Consumption And The Literary Cookbook
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Consumption and the Literary Cookbook
Author | : Roxanne Harde,Janet Wesselius |
Publsiher | : Routledge |
Total Pages | : 215 |
Release | : 2020-11-18 |
Genre | : Literary Criticism |
ISBN | : 9781000245875 |
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Consumption and the Literary Cookbook offers readers the first book-length study of literary cookbooks. Imagining the genre more broadly to include narratives laden with recipes, cookbooks based on cultural productions including films, plays, and television series, and cookbooks that reflected and/or shaped cultural and historical narratives, the contributors draw on the tools of literary and cultural studies to closely read a diverse corpus of cookbooks. By focusing on themes of consumption—gastronomical and rhetorical—the sixteen chapters utilize the recipes and the narratives surrounding them as lenses to study identity, society, history, and culture. The chapters in this book reflect the current popularity of foodie culture as they offer entertaining analyses of cookbooks, the stories they tell, and the stories told about them.
Literature and Food Studies
Author | : Amy L. Tigner,Allison Carruth |
Publsiher | : Routledge |
Total Pages | : 186 |
Release | : 2017-11-22 |
Genre | : Literary Criticism |
ISBN | : 9781317537328 |
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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.
The Recipe Reader
Author | : Janet Floyd,Laurel Forster |
Publsiher | : Routledge |
Total Pages | : 348 |
Release | : 2017-03-02 |
Genre | : Literary Criticism |
ISBN | : 9781351883184 |
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Over the last decade there has been an intense and widespread interest in the writing and publishing of cookery books; yet there remains surprisingly little contextualized analysis of the recipe as a generic form. This essay collection asserts that the recipe in all its cultural and textual contexts - from the quintessential embodiment of lifestyle choices to the reflection of artistic aspiration - is a complex, distinct and important form of cultural expression. In this volume, contributors address questions raised by the recipe, its context, its cultural moment and mode of expression. Examples are drawn from such diverse areas as: nineteenth and twentieth-century private publications, official government documents, campaigning literature, magazines, and fictions as well as cookery writers themselves, cookbooks and TV cookery. In subjecting the recipe to close critical analysis, The Recipe Reader serves to move the study of this cultural form forward. It will interest scholars of literature, popular culture, social history and women's studies as well as food historians and professional food writers. Written in an accessible style, this collection of essays expands the range of writers under consideration, and brings new perspectives, contexts and arguments into the existing field of debate about cookery writing.
Books That Cook
Author | : Jennifer Cognard-Black,Melissa Goldthwaite |
Publsiher | : NYU Press |
Total Pages | : 367 |
Release | : 2014-08 |
Genre | : Cooking |
ISBN | : 9781479830213 |
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Whether a five-star chef or beginning home cook, any gourmand knows that recipes are far more than a set of instructions on how to make a dish. They are culture-keepers as well as culture-makers, both recording memories and fostering new ones. Organized like a cookbook, Books That Cook: The Making of a Literary Meal is a collection of American literature written on the theme of food: from an invocation to a final toast, from starters to desserts. All food literatures are indebted to the form and purpose of cookbooks, and each section begins with an excerpt from an influential American cookbook, progressing chronologically from the late 1700s through the present day, including such favorites as American Cookery, the Joy of Cooking, and Mastering the Art of French Cooking. The literary works within each section are an extension of these cookbooks, while the cookbook excerpts in turn become pieces of literature—forms of storytelling and memory-making all their own. Each section offers a delectable assortment of poetry, prose, and essays, and the selections all include at least one tempting recipe to entice readers to cook this book. Including writing from such notables as Maya Angelou, James Beard, Alice B. Toklas, Sherman Alexie, Nora Ephron, M.F.K. Fisher, and Alice Waters, among many others, Books That Cook reveals the range of ways authors incorporate recipes—whether the recipe flavors the story or the story serves to add spice to the recipe. Books That Cook is a collection to serve students and teachers of food studies as well as any epicure who enjoys a good meal alongside a good book.
Words to Eat by
Author | : Anonim |
Publsiher | : Unknown |
Total Pages | : 176 |
Release | : 1995 |
Genre | : Cooking, American |
ISBN | : 0964552205 |
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The Cambridge Companion to Literature and Food
Author | : J. Michelle Coghlan |
Publsiher | : Cambridge University Press |
Total Pages | : 315 |
Release | : 2020-03-19 |
Genre | : Cooking |
ISBN | : 9781108427364 |
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This Companion rethinks food in literature from Chaucer's Canterbury Tales to contemporary food blogs, and recovers cookbooks as literary texts.
Eat This Poem
Author | : Nicole Gulotta |
Publsiher | : Shambhala Publications |
Total Pages | : 224 |
Release | : 2017-03-21 |
Genre | : Cooking |
ISBN | : 9780834840652 |
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A literary cookbook that celebrates food and poetry, two of life's essential ingredients. In the same way that salt seasons ingredients to bring out their flavors, poetry seasons our lives; when celebrated together, our everyday moments and meals are richer and more meaningful. The twenty-five inspiring poems in this book—from such poets as Marge Piercy, Louise Glück, Mark Strand, Mary Oliver, Billy Collins, Jane Hirshfield—are accompanied by seventy-five recipes that bring the richness of words to life in our kitchen, on our plate, and through our palate. Eat This Poem opens us up to fresh ways of accessing poetry and lends new meaning to the foods we cook.
Culinary Aesthetics and Practices in Nineteenth Century American Literature
Author | : M. Drews,M. Elbert |
Publsiher | : Springer |
Total Pages | : 267 |
Release | : 2009-10-26 |
Genre | : Literary Criticism |
ISBN | : 9780230103146 |
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Culinary Aesthetics and Practices in Nineteenth-Century American Literature examines the preponderance of food imagery in nineteenth-century literary texts. Contributors to this volume analyze the social, political, and cultural implications of scenes involving food and dining and illustrate how "aesthetic" notions of culinary preparation are often undercut by the actual practices of cooking and eating. As contributors interrogate the values and meanings behind culinary discourses, they complicate commonplace notions about American identity and question the power structure behind food production and consumption.