1st Edition

Consumption and the Literary Cookbook

Edited By Roxanne Harde, Janet Wesselius Copyright 2021
    254 Pages 2 B/W Illustrations
    by Routledge

    254 Pages 2 B/W Illustrations
    by Routledge

    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.

    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

    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.