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Author: Mark McWilliams
Publisher: Rowman Altamira
ISBN: 075912096X
Category : Cooking
Languages : en
Pages : 221
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Book Description
Food and the Novel in Nineteenth-Century America revolves around the 1840 presidential election when, according to campaign slogans, candidates were what they ate. Skillfully deploying the rhetoric of republican simplicity—the belief that plain dress, food, and manners were signs of virtue in the young republic—William Henry Harrison defeated Martin Van Buren by aligning the incumbent with the European luxuries of pâté de foie gras and soupe à la reine while maintaining that he survived on “raw beef without salt.” The effectiveness of such claims reflected not only the continuing appeal of the frontier and the relatively primitive nature of American cooking, but also a rhetorical struggle to define how eating habits and culinary practices fit into ideas of the American character. From this crucial mid-century debate, the book’s argument reaches back to examine the formation of the myth of republican simplicity in revolutionary America and forward to the popularization of cosmopolitan sophistication during the Gilded Age. Drawing heavily on cookbooks, domestic manuals, travel writing, and the popular press, this historical framework structures a discussion of ways novelists use food to locate characters within their fictional worlds, evoking or contesting deeply held social beliefs about gender, class, and race. In addition to mid-century novelists like Hawthorne, Melville, Stowe, and Warner, the book examines popular and canonical novels by writers as diverse as Lydia Maria Child, James Fenimore Cooper, Susanna Rowson, Catharine Sedgwick, Mark Twain, Edith Wharton, and Harriet Wilson. Some of these authors also wrote domestic manuals and cookbooks. In addition, McWilliams draws on a wide range of such work by William Alcott, Catharine Beecher, Eliza Leslie, Fannie Merrit Farmer, Maria Parloa, and others.
Author: Mark McWilliams
Publisher: Rowman Altamira
ISBN: 075912096X
Category : Cooking
Languages : en
Pages : 221
Get Book Here
Book Description
Food and the Novel in Nineteenth-Century America revolves around the 1840 presidential election when, according to campaign slogans, candidates were what they ate. Skillfully deploying the rhetoric of republican simplicity—the belief that plain dress, food, and manners were signs of virtue in the young republic—William Henry Harrison defeated Martin Van Buren by aligning the incumbent with the European luxuries of pâté de foie gras and soupe à la reine while maintaining that he survived on “raw beef without salt.” The effectiveness of such claims reflected not only the continuing appeal of the frontier and the relatively primitive nature of American cooking, but also a rhetorical struggle to define how eating habits and culinary practices fit into ideas of the American character. From this crucial mid-century debate, the book’s argument reaches back to examine the formation of the myth of republican simplicity in revolutionary America and forward to the popularization of cosmopolitan sophistication during the Gilded Age. Drawing heavily on cookbooks, domestic manuals, travel writing, and the popular press, this historical framework structures a discussion of ways novelists use food to locate characters within their fictional worlds, evoking or contesting deeply held social beliefs about gender, class, and race. In addition to mid-century novelists like Hawthorne, Melville, Stowe, and Warner, the book examines popular and canonical novels by writers as diverse as Lydia Maria Child, James Fenimore Cooper, Susanna Rowson, Catharine Sedgwick, Mark Twain, Edith Wharton, and Harriet Wilson. Some of these authors also wrote domestic manuals and cookbooks. In addition, McWilliams draws on a wide range of such work by William Alcott, Catharine Beecher, Eliza Leslie, Fannie Merrit Farmer, Maria Parloa, and others.
Author: Mark McWilliams
Publisher: Rowman Altamira
ISBN: 0759120943
Category : Cooking
Languages : en
Pages : 221
Get Book Here
Book Description
Food and the Novel in Nineteenth-Century America revolves around the 1840 presidential election when, according to campaign slogans, candidates were what they ate. Skillfully deploying the rhetoric of republican simplicity—the belief that plain dress, food, and manners were signs of virtue in the young republic—William Henry Harrison defeated Martin Van Buren by aligning the incumbent with the European luxuries of pâté de foie gras and soupe à la reine while maintaining that he survived on “raw beef without salt.” The effectiveness of such claims reflected not only the continuing appeal of the frontier and the relatively primitive nature of American cooking, but also a rhetorical struggle to define how eating habits and culinary practices fit into ideas of the American character. From this crucial mid-century debate, the book’s argument reaches back to examine the formation of the myth of republican simplicity in revolutionary America and forward to the popularization of cosmopolitan sophistication during the Gilded Age. Drawing heavily on cookbooks, domestic manuals, travel writing, and the popular press, this historical framework structures a discussion of ways novelists use food to locate characters within their fictional worlds, evoking or contesting deeply held social beliefs about gender, class, and race. In addition to mid-century novelists like Hawthorne, Melville, Stowe, and Warner, the book examines popular and canonical novels by writers as diverse as Lydia Maria Child, James Fenimore Cooper, Susanna Rowson, Catharine Sedgwick, Mark Twain, Edith Wharton, and Harriet Wilson. Some of these authors also wrote domestic manuals and cookbooks. In addition, McWilliams draws on a wide range of such work by William Alcott, Catharine Beecher, Eliza Leslie, Fannie Merrit Farmer, Maria Parloa, and others.
Author: Kyla Wazana Tompkins
Publisher: NYU Press
ISBN: 0814770053
Category : History
Languages : en
Pages : 324
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Book Description
Winner of the 2013 Lora Romero First Book Publication Prize presented by the American Studies Association Winner of the 2013 Association for the Study of Food and Society Book Award Part of the American Literatures Initiative Series The act of eating is both erotic and violent, as one wholly consumes the object being eaten. At the same time, eating performs a kind of vulnerability to the world, revealing a fundamental interdependence between the eater and that which exists outside her body. Racial Indigestion explores the links between food, visual and literary culture in the nineteenth-century United States to reveal how eating produces political subjects by justifying the social discourses that create bodily meaning. Combing through a visually stunning and rare archive of children’s literature, architectural history, domestic manuals, dietetic tracts, novels and advertising, Racial Indigestion tells the story of the consolidation of nationalist mythologies of whiteness via the erotic politics of consumption. Less a history of commodities than a history of eating itself, the book seeks to understand how eating became a political act, linked to appetite, vice, virtue, race and class inequality and, finally, the queer pleasures and pitfalls of a burgeoning commodity culture. In so doing, Racial Indigestion sheds light on contemporary “foodie” culture’s vexed relationship to nativism, nationalism and race privilege. For more, visit the author's tumblr page: http://racialindigestion.tumblr.com
Author: Susan Schulten
Publisher: University of Chicago Press
ISBN: 0226740706
Category : Technology & Engineering
Languages : en
Pages : 260
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Book Description
“A compelling read” that reveals how maps became informational tools charting everything from epidemics to slavery (Journal of American History). In the nineteenth century, Americans began to use maps in radically new ways. For the first time, medical men mapped diseases to understand and prevent epidemics, natural scientists mapped climate and rainfall to uncover weather patterns, educators mapped the past to foster national loyalty among students, and Northerners mapped slavery to assess the power of the South. After the Civil War, federal agencies embraced statistical and thematic mapping in order to profile the ethnic, racial, economic, moral, and physical attributes of a reunified nation. By the end of the century, Congress had authorized a national archive of maps, an explicit recognition that old maps were not relics to be discarded but unique records of the nation’s past. All of these experiments involved the realization that maps were not just illustrations of data, but visual tools that were uniquely equipped to convey complex ideas and information. In Mapping the Nation, Susan Schulten charts how maps of epidemic disease, slavery, census statistics, the environment, and the past demonstrated the analytical potential of cartography, and in the process transformed the very meaning of a map. Today, statistical and thematic maps are so ubiquitous that we take for granted that data will be arranged cartographically. Whether for urban planning, public health, marketing, or political strategy, maps have become everyday tools of social organization, governance, and economics. The world we inhabit—saturated with maps and graphic information—grew out of this sea change in spatial thought and representation in the nineteenth century, when Americans learned to see themselves and their nation in new dimensions.
Author: Walter Licht
Publisher:
ISBN:
Category : Business & Economics
Languages : en
Pages : 248
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Book Description
"A deft and elegantly written survey of the evolution of the nation's economy through the nineteenth century." -- Michael A. Bernstein, University of California, San Diego
Author: Richard Stott
Publisher: JHU Press
ISBN: 080189137X
Category : History
Languages : en
Pages : 385
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Book Description
"Stott finds that male behavior could be strikingly similar in diverse locales, from taverns and boardinghouses to college campuses and sporting events. He explores the permissive attitudes that thrived in such male domains as the streets of New York City, California during the gold rush, and the Pennsylvania oil fields, arguing that such places had an important influence on American society and culture. Stott recounts how the cattle and mining towns of the American West emerged as centers of resistance to Victorian propriety. It was here that unrestrained male behavior lasted the longest, before being replaced with a new convention that equated manliness with sobriety and self-control.".
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: Megan J. Elias
Publisher: University of Pennsylvania Press
ISBN: 0812249178
Category : Cooking
Languages : en
Pages : 304
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Book Description
In Food on the Page, the first comprehensive history of American cookbooks, Megan J. Elias chronicles cookbook publishing from the early 1800s to the present day. Examining a wealth of fascinating archival material, Elias explores the role words play in the creation of taste on both a personal and a national level.
Author: Benjamin R. Cohen
Publisher: University of Chicago Press
ISBN: 022666709X
Category : Business & Economics
Languages : en
Pages : 332
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Book Description
Benjamin R. Cohen uses the pure food crusades at the turn of the twentieth century to provide a captivating window onto the origins of manufactured foods in the United States. In the latter nineteenth century, extraordinary changes in food and agriculture gave rise to new tensions in the ways people understood, obtained, trusted, and ate their food. This was the Era of Adulteration, and its concerns have carried forward to today: How could you tell the food you bought was the food you thought you bought? Could something manufactured still be pure? Is it okay to manipulate nature far enough to produce new foods but not so far that you question its safety and health? How do you know where the line is? And who decides? In Pure Adulteration, Benjamin R. Cohen uses the pure food crusades to provide a captivating window onto the origins of manufactured foods and the perceived problems they wrought. Cohen follows farmers, manufacturers, grocers, hucksters, housewives, politicians, and scientific analysts as they struggled to demarcate and patrol the ever-contingent, always contested border between purity and adulteration, and as, at the end of the nineteenth century, the very notion of a pure food changed. In the end, there is (and was) no natural, prehuman distinction between pure and adulterated to uncover and enforce; we have to decide. Today’s world is different from that of our nineteenth-century forebears in many ways, but the challenge of policing the difference between acceptable and unacceptable practices remains central to daily decisions about the foods we eat, how we produce them, and what choices we make when buying them.
Author: Roxanne Harde
Publisher: Routledge
ISBN: 1000245837
Category : Literary Criticism
Languages : en
Pages : 255
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Book Description
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.
