Meanwhile, at Boston University, enormous thoughts are being had:

The she in question is Professor Megan Elias.

Oh, and she’s talking about food.

Obviously.

You see, the question “what is queer food?” is “a question that’s coming up a lot lately.” If only among academics desperate for an angle, an excuse for claiming a salary and wasting other people’s time.

Welcome to the bleeding edge of human mental activity.

Quite how one can write “an illustrated guide to queer food,” complete with recipes, as Professor Ilias has, while simultaneously being unable to define what such a thing is, should it exist, is a question I leave to the reader.

Specifics of the professor’s course content are, as one might imagine, a little sketchy, beyond the obligatory claims of things being “disrupted” and “interrogated,” albeit in ways not altogether clear, or indeed convincing.

We are, however, informed that the credulous and self-absorbed will be invited to ponder what they might eat on a first date – because that’s totally worth those annual fees of $90,000 – and “how [their] food choice is representing [their] gender identity.”  Which is a thing that food should do, apparently.

Oh, and the aforementioned,

On grounds that being, say, “polyamorous” – i.e., a neurotic slag – may, in ways unexplained, determine how much you like lasagne or carrots.

Readers may recall our adventures in “queered” history, which is like history, but less so. And, as above, much more self-involved.

Such is the sophistication of our times.