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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.
Inhaltsverzeichnis
Introduction
Roxanne Harde and Janet Wesselius
Part I: Textual Consumption
- Curiosity and Consumption in Alice Eats: A Wonderland Cookbook and The Anne of Green Gables Cookbook
Janet Wesselius
- Nadiya Hussain's Bake Me a Story, Children's Cookbooks, and British Islam
Antje Rauwerda
- "Recipes for living": Meals, Memories, and Stories in Pat Mora's House of Houses
Méliné Kasparian
- "Sometimes it is better to crave": Asian American Fusion Cuisine, the Politics of Substitutions, and the Taste of Diasporic Loneliness
Shuyin Yu
- Consuming the Past: Food Metaphors in the Intergenerational Food Memoir
Brita M. Thielen
Part II: Consumption and Community
- Repackaging Modernism: Genre, Aesthetics, and Community in The Alice B. Toklas Cook Book
Ben Lee Taylor
- Julia Child and the "Servantless American Cook"
Caroline B. Barta
- Consuming Poppy Cannon
Claire Stewart
- Dishwater Hands across the Pantry: Ideological Resistance in the I Hate to Cook Book
Katherine Kittredge
- The Labor of Love: Changes in Consumption Practices in Late Twentieth-Century Calcutta
Rituparna Das
Part III: Cultural Consumption
- Waitress: Creating and Consuming Inspiration
Allison Kellar
- Taste in Question: Recipes and Subjectivity in Martha Stewart Living, goop, and the Early Printed Cookbooks of Hannah Glasse and Ann Cook
Erin MacWilliam
- Nineteenth-Century Manuscript Cookbooks and Memoirs of Taste
Avery Blankenship
- "Roots and Seeds": Reclaiming Regional Identity through Food in Ronni Lundy's Victuals: An Appalachian Journey, with Recipes
Stacy Sivinski
- "A lifetime spent in the pursuit of good flavor": Edna Lewis's Cookbooks
Nicole Stamant
- "Looking for whatever bowl of soup ... might restore us": Consumption and Nostalgia in Treme: Stories and Recipes from the Heart of New Orleans
Roxanne Harde
Über den Autor / die Autorin
Roxanne Harde is Professor of English at the University of Alberta's Augustana Faculty, where she also serves as Associate Dean, Research. A Fulbright Scholar, Roxanne researches and teaches American literature and culture, focusing on children’s literature and popular culture. Her most recent book is The Embodied Child, co-edited with Lydia Kokkola (Routledge, 2017).
Janet Wesselius is Associate Professor of Philosophy at the Augustana Campus of the University of Alberta. In addition to her work in feminist epistemology, she has published on philosophy and children’s literature, American Pragmatism and Pollyanna, and Descartes and Anne of Green Gables.
Zusammenfassung
Combining cultural and literary studies approaches to literary cookbooks and the narratives surrounding them, this book offers intelligent and entertaining readings focused on rhetorical and gastronomical consumption.
