Gastro-modernism: Food, Literature, Culture

Buch | Softcover

288 Seiten

2022
Liverpool University Press (Verlag)
978-1-80207-865-7 (ISBN)

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Gastro-Modernism ultimately shows how global literary modernisms engage with the food culture to express anxieties about modernity as much as to celebrate the excesses modern lifestyles produce.

This volume of essays surveys gastronomy across global
literary modernisms. Modernists explore public and domestic spaces where
food and drink are prepared and served, as much as they create them in the
modernist imagination through narrative, language, verse,
and style. Modernism as a cultural and artistic movement also
highlights the historical politics of food and eating. As the chapters in Gastro-Modernism reveal,
critical trends in food studies alert us to many social concerns that emerge in
the modernist period because of expanding food literacy and culture.
The
result is that food production, consumption, and scarcity are abiding themes in
modernist literature and culture, reflecting tensions amidst colonial,
agricultural, and industrial settings. This timely volume ultimately shows how
global literary modernisms engage with food culture known as gastronomy to
express anxieties about modernity as much as to celebrate the excesses modern
lifestyles produce.

Derek Gladwin is Assistant Professor in Language and Literacy Education at University of British Columbia. His authored or co-edited books include Eco-Joyce (co-ed, 2014), Unfolding Irish Landscapes (co-ed, 2016), Contentious Terrains (2016), and Ecological Exile (2018). Please visit www.derekgladwin.com.

Introduction: Modernism and Gastronomy (Derek
Gladwin)

Part
1: Culture and Consumption

1. Sweet Bean Jam and Excrement: Food,
Humor, and Gender in Osaki Midori’s Writings (Tomoko Aoyama)

2. What
Is Eating For?: Food and Function in James Joyce’s Fiction (Gregory Castle)

3. A
Woolf at the Table: Virginia Woolf and the Domestic Dinner Party (Lauren Rich)

4. Consuming
the Modernist Cookbook: Food Literacy and Culture with Toklas, Dalí, and Marinetti
(Derek Gladwin)

Part
2: Taste and Disgust

5. Objects of Disgust: A Moveable Feast and
the Modernist Anti-Vomitive (Michel Delville and Andrew Norris)

6. “We were very lonely without those
berries”: Gastronomic Colonialism in Canada’s Indian Residential Schools (Clint
Burnham)

7. From “Squalid Food” to “Proper
Cuisine”: Food and Fare in Eliot’s Work (Jeremy Diaper)

Part
3: Decadence and Absence

8. The
Social and Cultural Uses of Food Separation (Peter Childs)

9. Against
Culinary Art: Mina Loy and the Modernist Starving Artist (Alys Moody)

10. Cocktails
with Noël Coward (Gregory Mackie)

11. Late
Modernist Rationing: War, Power, Class (Kelly Sullivan)

Part
4: Appetites and Diets

12. “The Raw and the Cooked”: Food and
Modernist Poetry (Lee Jenkins)

13. Weight-Loss
Regimes as Improvisation in Louis Armstrong’s and Duke Ellington’s Life Writing
(Halloran)

14. Kitchen Talk: Marguerite Duras’
Experiments with Culinary Matter (Edwige Crucifix)

Erscheinungsdatum	15.02.2023
Reihe/Serie	Clemson University Press w/ LUP
Zusatzinfo	1 Illustrations
Verlagsort	Liverpool
Sprache	englisch
Maße	156 x 234 mm
Themenwelt	Literatur ► Essays / Feuilleton
	Geisteswissenschaften ► Sprach- / Literaturwissenschaft ► Anglistik / Amerikanistik
	Geisteswissenschaften ► Sprach- / Literaturwissenschaft ► Literaturwissenschaft
	Sozialwissenschaften
ISBN-10	1-80207-865-7 / 1802078657
ISBN-13	978-1-80207-865-7 / 9781802078657
Zustand	Neuware