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Combining cultural and literary studies approaches to literary cookbooks and the narratives surrounding them, this book offers intelligent and entertaining readings focused on rhetorical and gastronomical consumption.
Combining cultural and literary studies approaches to literary cookbooks and the narratives surrounding them, this book offers intelligent and entertaining readings focused on rhetorical and gastronomical consumption.
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Autorenporträt
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.
Inhaltsangabe
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 Janet Wesselius 2. Nadiya Hussain's Bake Me a Story, Children's Cookbooks, and British Islam Antje Rauwerda 3. "Recipes for living": Meals, Memories, and Stories in Pat Mora's House of Houses Méliné Kasparian 4. "Sometimes it is better to crave": Asian American Fusion Cuisine, the Politics of Substitutions, and the Taste of Diasporic Loneliness Shuyin Yu 5. Consuming the Past: Food Metaphors in the Intergenerational Food Memoir Brita M. Thielen Part II: Consumption and Community 6. Repackaging Modernism: Genre, Aesthetics, and Community in The Alice B. Toklas Cook Book Ben Lee Taylor 7. Julia Child and the "Servantless American Cook" Caroline B. Barta 8. Consuming Poppy Cannon Claire Stewart 9. Dishwater Hands across the Pantry: Ideological Resistance in the I Hate to Cook Book Katherine Kittredge 10. The Labor of Love: Changes in Consumption Practices in Late Twentieth-Century Calcutta Rituparna Das Part III: Cultural Consumption 11. Waitress: Creating and Consuming Inspiration Allison Kellar 12. Taste in Question: Recipes and Subjectivity in Martha Stewart Living , goop, and the Early Printed Cookbooks of Hannah Glasse and Ann Cook Erin MacWilliam 13. Nineteenth-Century Manuscript Cookbooks and Memoirs of Taste Avery Blankenship 14. "Roots and Seeds": Reclaiming Regional Identity through Food in Ronni Lundy's Victuals: An Appalachian Journey, with Recipes Stacy Sivinski 15. "A lifetime spent in the pursuit of good flavor": Edna Lewis's Cookbooks Nicole Stamant 16. "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
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 Janet Wesselius 2. Nadiya Hussain's Bake Me a Story, Children's Cookbooks, and British Islam Antje Rauwerda 3. "Recipes for living": Meals, Memories, and Stories in Pat Mora's House of Houses Méliné Kasparian 4. "Sometimes it is better to crave": Asian American Fusion Cuisine, the Politics of Substitutions, and the Taste of Diasporic Loneliness Shuyin Yu 5. Consuming the Past: Food Metaphors in the Intergenerational Food Memoir Brita M. Thielen Part II: Consumption and Community 6. Repackaging Modernism: Genre, Aesthetics, and Community in The Alice B. Toklas Cook Book Ben Lee Taylor 7. Julia Child and the "Servantless American Cook" Caroline B. Barta 8. Consuming Poppy Cannon Claire Stewart 9. Dishwater Hands across the Pantry: Ideological Resistance in the I Hate to Cook Book Katherine Kittredge 10. The Labor of Love: Changes in Consumption Practices in Late Twentieth-Century Calcutta Rituparna Das Part III: Cultural Consumption 11. Waitress: Creating and Consuming Inspiration Allison Kellar 12. Taste in Question: Recipes and Subjectivity in Martha Stewart Living , goop, and the Early Printed Cookbooks of Hannah Glasse and Ann Cook Erin MacWilliam 13. Nineteenth-Century Manuscript Cookbooks and Memoirs of Taste Avery Blankenship 14. "Roots and Seeds": Reclaiming Regional Identity through Food in Ronni Lundy's Victuals: An Appalachian Journey, with Recipes Stacy Sivinski 15. "A lifetime spent in the pursuit of good flavor": Edna Lewis's Cookbooks Nicole Stamant 16. "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
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