Bobby Flay, Marcus Samuelsson, and Rachel Ray meet history’s best recipes! This course uses the Rubenstein Rare Book and Manuscript Library’s unique collection of cookbooks and culinary advertising to explore the culture, politics, and economics of food. Students will read about the cultural history of food from the medieval spice trade and 17th century sugar plantations to Southern pound cake and biscuits. Top Durham chef, Chris Holloway, described by the Independent magazine as bringing an “attitude of rock 'n' roll” to cooking, will guide students as they recreate recipes in the Brodhead Center’s Chef’s Kitchen. Cupcake wars, cook-offs, and competitions will ensue!