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Author: Joan Fitzpatrick
Publisher: Routledge
ISBN: 1317066545
Category : Literary Criticism
Languages : en
Pages : 202
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Book Description
Providing a unique perspective on a fascinating aspect of early modern culture, this volume focuses on the role of food and diet as represented in the works of a range of European authors, including Shakespeare, from the late medieval period to the mid seventeenth century. The volume is divided into several sections, the first of which is "Eating in Early Modern Europe"; contributors consider cultural formations and cultural contexts for early modern attitudes to food and diet, moving from the more general consideration of European and English manners to the particular consideration of historical attitudes toward specific foodstuffs. The second section is "Early Modern Cookbooks and Recipes," which takes readers into the kitchen and considers the development of the cultural artifact we now recognize as the cookbook, how early modern recipes might "work" today, and whether cookery books specifically aimed at women might have shaped domestic creativity. Part Three, "Food and Feeding in Early Modern Literature" offers analysis of the engagement with food and feeding in key literary European and English texts from the early sixteenth to the early seventeenth century: François Rabelais's Quart livre, Shakespeare's plays, and seventeenth-century dramatic prologues. The essays included in this collection are international and interdisciplinary in their approach; they incorporate the perspectives of historians, cultural commentators, and literary critics who are leaders in the field of food and diet in early modern culture.
Author: Joan Fitzpatrick
Publisher: Routledge
ISBN: 1317066545
Category : Literary Criticism
Languages : en
Pages : 202
Get Book Here
Book Description
Providing a unique perspective on a fascinating aspect of early modern culture, this volume focuses on the role of food and diet as represented in the works of a range of European authors, including Shakespeare, from the late medieval period to the mid seventeenth century. The volume is divided into several sections, the first of which is "Eating in Early Modern Europe"; contributors consider cultural formations and cultural contexts for early modern attitudes to food and diet, moving from the more general consideration of European and English manners to the particular consideration of historical attitudes toward specific foodstuffs. The second section is "Early Modern Cookbooks and Recipes," which takes readers into the kitchen and considers the development of the cultural artifact we now recognize as the cookbook, how early modern recipes might "work" today, and whether cookery books specifically aimed at women might have shaped domestic creativity. Part Three, "Food and Feeding in Early Modern Literature" offers analysis of the engagement with food and feeding in key literary European and English texts from the early sixteenth to the early seventeenth century: François Rabelais's Quart livre, Shakespeare's plays, and seventeenth-century dramatic prologues. The essays included in this collection are international and interdisciplinary in their approach; they incorporate the perspectives of historians, cultural commentators, and literary critics who are leaders in the field of food and diet in early modern culture.
Author: J. Michelle Coghlan
Publisher: Cambridge University Press
ISBN: 1108427367
Category : Cooking
Languages : en
Pages : 315
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Book Description
This Companion rethinks food in literature from Chaucer's Canterbury Tales to contemporary food blogs, and recovers cookbooks as literary texts.
Author: Jeffrey M. Pilcher
Publisher: Oxford University Press
ISBN: 019972993X
Category : Cooking
Languages : en
Pages : 537
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Book Description
The final chapter in this section explores the uses of food in the classroom.
Author: Ken Albala
Publisher: Routledge
ISBN: 1136741666
Category : Social Science
Languages : en
Pages : 425
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Book Description
Over the past decade there has been a remarkable flowering of interest in food and nutrition, both within the popular media and in academia. Scholars are increasingly using foodways, food systems and eating habits as a new unit of analysis within their own disciplines, and students are rushing into classes and formal degree programs focused on food. Introduced by the editor and including original articles by over thirty leading food scholars from around the world, the Routledge International Handbook of Food Studies offers students, scholars and all those interested in food-related research a one-stop, easy-to-use reference guide. Each article includes a brief history of food research within a discipline or on a particular topic, a discussion of research methodologies and ideological or theoretical positions, resources for research, including archives, grants and fellowship opportunities, as well as suggestions for further study. Each entry also explains the logistics of succeeding as a student and professional in food studies. This clear, direct Handbook will appeal to those hoping to start a career in academic food studies as well as those hoping to shift their research to a food-related project. Strongly interdisciplinary, this work will be of interest to students and scholars throughout the social sciences and humanities.
Author: Emilia Parpală
Publisher: Cambridge Scholars Publishing
ISBN: 152751563X
Category : Literary Criticism
Languages : en
Pages : 236
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Book Description
This volume conceives of identity constructs in a broader semiotic way, specifically within a communicational and comparative perspective. This implies a rethinking of “identity” in terms of the relationship between an individual’s “way of being” and performativity. The contributions here cover a variety of pre-texts, texts and contexts, periods and genres, from Medieval clothing to multicultural discourse, and from modern poetry to postcolonial narratives, among others. Integrating research from Germany, Greece, Iraq and Romania, this collection of fifteen chapters will be of interest to all those involved in the reevaluation of identity – a central term in the social and cultural space.
Author: Gitanjali G. Shahani
Publisher: Cambridge University Press
ISBN: 1108623441
Category : Literary Criticism
Languages : en
Pages : 776
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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: Charlotte Boyce
Publisher: Routledge
ISBN: 1135022062
Category : Literary Criticism
Languages : en
Pages : 331
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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: Katie Kadue
Publisher: University of Chicago Press
ISBN: 022679749X
Category : Literary Criticism
Languages : en
Pages : 234
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Book Description
Introduction : the private labors of public men -- Rabelais in a pickle : fixing flux in Le quart livre -- Spenser's secret recipes : life support in The faerie queene -- Correcting Montaigne : agitation and care in the Essais -- Marvell in the meantime : preserving patriarchy in Upon Appleton House -- Milton's storehouses : tempering futures in Areopagitica, Paradise lost, and Paradise regain'd -- Conclusion : a woman's work is never done.
Author: Mary Floyd-Wilson
Publisher: Cambridge University Press
ISBN: 1107036321
Category : Drama
Languages : en
Pages : 249
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Book Description
Belief in spirits, demons and the occult was commonplace in the early modern period, as was the view that these forces could be used to manipulate nature and produce new knowledge. In this groundbreaking study, Mary Floyd-Wilson explores these beliefs in relation to women and scientific knowledge, arguing that the early modern English understood their emotions and behavior to be influenced by hidden sympathies and antipathies in the natural world. Focusing on Twelfth Night, Arden of Faversham, A Warning for Fair Women, All's Well That Ends Well, The Changeling and The Duchess of Malfi, she demonstrates how these plays stage questions about whether women have privileged access to nature's secrets and whether their bodies possess hidden occult qualities. Discussing the relationship between scientific discourse and the occult, she goes on to argue that as experiential evidence gained scientific ground, women's presumed intimacy with nature's secrets was either diminished or demonized.
Author: Julie Rivkin
Publisher: John Wiley & Sons
ISBN: 1118718380
Category : Literary Criticism
Languages : en
Pages : 1652
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Book Description
The new edition of this bestselling literary theory anthology has been thoroughly updated to include influential texts from innovative new areas, including disability studies, eco-criticism, and ethics. Covers all the major schools and methods that make up the dynamic field of literary theory, from Formalism to Postcolonialism Expanded to include work from Stuart Hall, Sara Ahmed, and Lauren Berlant. Pedagogically enhanced with detailed editorial introductions and a comprehensive glossary of terms
