Scale” Spring 2017
Graham Palmer, “The Food-Based Identity of Samwise Gamgee” Spring 2013
Michael Palumbo, “Bravery, Hunger, and Monstrous Food” Spring 2018
Michael Palumbo, “Carnality and Consensual Consumption” Spring 2018
Michael Palumbo, “The Circle of Life and Bugs” Spring 2018
Michael Palumbo, “Hunter-Gatherers in Space” Spring 2018
Marcella Pansini, “Bound by Love and Torn By Flesh: Coming-of-Age Through Cannibalism” Spring 2018
Marcella Pansini, “A Cautionary Tale Against the Modern Ills of Society” Spring 2018
Marcella Pansini, “Understanding the Morality of Animal Consumption” Spring 2018
Marcella Pansini, “Waiting…For Life” Spring 2018
Markella Patitsas, “Finding Freedom Through Fried Chicken” Spring 2015
Markella Patitsas, “Vanity and the Vine” Spring 2015
Tori Placentra, “Food: Careers and Bonds” Spring 2017
Tori Placentra, “Indulgence as Empowerment” Spring 2017
Tori Placentra, “Food, Art, and Love” Spring 2017
Tori Placentra, “Healing In Tuscany” Spring 2017
Shirley Pu, “Even A Warrior Eats: Food from Shame to Strength” Spring 2017
Shirley Pu, “Wine and Blood: Carnality and Brutality in Zhang Yimou’s Red Sorghum” Spring 2017
Shirley Pu, “Can You Stomach It? The Sensual Thrill of Food in Tampopo” Spring 2017
Shirley Pu, “Feeding Big Consumers in a Small Town” Spring 2017
Eileen Quinn, “Freedom and Fried Green Tomatoes” Spring 2013
Marco Quiroz-Gutierrez, “Communion and a Search for Friends“ Spring 2018
Marco Quiroz-Gutierrez, “The Dehumanization and Humanization of Prisoners Through Food” Spring 2018
Marco Quiroz-Gutierrez, “Food that Makes One Question Reality” Spring 2018
Marco Quiroz-Gutierrez, “The Gilded Dinner: A Symbolic Representation of Mobster Life” Spring 2018
Rohan Ramani, “Reine de Joie” Spring 2020
Becca Rohrer, “The Decadence of La Grande Bouffe” Spring 2013
Alexis Rose, “Evil and Good Through Food” Spring 2015
Alexis Rose, “Staging Japanese Men” Spring 2015
Maggie Rutherford, “Honey of the Heart: Food as Spiritual Nourishment in The Secret Life of Bees” Spring 2015
Maggie Rutherford, “The Eighth Day: Holy Feasting in the Jewish Tradition” Spring 2015
Kristy Sakano, “Maternal Instincts of Mother Nature” Spring 2018
Kristy Sakano, “Poisonous Apples or Poisonous Men?” Spring 2018
Kristy Sakano, “There’s More Beyond The Coconut: Complacency and Stagnation on Motonui” Spring 2018
Kristy Sakano, “The Ugly Color of Childhood Starvation” Spring 2018
Julia Gray Saunders, “Yearning” Fall 2010
Madison Schroder, “Hannibal the Cannibal: The Fine Flavor of People” Spring 2015
Madison Schroder, “Class in a Glass: The Socioeconomic History of Glassware” Spring 2015
Junessa Sladen-Dew, “The Exploration of Authenticity Through Food” Spring 2018
Junessa Sladen-Dew, “Food as a Metaphor for Life” Spring 2018
Junessa Sladen-Dew, “Sexuality in a Simple Peach” Spring 2018
Junessa Sladen-Dew, “To The Bone: An Internal Battle Against Food” Spring 2018
Sierra Smith, “An Exploration of Food and Civility” Spring 2018
Sierra Smith, “Food as a Barrier” Spring 2018
Sierra Smith, “Food and Friendship” Spring 2018
Sierra Smith, “Food as Memory and Migration” Spring 2018
Austin Stanion, “Savage Supper” Fall 2010
Jocelyn Streid, “The True Fool: Just Deserts and Power Inversions in The Dinner Game” Spring 2013
Sofia Soto Sugar, “Food for Relationships: Forming and Healing” Spring 2017
Sofia Soto Sugar, “How to Eat When You’re Expecting” Spring 2017
Sofia Soto Sugar, “Feeding the Body and the Soul” Spring 2017
Sofia Soto Sugar, “Decadence as Distance” Spring 2017
Skyler Tapley, “A Touch of Spice for a More Fulfilling Meal and Life” Spring 2017
Skyler Tapley, “Food, With Love” Spring 2017
Skyler Tapley, “Food as a Catalyst” Spring 2017
Skyler Tapley, “A World of Cheese and Happiness” Spring 2017
Kennedy Thompson, “Cuisine as a Bridge Between Cultures” Spring 2017
Kennedy Thompson, “Mellowed Martha” Spring 2017
Kennedy Thompson, “Mystical and Disciplinary Food in Matilda” Spring 2017
Kennedy Thompson, “Eat to Live” Spring 2017
Justin Tse, “Bacchanal” Spring 2020
Neha Verma, “Food, Connection, and Identity in The Tale of Despereaux” Spring 2013
Christian Villacres, “Could a Warm, Home-Cooked Meal Thaw a Frozen Heart?” Spring 2017
Christian Villacres, “Substance Over Appearance” Spring 2017
Christian Villacres, “One Big Night: The Subjectivity of Art” Spring 2017
Christian Villacres, “The Breakfast Club Defined by Their Lunches” Spring 2017
Naomi Wagner, “The Parody of Feast in Monty Python and the Holy Grail” Spring 2020
Naomi Wagner, “Stalker: Food, Humanity, and the Supernatural” Spring 2020
Naomi Wagner, “Ornament, Status, and Exclusion in the Hierarchical Feast” Spring 2020
Kerry Walsh, “Falling in Love over Meals” Spring 2015
Kerry Walsh, “Stop Horsin’ Around on the Meat Taboo” Spring 2015
Jack Wang, “Meals of a Game Show Star” Spring 2017
Jack Wang, “The Deadly Sin of High Class” Spring 2017
Jack Wang, “Food, Vengeance, and Cruel Irony” Spring 2017
Jack Wang, “Consumerism at the Cost of the Environment” Spring 2017
Madison Whalen, “Lester Burnham: From Creepy to Caring” Spring 2015
Madison Whalen, “Gluttony and the Lord Mayor’s Day Feast” Spring 2015
Hannah Williams, “Eating to Secure Status” Spring 2018
Hannah Williams, “Food as a Representation of Freedom” Spring 2018
Hannah Williams, “Over-Indulgence as a Sign of a Life Lived to the Fullest” Spring 2018
Hannah Williams, “Pretty Woman, Ugly Truth” Spring 2018
Lindsay Worley, “Silenus and Bacchus on a Donkey with a Satyr” Spring 2020
Aly Worthem, “The Feast of Santa Anita” Spring 2020