Food and Femininity in Twentieth-Century British Women's Fiction PDF Download
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Author: Andrea Adolph
Publisher: Routledge
ISBN: 1317134591
Category : Literary Criticism
Languages : en
Pages : 192
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Book Description
In her feminist intervention into the ways in which British women novelists explore and challenge the limitations of the mind-body binary historically linked to constructions of femininity, Andrea Adolph examines female characters in novels by Barbara Pym, Angela Carter, Helen Dunmore, Helen Fielding, and Rachel Cusk. Adolph focuses on how women's relationships to food (cooking, eating, serving) are used to locate women's embodiment within the everyday and also reveal the writers' commitment to portraying a unified female subject. For example, using food and food consumption as a lens highlights how women writers have used food as a trope that illustrates the interconnectedness of sex and gender with issues of sexuality, social class, and subjectivity-all aspects that fall along a continuum of experience in which the intellect and the physical body are mutually complicit. Historically grounded in representations of women in periodicals, housekeeping and cooking manuals, and health and beauty books, Adolph's theoretically informed study complicates our understanding of how women's social and cultural roles are intricately connected to issues of food and food consumption.
Author: Andrea Adolph
Publisher: Routledge
ISBN: 1317134591
Category : Literary Criticism
Languages : en
Pages : 192
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Book Description
In her feminist intervention into the ways in which British women novelists explore and challenge the limitations of the mind-body binary historically linked to constructions of femininity, Andrea Adolph examines female characters in novels by Barbara Pym, Angela Carter, Helen Dunmore, Helen Fielding, and Rachel Cusk. Adolph focuses on how women's relationships to food (cooking, eating, serving) are used to locate women's embodiment within the everyday and also reveal the writers' commitment to portraying a unified female subject. For example, using food and food consumption as a lens highlights how women writers have used food as a trope that illustrates the interconnectedness of sex and gender with issues of sexuality, social class, and subjectivity-all aspects that fall along a continuum of experience in which the intellect and the physical body are mutually complicit. Historically grounded in representations of women in periodicals, housekeeping and cooking manuals, and health and beauty books, Adolph's theoretically informed study complicates our understanding of how women's social and cultural roles are intricately connected to issues of food and food consumption.
Author: Andrea Adolph
Publisher:
ISBN: 9781315582580
Category : English fiction
Languages : en
Pages : 183
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Book Description
Author: J. Michelle Coghlan
Publisher: Cambridge University Press
ISBN: 1108561195
Category : Literary Criticism
Languages : en
Pages : 315
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Book Description
This Companion provides an engaging and expansive overview of gustation, gastronomy, agriculture and alimentary activism in literature from the medieval period to the present day, as well as an illuminating introduction to cookbooks as literature. Bringing together sixteen original essays by leading scholars, the collection rethinks literary food from a variety of critical angles, including gender and sexuality, critical race studies, postcolonial studies, eco-criticism and children's literature. Topics covered include mealtime decorum in Chaucer, Milton's culinary metaphors, early American taste, Romantic gastronomy, Victorian eating, African-American women's culinary writing, modernist food experiments, Julia Child and cold war cooking, industrialized food in children's literature, agricultural horror and farmworker activism, queer cookbooks, hunger as protest and postcolonial legacy, and 'dude food' in contemporary food blogs. Featuring a chronology of key publication and historical dates and a comprehensive bibliography of further reading, this Companion is an indispensible guide to an exciting field for students and instructors.
Author: Jeff Birkenstein
Publisher: University of Georgia Press
ISBN: 0820374148
Category : Cooking
Languages : en
Pages : 311
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Book Description
Significant Food is a collaborative work of textual analysis and criticism that chews on the role and prominence of food in American literature. The volume offers close readings of many well-known, and some less well-known, examples of American writing, as studied through the food culture sensibilities of a well-stocked cupboard of contributors who offer their analyses for public consumption. Editors Jeff Birkenstein and Robert C. Hauhart find that literary criticism has focused on the role food plays in literary production to a greater extent than recognized at first glance and that its role has become increasingly common only in the last two decades. Still, while there is critical commentary regarding authors’ use of food across the expanse of American literature, there has been a lack of a unifying critical theory to guide these analyses. Birkenstein and Hauhart offer the theory of “significant food”—a method that asks literary critics to evaluate and assess the extent, nature, and role that food plays in literary production. When food and “food moments” are used intensively and “significantly” within the drama, memoir, poem, novel, short story, or other writing, then one can say that it has achieved a status that makes it indispensable to the work at hand.
Author: Nieves Pascual Soler
Publisher: Springer
ISBN: 3319709232
Category : Literary Criticism
Languages : en
Pages : 132
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Book Description
This book is concerned with food autobiographies written by men from the 1980s to the present. It concentrates on how food has transformed autobiographical narratives and how these define the ways men eat and cook nowadays. After presenting a historical overview of the place of food within men ́s autobiography, this volume analyzes the reasons for our present interest in food and the proliferation of life narratives focused on cooking. Then it centers around the identities that male chefs are taking on in the writing of their lives and the generic models they use: the heroic, the criminal and the hunting autobiographical scripts. This study gives evidence that autobiographies are crucial in the redefinition of the new masculinities emerging in the kitchen. It will appeal to readers interested in Food Studies, Autobiographical Studies, Men's Studies and American Literature and Culture.
Author: Charlotte Boyce
Publisher: Taylor & Francis
ISBN: 1135022070
Category : Literary Criticism
Languages : en
Pages : 322
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Book Description
When novels, plays and poems refer to food, they are often doing much more than we might think. Recent critical thinking suggests that depictions of food in literary works can help to explain the complex relationship between the body, subjectivity and social structures. A History of Food in Literature provides a clear and comprehensive overview of significant episodes of food and its consumption in major canonical literary works from the medieval period to the twenty-first century. This volume contextualises these works with reference to pertinent historical and cultural materials such as cookery books, diaries and guides to good health, in order to engage with the critical debate on food and literature and how ideas of food have developed over the centuries. Organised chronologically and examining certain key writers from every period, including Chaucer, Shakespeare, Austen and Dickens, this book's enlightening critical analysis makes it relevant for anyone interested in the study of food and literature.
Author: Dr Yun-Hua Hsiao
Publisher: Chartridge Books Oxford
ISBN: 190928792X
Category : Literary Criticism
Languages : en
Pages : 97
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Book Description
'British Chinese Writings: Subjectivity, Identity and Hybridity' is a study of British Chinese literature. As Dr Hsiao points out, investigation of British Chinese writings is a little studied area; however, since the political, social and historical factors affecting this group of literature are unique, British Chinese publications deserve close examination. The author Dr Yun-Hua Hsiao is an assistant professor at the Graduate Institute of Children's English and Department of English, National Changhua University of Education, Taiwan. Readership The primary market of this book aims at the British Chinese, British people, the diasporic Chinese and readers concerned about the issue of race and culture. This research will also satisfy the curiosity of the general public about the British Chinese world. Contents Acknowledgements Introduction Matrilineage and the garden in Liu Hong's The Magpie Bridge Power and Women in Timothy Mo's Sour Sweet Food and Identity in Helen Tse's Sweet Mandarin Conclusion Bibliography
Author: Maria Christou
Publisher: Cambridge University Press
ISBN: 1108267920
Category : Literary Criticism
Languages : en
Pages : 217
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Book Description
This book explores the philosophical implications of the popular adage that 'you are what you eat' through twentieth-century literature. It investigates the connections between the alimentary and the ontological: between what or how one eats and what one is. Maria Christou's focus is on two influential modernist figures, Georges Bataille and Samuel Beckett; and two influential postmodernist figures, Paul Auster and Margaret Atwood. She aims to theorize the relationship between modernism and postmodernism from a specifically alimentary perspective. By examining the work of these major twentieth-century authors, this book focuses on strange or unusual acts of eating - 'eating' otherwise - as a means to ways of 'being' otherwise. What can eating tell us about being, about who we are and about our being in the world? This powerful, innovative study takes literary food studies in a new direction.
Author: Silvia Baucekova
Publisher: Cambridge Scholars Publishing
ISBN: 1443881244
Category : Fiction
Languages : en
Pages : 235
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Book Description
In the structuralist understanding as proposed by John G. Cawelti, a classical detective novel is defined as a formula which contains prescribed elements and develops in a predefined, ritualistic manner. When described in this way, the crime fiction formula very closely resembles a recipe: when one cooks, they also add prescribed ingredients in a predefined way in order to produce the final dish. This surprising parallel serves as the starting point for this book’s analysis of classical detective novels by Agatha Christie. Here, a structuralist approach to Golden Age crime fiction is complemented by methodology developed in the field of food studies in order to demonstrate the twofold role that food plays in Christie’s novels: namely, its function as an element of the formula – a literary device – but also as a cultural sign. Christie employed food on various different levels of her stories in order to portray characters, construct plots, and depict settings. What is more, incorporating domesticity and food in her novels helped her fundamentally alter the rigid conventions of the crime fiction genre as it developed in the nineteenth century, and enabled her to successfully introduce the character of the female detective and to feminise the detective novel as such.
Author: Jean Anderson
Publisher: McFarland
ISBN: 1476671753
Category : Literary Criticism
Languages : en
Pages : 192
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Book Description
Written from a multicultural and interdisciplinary perspective, this collection of new essays explores the semiotics of food in the 20th- and 21st-century crime fiction of authors such as Anthony Bourdain, Arthur Upfield, Sara Paretsky, Andrea Camilleri, Fred Vargas, Ruth Rendell, Stieg Larsson, Leonardo Padura, Georges Simenon, Paco Ignacio Taibo II, and Donna Leon. The collection covers a range of issues, such as the provision of intra-, peri- or paratextual recipes, the aesthetics and ethics of food, eating rituals as indications of cultural belonging, and regional, national and supranational identities. It also tackles eating disorders and other seemingly abnormal habits as signs of "Otherness." Also mentioned are the television productions of the Inspector Montalbano series (1999-ongoing), the Danish-Swedish Bron/Broen (2011, The Bridge), and its remakes The Tunnel (2013, France/UK) and The Bridge (2013, USA).
