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Understanding and Practicing Ethical Gastronomy: How to Use Life of Pi in Undergraduate Courses

Following Brillat-Savarin’s aphorism, “You are what you eat”, many contemporary literary scholars and college professors have been increasingly drawn to food-centric studies. They seek to articulate and develop the profound connection between food consumption and personal identity. Remarkably, in the USA and Canada, some scholars advocate for literature courses that combine literary analysis with immersive experiences like food-oriented field trips, cooking classes, and communal dining. These courses allow students to explore the intricate relationship between food, culture, environment, politics, and economics. This paper asserts that by participating in such courses, college students can derivate intellectual enrichment and practical skills in the culinary arts. Furthermore, these courses encourage students to consider their connections to the place and environment where the food was made. With the aim of inspiring the design of a creative and interdisciplinary curriculum for undergraduate students, this paper proposes that Yann Martel’s 2001 novel Life of Pi as a potential text suitable for food-oriented classes. It demonstrates that Life of Pi is, in essence, a food narrative that underscores the importance of physical and spiritual nourishment. Additionally, it outlines a pedagogical approach for using Life of Pi in a classroom setting that seamlessly blends literary study and culinary projects.