1st Edition

Consumption and the Literary Cookbook




ISBN 9780367635305
Published November 19, 2020 by Routledge
254 Pages 2 B/W Illustrations

USD $160.00

Prices & shipping based on shipping country


Preview

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.

Table of Contents

Introduction

Roxanne Harde and Janet Wesselius

 

Part I: Textual Consumption

  1. Curiosity and Consumption in Alice Eats: A Wonderland Cookbook and The Anne of Green Gables Cookbook
  2. Janet Wesselius

  3. Nadiya Hussain’s Bake Me a Story, Children’s Cookbooks, and British Islam
  4. Antje Rauwerda

  5. "Recipes for living": Meals, Memories, and Stories in Pat Mora’s House of Houses
  6. Méliné Kasparian

  7. "Sometimes it is better to crave": Asian American Fusion Cuisine, the Politics of Substitutions, and the Taste of Diasporic Loneliness
  8. Shuyin Yu

  9. Consuming the Past: Food Metaphors in the Intergenerational Food Memoir
  10. Brita M. Thielen

     

    Part II: Consumption and Community

  11. Repackaging Modernism: Genre, Aesthetics, and Community in The Alice B. Toklas Cook Book
  12. Ben Lee Taylor

  13. Julia Child and the "Servantless American Cook"
  14. Caroline B. Barta

  15. Consuming Poppy Cannon
  16. Claire Stewart

  17. Dishwater Hands across the Pantry: Ideological Resistance in the I Hate to Cook Book
  18. Katherine Kittredge

  19. The Labor of Love: Changes in Consumption Practices in Late Twentieth-Century Calcutta
  20. Rituparna Das

     

    Part III: Cultural Consumption

  21. Waitress: Creating and Consuming Inspiration
  22. Allison Kellar

  23. Taste in Question: Recipes and Subjectivity in Martha Stewart Living, goop, and the Early Printed Cookbooks of Hannah Glasse and Ann Cook
  24. Erin MacWilliam

  25. Nineteenth-Century Manuscript Cookbooks and Memoirs of Taste
  26. Avery Blankenship

  27. "Roots and Seeds": Reclaiming Regional Identity through Food in Ronni Lundy’s Victuals: An Appalachian Journey, with Recipes
  28. Stacy Sivinski

  29. "A lifetime spent in the pursuit of good flavor": Edna Lewis’s Cookbooks
  30. Nicole Stamant

  31. "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

...
View More

Editor(s)

Biography

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.