This is a course about why people keep things, how people keep things, and the things that, try as they may, people cannot keep at all. From archives of documents to archives of junk, we will explore the concept of “the archive” and how it is transformed in the digital age. We will examine theoretical formulations of– and challenges to– the archive through the lens of literary accounts of archives, artistic representations of archives, as well as examples of archives, both print and digital, from Georgia Tech Archives and the greater Atlanta area. We will interrogate the meaning of the archive in the context of a range of media forms, as well as the issues of materiality that those forms engage. We will explore the social and political forces that underlie archives’ construction. Finally, we will explore current issues and concerns with respect to digital archival design. As a final project, we will work together as a class to design and implement a digital archive of science fiction fanzines from the Bud Foote Science Fiction Collection here at Georgia Tech.
Course site: TBD.
From the time of “first contact,” Europeans explorers—and later, colonists and citizens—were alternately fascinated and repulsed by the new foods they encountered, and they wrote about them in their journals, narratives, histories, and letters. Early American writers, in turn, imbued acts of eating with new significance, as they attempted to distinguish their social, cultural, and political identities both from their European and Caribbean counterparts, and from the Native American cultures that abutted their own. This course will explore the ways in which ideas about food and eating were deployed in writing and in art, as well as at the table, so to direct and reflect a range of early American concerns. We will also devote significant portions of the course to the study of historical recipes and cookbooks. As a final project, we will work together as a class to design and implement a digital version of one of these cookbooks, updated and reframed for the Food Network age.
Course site: TBD.