Literary Taste

Reproduction of the original: Literary Taste: How to Form It by Arnold Bennett

Between 1880 and 1914, England saw the emergence of an unprecedented range of new literary forms from Modernism to the popular thriller. Not coincidentally, this period also marked the first overt references to an art/market divide through which books took on new significance as markers of taste and class. Though this division has received considerable attention relative to the narrative structures of the period's texts, little attention has been paid to the institutions and ideologies that largely determined a text's accessibility and circulated format and thus its mode of address to specific readerships. Hammond addresses this gap in scholarship, asking the following key questions: How did publishing and distribution practices influence reader choice? Who decided whether or not a book was a 'classic'? In a patriarchal, class-bound literary field, how were the symbolic positions of 'author' and 'reader' affected by the increasing numbers of women who not only bought and borrowed, but also wrote novels? Using hitherto unexamined archive material and focussing in detail on the working practices of publishers and distributors such as Oxford University Press and W.H. Smith and Sons, Hammond combines the methodologies of sociology, literary studies and book history to make an original and important contribution to our understanding of the cultural dynamics and rhetorics of the fin-de-siècle literary field in England.

Deftly melding ethnography, cultural history, literary criticism, and autobiographical reflection, A Feeling for Books is at once an engaging study of the Book-of-the-Month Club's influential role as a cultural institution and a profoundly personal meditation about the experience of reading. Janice Radway traces the history of the famous mail-order book club from its controversial founding in 1926 through its evolution into an enterprise uniquely successful in blending commerce and culture. Framing her historical narrative with writing of a more personal sort, Radway reflects on the contemporary role of the Book-of-the-Month Club in American cultural history and in her own life. Her detailed account of the standards and practices employed by the club's in-house editors is also an absorbing story of her interactions with those editors. Examining her experiences as a fourteen-year-old reader of the club's selections and, later, as a professor of literature, she offers a series of rigorously analytical yet deeply personal readings of such beloved novels as Marjorie Morningstar and To Kill a Mockingbird. Rich and rewarding, this book will captivate and delight anyone who is interested in the history of books and in the personal and transformative experience of reading.

This title is part of UC Press's Voices Revived program, which commemorates University of California Press’s mission to seek out and cultivate the brightest minds and give them voice, reach, and impact. Drawing on a backlist dating to 1893, Voices Revived makes high-quality, peer-reviewed scholarship accessible once again using print-on-demand technology. This title was originally published in 1950.

div What does eating have to do with aesthetic taste? While most accounts of aesthetic history avoid the gustatory aspects of taste, this book rewrites standard history to uncover the constitutive and dramatic tension between appetite and aesthetics at the heart of British literary tradition. From Milton through the Romantics, the metaphor of taste serves to mediate aesthetic judgment and consumerism, gusto and snobbery, gastronomes and gluttons, vampires and vegetarians, as well as the philosophy and physiology of food. The author advances a theory of taste based on Milton’s model of the human as consumer (and digester) of food, words, and other commodities—a consumer whose tasteful, subliminal self remains haunted by its own corporeality. Radically rereading Wordsworth’s feeding mind, Lamb’s gastronomical essays, Byron’s cannibals and other deviant diners, and Kantian nausea, Taste resituates Romanticism as a period that naturally saw the rise of the restaurant and the pleasures of the table as a cultural field for the practice of aesthetics. /DIV