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Jennifer Cognard-Black

Experimental, Fiction, Literary, Non-Fiction

About the Artist

Jennifer Cognard-Black is professor of English at St. Mary’s College of Maryland, where she teaches the novel, Victorian adaptations, women writers, and the literatures of food as well as workshops in creative nonfiction and the short story. Among her awards in teaching and writing, she’s served as a Fulbright Scholar to Slovenia and a Senior Fulbright Scholar to Amsterdam and is the recipient of both a Maryland State Arts Council Individual Artist Award and a Mid-Atlantic Arts Foundation fellowship. In 2020, Jennifer won the Robert Foster Cherry Award for Great Teaching from Baylor University, considered an “American version of the Nobel Prize” for teachers. Jennifer is also the author or co-editor of five books, including two studies of Anglo-American women writers, a writing textbook, an anthology of essays on women and their machines, and Books that Cook: The Making of a Literary Meal, a collection of poems, essays, and stories with recipes. Jennifer has produced two lecture series with The Great Courses and a series called “Books that Cook: Food and Fiction” for Audible.com. Under her pen name J. Annie MacLeod, she’s also published her short fiction in numerous journals, from Story Magazine to Versal to The Magazine of Fantasy and Science Fiction. At present, she's working on her first novel fictionalizing the life of Edith Wharton. For more, visit her website: www.jennifercognard-black.com

Jennifer Cognard-Black website Jennifer Cognard-Black

Featured Work

Videos

  • Creative Arts Experience (CAE) Reading for Baylor University

    See more information about Creative Arts Experience (CAE) Reading for Baylor University
    A creative reading of J. Annie MacLeod's (aka, JCB's) short stories "Daughter Mother Daughter" from Story Magazine and "Gasoline" from The Magazine of Fantasy & Science Fiction for Baylor's CAE program, Spring 2021.
    Medium: Creative reading for Baylor University on YouTube
    Year: 2021

Music/Audio

  • Jennifer Cognard-Black: Empathetic Teaching

    See more information about Jennifer Cognard-Black: Empathetic Teaching
    Today, our guest is Dr. Jennifer Cognard-Black, professor of English at St. Mary’s College of Maryland. Dr. Cognard-Black has received 12 faculty development grants from St. Mary's and two Internationalization and Teaching and Learning Grants (2011 and 2016), and she has been given the highest honor for teaching that St. Mary's students bestow, the Faculty-Student Life Award, at three distinct times during her career (2002, 2009, and 2019). She is also the 2020 recipient of the Robert Foster Cherry Award for Great Teaching, the nation's largest monetary award for university teaching. As part of her designation as the Cherry Award recipient, Dr. Cognard-Black is in residence at Baylor University in the Spring 2021 semester, teaching and collaborating with faculty. We are delighted to have Dr. Cognard-Black on the show to talk about the promise, unpredictability, and politics of Empathetic Teaching.
    Year: 2021

  • Books that Cook: Food & Fiction

    See more information about Books that Cook: Food & Fiction
    Like stories, food can connect us to other people and their experiences in remarkable ways. Much of our lives revolve around the meals we eat, and our culinary senses of taste and smell are potent triggers of the past. This strong, sensory connection between eating and evocation can be used in fiction to conjure a host of emotions in the audience.

    In the 10 lectures of Books That Cook: Food & Fiction, Professor Jennifer Cognard-Black takes you on a culinary tour of fiction, from Proust’s evocative madeleine and the voracious hunger of fairy tales to the intersection of recipes with storytelling and the emotional consumption of food on film. These lessons look at how food can be so much more than mere set dressing in a great story. Along the way, you will explore fascinating questions, such as:

    How is a recipe like a story?
    What are we really consuming when we read or watch stories about food?
    How does food help us connect with other people - and better understand ourselves?
    What are the political dimensions of food?
    With Professor Cognard-Black as your guide, you will sample some tasty tales, sink your teeth into novels featuring cooks and chefs, enjoy food fairy tales, become a culinary tourist, and learn how food can serve up social justice, create visual feasts, and even change how we think.
    Medium: Audible.com
    Year: 2021

Written Works

Booking

Booking Price: $500-$1,000