dgolds


David Goldstein

Photo of David Goldstein

Department of English

Associate Professor
Coordinator, Creative Writing Program

Office: Atkinson Building, 542
Phone: (416) 736-2100 Ext: 22087
Email: dgolds@yorku.ca

Media Requests Welcome
Accepting New Graduate Students


David Goldstein’s teaching and research interests include sixteenth- and seventeenth-century British literature, food studies, poetry writing and translation, contemporary poetry and poetics, literary and cultural theory, and book history. He is the author of a book of literary criticism, Eating and Ethics in Shakespeare's England, which won the 2014 Shakespeare's Globe Book Award; two co-edited collections of Shakespeare criticism; and two volumes of poems, Lost Originals and Laws of Rest. He has published articles on the politics of soil in Paradise Lost, the Scottish context of The Merchant of Venice, food in the philosophy of Emmanuel Levinas, Titus Andronicus and American cannibalism, Martha Stewart and domestic labour, and Robert Duncan as a translator of Rilke, among others. His poetry and translations have appeared in journals and anthologies across North America. A former restaurant critic and journalist, his food writing has graced the pages of SAVEUR, The New York Sun, Time Out, and numerous other publications. He currently serves as Coordinator for the Creative Writing Program and as a co-director of "Before 'Farm to Table': Early Modern Foodways and Cultures," the inaugural project of the Mellon Institute in Collaborative Research at the Folger Shakespeare Library. Before joining the faculty at York, he was an assistant professor of English at the University of Tulsa.

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Degrees

Ph.D. in English, Stanford University
M.A. in Writing, The Johns Hopkins University
B.A. in English, Yale University

Appointments

Faculty of Fine Arts

Research Interests

, English

Current Research Projects

Before ‘Farm to Table’: Early Modern Foodways and Cultures

    Summary:

    I am one of three co-directors for the inaugural project of the Mellon initiative in collaborative research, based at the Folger Shakespeare Library in Washington, DC.

    Description:

    "Before 'Farm to Table'" uses the pervasiveness of food in everyday life as a window into early modern culture. In the course of this project, participants investigate big questions about the way food participates in and actively shapes human knowledge, ethics, and imagination. We explore such issues as the unevenness of food supply, the development and spread of tastes, and the socially cohesive rituals of eating together. With fresh understandings of a pre-industrial world, this project also gives us purchase on some post-industrial assumptions, aspirations, and challenges.

    See more
    Role: Co-director

    Start Date:
      Month: Sep   Year: 2017

    End Date:
      Month: Jun   Year: 2021

    Collaborator Institution: Folger Shakespeare Library
With Whom We Eat: Literature and Commensality

    Summary:

    In his essay “On Experience,” the sixteenth-century philosopher Michel de Montaigne asserts, “We should not so much consider what we eat as with whom we eat.” My next monograph, With Whom We Eat: Literature and Commensality, explores the concept of commensality—the relationships produced by acts of eating, the “with whom” of food—in imaginative literature from the ancient, early modern, and contemporary periods. The project seeks to define commensality as fundamental to a cultural understanding of food, to explore the centrality of the concept in literary texts, and to demonstrate the importance of literary criticism to the burgeoning discipline of food studies—a discipline in which the study of imaginative writing is often marginalized. The project views literary history from the perspective of food in order to divine what we can learn from them in the context of our own relationships to eating.

    See more
    Role: Principal Investigator


    See more
Recipes for Authorship: Poetry, Plagiarism, and the Invention of the English Cookbook

    Summary:

    This monograph maps the connections between lyric poems and recipes in early modern England. I argue that culinary and medical recipe writing formed a chief model for poetic form and production for authors from Skelton through Milton, while recipe book authors developed new techniques for asserting individual authority in a genre formerly marked by anonymity.

    See more
Dawnside

    Summary:

    A book of poetry that uses the language of space science to explore the nature of fatherhood.

    See more
Books

Publication
Year

Culinary Shakespeare (edited collection). Amy Tigner, co-editor. Duquesne University Press, 2016.

2016

Shakespeare and Hospitality (edited collection). Julia Reinhard Lupton, co-editor. Routledge, 2016.

2016

Lost Originals (poetry book). Toronto: BookThug, 2016.

2016

Object Permanence (poetry chapbook). Ugly Duckling Presse: 2015.

2014

Laws of Rest (poetry book). BookThug: 2013.

2013

Eating and Ethics in Shakespeare's England (scholarly monograph). Cambridge University Press: 2013.

2013

Book Chapters

Publication
Year

“Liquid Macbeth.” Renaissance Personhood: Materiality, Taxonomy, Process. Ed. Kevin Curran. Edinburgh University Press, 2020, pp.163-185.

2020

“Eating with Shakespeare: Timon of Athens.” Shakespeare On Stage and Off. Ed. Ken Graham and Alysia Kolentsis. McGill-Queens University Press, 2019, pp. 123-138.

2019

“Commensality.” Food and Literature. Ed. Gitanjali Shahani. Cambridge University Press, 2018, pp. 39-58.

2018

“Culinary Skepticism in As You Like It and Montaigne’s ‘Of Experience.’” Of Levinas and Shakespeare: “To See Another Thus.” Ed. Moshe Gold and Sandor Goodhart with Kent Lehnhof. Purdue University Press, 2018, pp. 237-258.

2018

“Poetic Form as Experimental Procedure: An Historical View.” Writing Creative Writing: Essays from the Field. Ed. Rishma Dunlop, Daniel Scott Tysdal, and Priscila Uppal. Dundurn Press, 2018, pp. 151-166.

2018

“Manuring Eden: Biological Conversions in Paradise Lost.” Ground-Work: Renaissance English Literature and Soil Science. Ed. Hillary Eklund.Duquesne University Press, 2017, pp. 171-193.

Winner of the the James Holly Hanford Article Award for best article on John Milton, Milton Society of America, 2018.

2017

“Facing King Lear.” In Shakespeare and the Power of the Face. Ed. James Knapp. Burlington, VT: Ashgate Press, 2015, pp 75-91.

2015

“Woolley’s Mouse: Early Modern Recipe Books and the Uses of Nature.” In Ecofeminist Approaches to Early Modernity. Ed. Jennifer Munroe and Rebecca Laroche. New York: Palgrave Macmillan, 2011, pp. 105-128.

2011

“Recipes for Living: Martha Stewart and the New American Subject.” Ordinary Lifestyles: Popular Media, Consumption and Taste Cultures. Ed. David Bell and Joanne Hollows. London: Open University Press, 2005.

2006

Journal Articles

Publication
Year

“Eats Well with Others: Culinary Skepticism in As You Like It and Montaigne’s ‘Of Experience.’” Criticism 59.4 (2017), pp. 639-660. Reprint of “Culinary Skepticism in As You Like It and Montaigne’s ‘Of Experience.’”

2018

“The Price of Pork: Jews, Scots, and Pigs in The Merchant of Venice.” SEL Studies in English Literature 1500-1900 54.2, Spring 2014, pp. 315-348.

2014

“Emmanuel Levinas and the Ontology of Eating.” Gastronomica, Summer 2010, pp. 34-44.

2010

“Shakespeare and Food: A Review Essay.” Literature Compass 6:1, January 2009, pp. 153-174.

2009

“The Cook and the Cannibal: Titus Andronicus and the New World.” Shakespeare Studies 37, Fall 2009, pp. 99-133.

2009

“The Lure of the God: Robert Duncan on Translating Rilke.” John Felstiner, co-author. Jacket magazine 31: October 2006.

2006

Approach to Teaching


Methods of learning have changed greatly since the Elizabethan schoolmaster John Ascham wrote that “the scholehouse should be counted a sanctuary against feare,” but the essence of his statement remains fresh. In every class I teach, my goal is to spark the enthusiasm of my students both for the subject at hand and for the learning process. I view my classroom as a space for experimentation without fear of recrimination. I encourage students to explore unfamiliar ideas to the greatest possible extent, while developing a clear understanding of the space’s boundaries. By creating a supportive, exciting environment for the pursuit of knowledge, I hope to imbue in my students a general love of learning and to help instill in them the curiosity and inspiration to continue the journey.


Current Courses

Term Course Number Section Title Type
Fall/Winter 2020 AP/EN4620 6.0 A Senior Poetry Workshop SEMR
Fall/Winter 2020 AP/EN2250 6.0 A Intro to British Lit SEMR


Upcoming Courses

Term Course Number Section Title Type
Fall/Winter 2020 AP/EN4620 6.0 A Senior Poetry Workshop SEMR
Fall/Winter 2020 AP/EN2250 6.0 A Intro to British Lit SEMR
Winter 2021 GS/EN6200 3.0 M Early Modern Food and Writing SEMR


David Goldstein’s teaching and research interests include sixteenth- and seventeenth-century British literature, food studies, poetry writing and translation, contemporary poetry and poetics, literary and cultural theory, and book history. He is the author of a book of literary criticism, Eating and Ethics in Shakespeare's England, which won the 2014 Shakespeare's Globe Book Award; two co-edited collections of Shakespeare criticism; and two volumes of poems, Lost Originals and Laws of Rest. He has published articles on the politics of soil in Paradise Lost, the Scottish context of The Merchant of Venice, food in the philosophy of Emmanuel Levinas, Titus Andronicus and American cannibalism, Martha Stewart and domestic labour, and Robert Duncan as a translator of Rilke, among others. His poetry and translations have appeared in journals and anthologies across North America. A former restaurant critic and journalist, his food writing has graced the pages of SAVEUR, The New York Sun, Time Out, and numerous other publications. He currently serves as Coordinator for the Creative Writing Program and as a co-director of "Before 'Farm to Table': Early Modern Foodways and Cultures," the inaugural project of the Mellon Institute in Collaborative Research at the Folger Shakespeare Library. Before joining the faculty at York, he was an assistant professor of English at the University of Tulsa.

Degrees

Ph.D. in English, Stanford University
M.A. in Writing, The Johns Hopkins University
B.A. in English, Yale University

Appointments

Faculty of Fine Arts

Research Interests

, English

Current Research Projects

Before ‘Farm to Table’: Early Modern Foodways and Cultures

    Summary:

    I am one of three co-directors for the inaugural project of the Mellon initiative in collaborative research, based at the Folger Shakespeare Library in Washington, DC.

    Description:

    "Before 'Farm to Table'" uses the pervasiveness of food in everyday life as a window into early modern culture. In the course of this project, participants investigate big questions about the way food participates in and actively shapes human knowledge, ethics, and imagination. We explore such issues as the unevenness of food supply, the development and spread of tastes, and the socially cohesive rituals of eating together. With fresh understandings of a pre-industrial world, this project also gives us purchase on some post-industrial assumptions, aspirations, and challenges.

    Project Type: Funded
    Role: Co-director

    Start Date:
      Month: Sep   Year: 2017

    End Date:
      Month: Jun   Year: 2021

    Collaborator Institution: Folger Shakespeare Library
With Whom We Eat: Literature and Commensality

    Summary:

    In his essay “On Experience,” the sixteenth-century philosopher Michel de Montaigne asserts, “We should not so much consider what we eat as with whom we eat.” My next monograph, With Whom We Eat: Literature and Commensality, explores the concept of commensality—the relationships produced by acts of eating, the “with whom” of food—in imaginative literature from the ancient, early modern, and contemporary periods. The project seeks to define commensality as fundamental to a cultural understanding of food, to explore the centrality of the concept in literary texts, and to demonstrate the importance of literary criticism to the burgeoning discipline of food studies—a discipline in which the study of imaginative writing is often marginalized. The project views literary history from the perspective of food in order to divine what we can learn from them in the context of our own relationships to eating.

    Project Type: Funded
    Role: Principal Investigator


Recipes for Authorship: Poetry, Plagiarism, and the Invention of the English Cookbook

    Summary:

    This monograph maps the connections between lyric poems and recipes in early modern England. I argue that culinary and medical recipe writing formed a chief model for poetic form and production for authors from Skelton through Milton, while recipe book authors developed new techniques for asserting individual authority in a genre formerly marked by anonymity.

Dawnside

    Summary:

    A book of poetry that uses the language of space science to explore the nature of fatherhood.

    Project Type: Funded

All Publications


Book Chapters

Publication
Year

“Liquid Macbeth.” Renaissance Personhood: Materiality, Taxonomy, Process. Ed. Kevin Curran. Edinburgh University Press, 2020, pp.163-185.

2020

“Eating with Shakespeare: Timon of Athens.” Shakespeare On Stage and Off. Ed. Ken Graham and Alysia Kolentsis. McGill-Queens University Press, 2019, pp. 123-138.

2019

“Commensality.” Food and Literature. Ed. Gitanjali Shahani. Cambridge University Press, 2018, pp. 39-58.

2018

“Culinary Skepticism in As You Like It and Montaigne’s ‘Of Experience.’” Of Levinas and Shakespeare: “To See Another Thus.” Ed. Moshe Gold and Sandor Goodhart with Kent Lehnhof. Purdue University Press, 2018, pp. 237-258.

2018

“Poetic Form as Experimental Procedure: An Historical View.” Writing Creative Writing: Essays from the Field. Ed. Rishma Dunlop, Daniel Scott Tysdal, and Priscila Uppal. Dundurn Press, 2018, pp. 151-166.

2018

“Manuring Eden: Biological Conversions in Paradise Lost.” Ground-Work: Renaissance English Literature and Soil Science. Ed. Hillary Eklund.Duquesne University Press, 2017, pp. 171-193.

Winner of the the James Holly Hanford Article Award for best article on John Milton, Milton Society of America, 2018.

2017

“Facing King Lear.” In Shakespeare and the Power of the Face. Ed. James Knapp. Burlington, VT: Ashgate Press, 2015, pp 75-91.

2015

“Woolley’s Mouse: Early Modern Recipe Books and the Uses of Nature.” In Ecofeminist Approaches to Early Modernity. Ed. Jennifer Munroe and Rebecca Laroche. New York: Palgrave Macmillan, 2011, pp. 105-128.

2011

“Recipes for Living: Martha Stewart and the New American Subject.” Ordinary Lifestyles: Popular Media, Consumption and Taste Cultures. Ed. David Bell and Joanne Hollows. London: Open University Press, 2005.

2006

Books

Publication
Year

Culinary Shakespeare (edited collection). Amy Tigner, co-editor. Duquesne University Press, 2016.

2016

Shakespeare and Hospitality (edited collection). Julia Reinhard Lupton, co-editor. Routledge, 2016.

2016

Lost Originals (poetry book). Toronto: BookThug, 2016.

2016

Object Permanence (poetry chapbook). Ugly Duckling Presse: 2015.

2014

Laws of Rest (poetry book). BookThug: 2013.

2013

Eating and Ethics in Shakespeare's England (scholarly monograph). Cambridge University Press: 2013.

2013

Journal Articles

Publication
Year

“Eats Well with Others: Culinary Skepticism in As You Like It and Montaigne’s ‘Of Experience.’” Criticism 59.4 (2017), pp. 639-660. Reprint of “Culinary Skepticism in As You Like It and Montaigne’s ‘Of Experience.’”

2018

“The Price of Pork: Jews, Scots, and Pigs in The Merchant of Venice.” SEL Studies in English Literature 1500-1900 54.2, Spring 2014, pp. 315-348.

2014

“Emmanuel Levinas and the Ontology of Eating.” Gastronomica, Summer 2010, pp. 34-44.

2010

“Shakespeare and Food: A Review Essay.” Literature Compass 6:1, January 2009, pp. 153-174.

2009

“The Cook and the Cannibal: Titus Andronicus and the New World.” Shakespeare Studies 37, Fall 2009, pp. 99-133.

2009

“The Lure of the God: Robert Duncan on Translating Rilke.” John Felstiner, co-author. Jacket magazine 31: October 2006.

2006

Approach to Teaching


Methods of learning have changed greatly since the Elizabethan schoolmaster John Ascham wrote that “the scholehouse should be counted a sanctuary against feare,” but the essence of his statement remains fresh. In every class I teach, my goal is to spark the enthusiasm of my students both for the subject at hand and for the learning process. I view my classroom as a space for experimentation without fear of recrimination. I encourage students to explore unfamiliar ideas to the greatest possible extent, while developing a clear understanding of the space’s boundaries. By creating a supportive, exciting environment for the pursuit of knowledge, I hope to imbue in my students a general love of learning and to help instill in them the curiosity and inspiration to continue the journey.


Current Courses

Term Course Number Section Title Type
Fall/Winter 2020 AP/EN4620 6.0 A Senior Poetry Workshop SEMR
Fall/Winter 2020 AP/EN2250 6.0 A Intro to British Lit SEMR


Upcoming Courses

Term Course Number Section Title Type
Fall/Winter 2020 AP/EN4620 6.0 A Senior Poetry Workshop SEMR
Fall/Winter 2020 AP/EN2250 6.0 A Intro to British Lit SEMR
Winter 2021 GS/EN6200 3.0 M Early Modern Food and Writing SEMR