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Author: Amy L. Tigner Publisher: Routledge ISBN: 1317537327 Category : Literary Criticism Languages : en Pages : 186
Book Description
Literature and Food Studies introduces readers to a growing interdisciplinary field by examining literary genres and cultural movements as they engage with the edible world and, in turn, illuminate transnational histories of empire, domesticity, scientific innovation, and environmental transformation and degradation. With a focus on the Americas and Europe, Literature and Food Studies compares works of imaginative literature, from Ovid’s Metamorphoses and Shakespeare’s The Winter’s Tale to James Joyce’s Ulysses and Toni Morrison’s Tar Baby, with what the authors define as vernacular literary practices—which take written form as horticultural manuals, recipes, cookbooks, restaurant reviews, agricultural manifestos, dietary treatises, and culinary guides. For those new to its principal subject, Literature and Food Studies introduces core concepts in food studies that span anthropology, geography, history, literature, and other fields; it compares canonical literary texts with popular forms of print culture; and it aims to inspire future research and teaching. Combining a cultural studies approach to foodways and food systems with textual analysis and archival research, the book offers an engaging and lucid introduction for humanities scholars and students to the rapidly expanding field of food studies.
Author: Amy L. Tigner Publisher: Routledge ISBN: 1317537327 Category : Literary Criticism Languages : en Pages : 186
Book Description
Literature and Food Studies introduces readers to a growing interdisciplinary field by examining literary genres and cultural movements as they engage with the edible world and, in turn, illuminate transnational histories of empire, domesticity, scientific innovation, and environmental transformation and degradation. With a focus on the Americas and Europe, Literature and Food Studies compares works of imaginative literature, from Ovid’s Metamorphoses and Shakespeare’s The Winter’s Tale to James Joyce’s Ulysses and Toni Morrison’s Tar Baby, with what the authors define as vernacular literary practices—which take written form as horticultural manuals, recipes, cookbooks, restaurant reviews, agricultural manifestos, dietary treatises, and culinary guides. For those new to its principal subject, Literature and Food Studies introduces core concepts in food studies that span anthropology, geography, history, literature, and other fields; it compares canonical literary texts with popular forms of print culture; and it aims to inspire future research and teaching. Combining a cultural studies approach to foodways and food systems with textual analysis and archival research, the book offers an engaging and lucid introduction for humanities scholars and students to the rapidly expanding field of food studies.
Author: Gitanjali G. Shahani Publisher: Cambridge University Press ISBN: 1108623441 Category : Literary Criticism Languages : en Pages : 776
Book Description
This volume examines food as subject, form, landscape, polemic, and aesthetic statement in literature. With essays analyzing food and race, queer food, intoxicated poets, avant-garde food writing, vegetarianism, the recipe, the supermarket, food comics, and vampiric eating, this collection brings together fascinating work from leading scholars in the field. It is the first volume to offer an overview of literary food studies and reflect on its origins, developments, and applications. Taking up maxims such as 'we are what we eat', it traces the origins of literary food studies and examines key questions in cultural texts from different global literary traditions. It charts the trajectories of the field in relation to work in critical race studies, postcolonial studies, and children's literature, positing an omnivorous method for the field at large.
Author: Lorna Piatti-Farnell Publisher: Routledge ISBN: 1351216007 Category : Literary Criticism Languages : en Pages : 1135
Book Description
The Routledge Companion to Literature and Food explores the relationship between food and literature in transnational contexts, serving as both an introduction and a guide to the field in terms of defining characteristics and development. Balancing a wide-reaching view of the long histories and preoccupations of literary food studies, with attentiveness to recent developments and shifts, the volume illuminates the aesthetic, cultural, political, and intellectual diversity of the representation of food and eating in literature.
Author: Jessica Martell Publisher: University Press of Florida ISBN: 0813052491 Category : Literary Criticism Languages : en Pages : 337
Book Description
Transnational in scope, this much-needed volume explores how modernist writers and artists address and critique the dramatic changes to food systems that took place in the early twentieth century. During this period, small farms were being replaced with industrial agriculture, political upheavals exacerbated food scarcity in many countries, and globalization opened up new modes of distributing culinary commodities. Looking at a unique variety of art forms by authors, painters, filmmakers, and chefs from Ireland, Italy, France, the United States, India, the former Soviet Union, and New Zealand, contributors draw attention to modernist representations of food, from production to distribution and consumption. They consider Oscar Wilde’s aestheticization of food, Katherine Mansfield’s use of eggs as a feminist symbol, Langston Hughes’s use of chocolate as a redemptive metaphor for blackness, hospitality in William Faulkner’s Sanctuary, Ernest Hemingway’s struggles with gender and sexuality as expressed through food and culinary objects, Futurist cuisine, avant-garde cookbooks, and the impact of national famines on the work of James Joyce, Viktor Shklovsky, and Tarashankar Bandyopadhyay. Less celebrated topics of putrefaction and waste are analyzed in discussions of food as both a technology of control and a tool for resistance. The diverse themes and methodologies assembled here underscore the importance of food studies not only for the literary and visual arts but also for social transformation. The cultural work around food, the editors argue, determines what is produced, who has access to it, and what can or will change. A milestone volume, this collection uncovers new links between seemingly disparate spaces, cultures, and artistic media and demystifies the connection between modernist aesthetics and the emerging food cultures of a globalizing world. Contributors: Giles Whiteley | Aimee Gasston | Randall Wilhelm | Bradford Taylor | Sean Mark | Céline Mansanti | Shannon Finck
Author: Colin R. Anderson Publisher: Univ. of Manitoba Press ISBN: 088755542X Category : Social Science Languages : en Pages :
Book Description
Few things are as important as the food we eat. "Conversations in Food Studies" demonstrates the value of interdisciplinary research through the cross-pollination of disciplinary, epistemological, and methodological perspectives. Widely diverse essays, ranging from the meaning of milk, to the bring-your-own-wine movement, to urban household waste, are the product of collaborating teams of interdisciplinary authors. Readers are invited to engage and reflect on the theories and practices underlying some of the most important issues facing the emerging field of foodstudies today. Conversations in Food Studies brings to the table thirteen original contributions organized around the themes of representation, governance, disciplinary boundaries, and, finally, learning through food. This collection offers an important and groundbreaking approach to food studies as it examines and reworks the boundaries that have traditionally structured the academy and that underlie much of food studies literature.
Author: J. Michelle Coghlan Publisher: Cambridge University Press ISBN: 1108427367 Category : Cooking Languages : en Pages : 315
Book Description
This Companion rethinks food in literature from Chaucer's Canterbury Tales to contemporary food blogs, and recovers cookbooks as literary texts.
Author: Professor Michael S Carolan Publisher: Ashgate Publishing, Ltd. ISBN: 1409490068 Category : Social Science Languages : en Pages : 200
Book Description
While the phenomenon of embodied knowledge is becoming integrated into the social sciences, critical geography, and feminist research agendas it continues to be largely ignored by agro-food scholars. This book helps fill this void by inserting into the food literature living, feeling, sensing bodies and will be of interest to food scholars as well as those more generally interested in the phenomenon known as embodied realism. This book is about the materializations of food politics; "materializations", in this case, referring to our embodied, sensuous, and physical connectivities to food production and consumption. It is through these materializations, argues Carolan, that we know food (and the food system more generally), others and ourselves.
Author: Gitanjali G. Shahani Publisher: Cornell University Press ISBN: 1501748718 Category : Literary Criticism Languages : en Pages : 294
Book Description
Tasting Difference examines early modern discourses of racial, cultural, and religious difference that emerged in the wake of contact with foreign peoples and foreign foods from across the globe. Gitanjali Shahani reimagines the contact zone between Western Europe and the global South in culinary terms, emphasizing the gut rather than the gaze in colonial encounters. From household manuals that instructed English housewives how to use newly imported foodstuffs to "the spicèd Indian air" of A Midsummer Night's Dream, from the repurposing of Othello as an early modern pitchman for coffee in ballads to the performance of disgust in travel narratives, Shahani shows how early modern genres negotiated the allure and danger of foreign tastes. Turning maxims such as "We are what we eat" on their head, Shahani asks how did we (the colonized subjects) become what you (the colonizing subjects) eat? How did we become alternately the object of fear and appetite, loathing and craving? Shahani takes us back several centuries to the process by which food came to be inscribed with racial character and the racial other came to be marked as edible, showing how the racializing of food began in an era well before chicken tikka masala and Balti cuisine. Bringing into conversation critical paradigms in early modern studies, food studies, and postcolonial studies, she argues that it is in the writing on food and eating that we see among the earliest configurations of racial difference, and it is experienced both as a different taste and as a taste of difference.
Author: Nicola Humble Publisher: Bloomsbury Publishing ISBN: 0857854755 Category : Social Science Languages : en Pages : 297
Book Description
Why are so many literary texts preoccupied with food? The Literature of Food explores this question by looking at the continually shifting relationship between two sorts of foods: the real and the imagined. Focusing particularly on Britain and North America from the early 19th century to the present, it covers a wide range of issues including the politics of food, food as performance, and its intersections with gender, class, fear and disgust. Combining the insights of food studies and literary analysis, Nicola Humble considers the multifarious ways in which food both works and plays within texts, and the variety of functions-ideological, mimetic, symbolic, structural, affective-which it serves. Carefully designed and structured for use on the growing number of literature of food courses, it examines the food of modernism, post-modernism, the realist novel and children's literature, and asks what happens when we treat cook books as literary texts. From food memoirs to the changing role of the servant, experimental cook books to the cannibalistic fears in infant picture books, The Literature of Food demonstrates that food is always richer and stranger than we think.
Author: Amy L. Tigner
Author: Amy L. Tigner
Author: Rocío del Aguila
Author: Gitanjali G. Shahani
Author: Lorna Piatti-Farnell
Author: Jessica Martell
Author: Colin R. Anderson
Author: J. Michelle Coghlan
Author: Professor Michael S Carolan
Author: Gitanjali G. Shahani
Author: Nicola Humble