Alif: Journal of Comparative Poetics, No. 44

Food as Culture: Literary and Artistic Approaches
Herausgeber: Hamamsy, Walid El

• Broschiertes Buch

Produktbeschreibung

Food as culture in literature and the arts This issue of Alif seeks to contribute to current scholarship on food and foodways. Food, here, emerges as a way to construct identities-both individual and national-and as a means of addressing familial, social, and religious issues, thereby providing a valuable critical approach, not just to literature and the arts, but to the humanities and social sciences as well. CONTRIBUTORS: Emad Abdul-latif, Qatar University, Doha, Qatar. Randa Aboubakr, Cairo University, Egypt Shereen Abouelnaga, Cairo University, Egypt Asaad Alsaleh, Indiana University, Bloomington, Indiana, USA Isabella Altoé, Queen's University, Ontario, Canada Yasmin Amin, Orient-Institute Beirut, Beirut, Lebanon Nada Ayad, The Cooper Union, New York City, New York, USA David Bell, Ohio University, Athens, Ohio, USA Sayyed Daifallah, The Academy of Arts, Cairo, Egypt Anusha D'souza, University of Mumbai, India Anny Gaul, University of Maryland, College Park, Maryland, USA Walid Ghabbour, Port Said University, Port Said, Egypt Magda Hasabelnaby, Ain Shams University, Cairo, Egypt Mohja Kahf, University of Arkansas, Fayetteville, Arkansas, USA Adham Masaoud Al Kak, Levant Center for Cultural Studies, Cairo, Egypt Ezzat El Kamhawi, Egyptian author, Cairo, Egypt Mousa M. Khoury, Birzeit University, Ramallah, Palestine Theresa Moran, Ohio University, Athens, Ohio, USA Salma Serry, University of Toronto, Ontario, Canada Omer Taher, Egyptian Author, Cairo, Egypt

Produktdetails

• Verlag: American University in Cairo Press
• Seitenzahl: 400
• Erscheinungstermin: 1. September 2024
• Englisch
• ISBN-13: 9781649034021
• ISBN-10: 1649034024
• Artikelnr.: 70025431

Autorenporträt

Walid El Hamamsy is assistant professor of cultural studies at Cairo University. His academic interests focus on popular culture, comparative literature, translation, and gender. He is co-translator into Arabic of Thomas Jefferson's Revolutionary Democracy (2011) and co-editor of Popular Culture in the Middle East and North Africa: A Postcolonial Outlook (2013). He lives in Cairo.

Inhaltsangabe

English and French Section Editorial Yasmin Amin: Belly-Laugh Abbasid Style: What Food Is to the Body, Laughter Is to the Soul Nada Ayad: Tasting Revolutions: Food, Gender, and Class in Egyptian Women's Narratives Anusha D'Souza: Nourriture, identité et enjeux de pouvoir dans le roman Boadour de Firmin Lacpatia Isabella Altoé: Art You Can Taste: Cooking and Eating in a Gallery David Bell and Theresa Moran: Conflict and Resolution at the Table: The Role of Food in the TV Series Succession Omer Taher: Extract from the Novel Kohl and Cardamom (Translated by Randa Aboubakr) Anny Gaul: Food Studies in the Arab World: An Interview English Abstracts of Articles English Notes on Contributors Arabic Section Editorial Asaad Alsaleh: The Hungry Poet of "L
miyyat al-'Arab" and the Quest for New Values Walid Ghabbour: The Anthropology of Food and Sex in Pre-Modern Arabic Literature Salma Serry: Al-
abkh al-manzil
(1914): The Beginnings of Domestic and Cookery Education in Egypt Emad Abdul-latif: Popular Culture and Identity Formation: Critical Discourse Analysis of F
l songs in Egypt Mousa M. Khoury: The Representation of Foodways in Palestinian Literature: Writing Under a Colonial Condition Adham Masaoud Al Kak: A Semiotic Reading of Food in Some Modern Arabic Novels Sayyed Daifallah: Food and Narrative Identity in Days of the Rising Sun by Miral al-Tahawy Shereen Abouelnaga: From the Author's Kitchen (An Interview with Ezzat El Kamhawi) Mohja Kahf: Selected Poems from My Lover Feeds Me Grapefruit (Translated by Magda Hasabelnaby) Arabic Abstracts of Articles Arabic Notes on Contributors