Rye: Cultural History and Embodied Practice

Rye: Cultural History and Embodied Practice

WGSS S2263 (CRN: 30170) | Syllabus

Instructors: Maria Trumpler
Dates: Session B, June 29 - July 31, 2026
Course Mode: Online
Meeting Times: TTh 1.00-2.30
Distributional Requirements: Writing
Eligibility: Open to college students only

Online Course. Based in methodology from gender and sexuality studies, we use the grain rye as a focal point to offer a highly interdisciplinary exploration of the biology, agriculture, changing cultural importance, culinary practice and mythology around “rye.”  Part of a collaboration with the Bread Lab at Washington State University, this class will include an examination of when, how and where desire for rye food products flourished and waned, how different knowledges co-exist about “rye” including the embodied practices of women who bake with rye as well as the knowledge that rye itself might contain. For college students and beyond. 1 Credit. Session B: June 29 – July 31. Tuition: $5480. Technology Fee: $85.

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