{"id":144,"date":"2014-01-04T19:01:54","date_gmt":"2014-01-05T00:01:54","guid":{"rendered":"http:\/\/sites.williams.edu\/lifeofpie13\/?page_id=144"},"modified":"2016-01-02T16:17:01","modified_gmt":"2016-01-02T21:17:01","slug":"whats-this","status":"publish","type":"page","link":"https:\/\/sites.williams.edu\/lifeofpie13\/whats-this\/","title":{"rendered":"what’s this?"},"content":{"rendered":"

\"0b42caae750e0527bb03fbe929b28b31\"<\/a><\/p>\n

 <\/p>\n

rom the origins of “four and twenty blackbirds baked in a pie” in the entremets entertainments of medieval banquets, to the iconic Christmas table as set with mincemeat pies by Charles Dickens, this particular foodstuff has a storied history and potent symbolism\u2013especially in the British and American consciousness. This course will trace the development of this ancient foodstuff using Janet Clarkson\u2019s Pie: A Global History<\/em><\/a>,\u00a0supplemented by other historical and cultural readings. Paired with this we will examine how the pie has been represented artistically, from the critique of \u201cAmerican as mom and apple pie\u201d establishment culture in Gary Ross\u2019s film film\u00a0Pleasantville<\/em><\/a><\/span>, to the cannibalism of the meat pies in Stephen Sondheim\u2019s\u00a0Sweeney Todd<\/em><\/a><\/span>\u00a0and Shakespeare’s\u00a0<\/span>Titus Andronicus<\/em> as envisioned\u00a0by Julie Taymor<\/a><\/span>.<\/span><\/p>\n

But primarily we will bake pies. Lots of pies: sweet and savory, all from scratch. We will learn the basics of making pastry crusts, filling preparation, assembly, decoration, baking and final presentation. Students will be expected to document their process\u2014and the resulting pies\u2014on a class blog. Recipes used will draw inspiration from history, novels, and film, culminating in a banquet of sweet and savory pies at which we will show off our baking prowess to friends and colleagues.<\/p>\n

 <\/p>\n","protected":false},"excerpt":{"rendered":"

  rom the origins of “four and twenty blackbirds baked in a pie” in the entremets entertainments of medieval banquets,… Continue reading »<\/a><\/p>\n","protected":false},"author":79,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"_acf_changed":false,"footnotes":""},"class_list":["post-144","page","type-page","status-publish","hentry"],"acf":[],"_links":{"self":[{"href":"https:\/\/sites.williams.edu\/lifeofpie13\/wp-json\/wp\/v2\/pages\/144","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/sites.williams.edu\/lifeofpie13\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/sites.williams.edu\/lifeofpie13\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/sites.williams.edu\/lifeofpie13\/wp-json\/wp\/v2\/users\/79"}],"replies":[{"embeddable":true,"href":"https:\/\/sites.williams.edu\/lifeofpie13\/wp-json\/wp\/v2\/comments?post=144"}],"version-history":[{"count":3,"href":"https:\/\/sites.williams.edu\/lifeofpie13\/wp-json\/wp\/v2\/pages\/144\/revisions"}],"predecessor-version":[{"id":805,"href":"https:\/\/sites.williams.edu\/lifeofpie13\/wp-json\/wp\/v2\/pages\/144\/revisions\/805"}],"wp:attachment":[{"href":"https:\/\/sites.williams.edu\/lifeofpie13\/wp-json\/wp\/v2\/media?parent=144"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}