All year long in my literature classroom, we consume the
most delicious meals: short stories, novels, poems, and plays—and not just the
classics, a diversity of dishes from a variety of places and times. And then,
we try to figure out how each of them was made: naming the ingredients,
describing the flavors, and arguing over the chef’s intentions.
But I want my students to see literature from both sides of
the page: the reader’s experience and
the author’s, from the dining room as well as the kitchen. So every once in a
while I ask them to put down their recipe books, tie on their aprons, and go
cook something up themselves.
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