The Canlit Foodbook
Author : Margaret Atwood
Publisher :
Page : 228 pages
File Size : 37,3 MB
Release : 1987
Category : Cooking
ISBN :
Literary Gastronomy
Author : Bevan
Publisher : BRILL
Page : 119 pages
File Size : 39,96 MB
Release : 2023-11-27
Category : Literary Criticism
ISBN : 9004656359
Book Description
The Oxford Companion to American Food and Drink
Author : Andrew F. Smith
Publisher : Oxford University Press
Page : 720 pages
File Size : 36,51 MB
Release : 2007-05
Category : Cooking
ISBN : 0195307968
Book Description
Offering a panoramic view of the history and culture of food and drink in America with fascinating entries on everything from the smell of asparagus to the history of White Castle, and the origin of Bloody Marys to jambalaya, the Oxford Companion to American Food and Drink provides a concise, authoritative, and exuberant look at this modern American obsession. Ideal for the food scholar and food enthusiast alike, it is equally appetizing for anyone fascinated by Americana, capturing our culture and history through what we love most--food!Building on the highly praised and deliciously browseable two-volume compendium the Oxford Encyclopedia of Food and Drink in America, this new work serves up everything you could ever want to know about American consumables and their impact on popular culture and the culinary world. Within its pages for example, we learn that Lifesavers candy owes its success to the canny marketing idea of placing the original flavor, mint, next to cash registers at bars. Patrons who bought them to mask the smell of alcohol on their breath before heading home soon found they were just as tasty sober and the company began producing other flavors.Edited by Andrew Smith, a writer and lecturer on culinary history, the Companion serves up more than just trivia however, including hundreds of entries on fast food, celebrity chefs, fish, sandwiches, regional and ethnic cuisine, food science, and historical food traditions. It also dispels a few commonly held myths. Veganism, isn't simply the practice of a few "hippies," but is in fact wide-spread among elite athletic circles. Many of the top competitors in the Ironman and Ultramarathon events go even further, avoiding all animal products by following a strictly vegan diet. Anyone hungering to know what our nation has been cooking and eating for the last three centuries should own the Oxford Companion to American Food and Drink. DT Nearly 1,000 articles on American food and drink, from the curious to the commonplace DT Beautifully illustrated with hundreds of historical photographs and color images DT Includes informative lists of food websites, museums, organizations, and festivals
What's to Eat?
Author : Nathalie Cooke
Publisher : McGill-Queen's Press - MQUP
Page : 320 pages
File Size : 10,22 MB
Release : 2009-09-01
Category : Cooking
ISBN : 0773577173
Book Description
How we as Canadians procure, produce, cook, consume, and think about food creates our cuisine, and our nation of immigrant traditions has produced a distinctive and evolving repertoire that is neither hodgepodge nor smorgasbord. Contributors, who come from the diverse worlds of universities, museums, the media, and gastronomy, look at Canada's distinctive foodways from the shared perspective of the current moment. Individual chapters explore food items and choices, from those made by Canada's First Nations and early settlers to those made today. Other contributions describe the ways in which foods enjoyed by early Canadians have found their way back onto Canadian tables in the twentieth and twenty-first centuries. Authors emphasize the expressive potential of food practices and food texts; cookbooks are more than books to be read and used in the kitchen, they are also documents that convey valuable social and historical information.
Canadian Culinary Imaginations
Author : Shelley Boyd
Publisher : McGill-Queen's Press - MQUP
Page : 456 pages
File Size : 20,38 MB
Release : 2022-03-30
Category : Cooking
ISBN : 022801378X
Book Description
In the twenty-first century, food is media – it is not just on plates, but in literature and on screens, displayed in galleries, studios, and public places. Canadian Culinary Imaginations provokes new conversations about the food-related concepts, memories, emotions, cultures, practices, and tastes that make Canada unique. This collection brings together academics, writers, artists, journalists, and curators to discuss how food mediates our experiences of the nation and the world. Together, the contributors reveal that culinary imaginations reflect and produce the diverse bodies, contexts, places, communities, traditions, and environments that Canadians inhabit, as well as their personal and artistic sensibilities. Arranged in four thematic sections – Indigeneity and foodways; urban, suburban, and rural environments; cultural and national lineages; and subversions of categories – the essays in this collection indulge a growing appetite for conversations about creative engagements with food and the world at large. As the essays and images in Canadian Culinary Imaginations demonstrate, food is more than sustenance – as language and as visual and material culture, it holds the power to represent and remake the world in unexpected ways.
Margaret Atwood and the Female Bildungsroman
Author : Ellen McWilliams
Publisher : Routledge
Page : 181 pages
File Size : 34,40 MB
Release : 2017-03-02
Category : Literary Criticism
ISBN : 1351919938
Book Description
Examining Margaret Atwood's work in the context of the complex history of the Bildungsroman, Ellen McWilliams explores how the genre has been appropriated by women writers in the second half of the twentieth century. She demonstrates that Atwood's early work - her own 'coming of age' fiction, including unpublished works as well as The Edible Woman, Surfacing, and Lady Oracle - both engages with and works against the paradigms of identity which are traditionally associated with the genre. Making extensive use of unpublished manuscripts in the Atwood Collection at the University of Toronto, McWilliams uncovers influences that shaped Atwood's fashioning of identity in her early novels, paying particular attention to Atwood's preoccupation with survival as a key symbol of Canadian literature, culture, and identity. She also considers the genre's afterlife on display in Cat's Eye, The Robber Bride, Alias Grace, The Blind Assassin, and Moral Disorder, in which the formulations of selfhood and identity in Atwood's early fiction are revisited and developed. Atwood emerges as a writer who self-consciously invokes and then undercuts the traditions of the Bildungsroman, a turn that may be read as a means of at once interrogating and perpetuating the form. McWilliams's book furthers our understanding of subjectivity in Atwood's fiction and contributes to ongoing conversations about the role gender and cultural contexts play in reframing generic boundaries.
Foods of the Gods
Author : Gary Westfahl
Publisher : University of Georgia Press
Page : 272 pages
File Size : 44,95 MB
Release : 1996
Category : Literary Criticism
ISBN : 9780820317472
Book Description
Gluttony and starvation, pleasure and pain, growth and decay. These and other extremes of our condition related to food, though all but banned from the "civilized" tables of mainstream fiction, are ideal topics for the "undomesticated," free-roaming modes of fantasy. As acts and ideas, food and eating are fundamental to all that makes us human and dominate our symbolic realms of art, literature, and cuisine. These essays show us the power of speculative modes of fiction to help us look anew at prehistorical and psychomythical attitudes toward food and eating; historical Western-cultural attitudes toward the material fact of food and the necessity of eating; and the relationship between attitudes toward food and how, how much, when, and where we eat. The contributors come from a variety of backgrounds, including anthropology, film, and French, Russian, English, and medieval literature. Ranging in their focus from shamans to cannibals, utopias to social Darwinism, muscle magazines to supermarket tabloids, the contributors discuss the theory and practice of science fictional eating; the dialectic, at the level of eating, between individual needs and collective norms; and the ways that eating habits and the availability and choice of food serve to contextualize and demarcate modern fictional genres. In addition to discussing such writers as C. S. Lewis, Stephen King, Octavia Butler, Jonathan Swift, and Anne Rice, the contributors also consider such films as Indiana Jones and the Temple of Doom and Cocteau's Beauty and the Beast.
Margaret Atwood
Author : Reingard M. Nischik
Publisher : Camden House
Page : 372 pages
File Size : 41,46 MB
Release : 2000
Category : Biography & Autobiography
ISBN : 9781571131393
Book Description
Novelist, poet, cultural critic, Margaret Atwood is one of the most fascinating, versatile, and productive authors of our time, a superb writer in any genre she chooses to tackle. This book was prepared on the occasion of Atwood's sixtieth birthday in November 1999. Its first aim is therefore to take stock of Atwood's multifarious works and international impact at the height of her creative powers. Secondly, the book serves as a wide-ranging introduction to the writer and her works. Fifteen informative articles written specifically for this volume by Atwood specialists from Canada, the USA, the UK, Germany, and France treat her life and status, her works (up-to-date survey articles on Atwood's novels, short fiction, poetry, and literary and cultural criticism), and important approaches to her works (from the standpoints of gender politics, mythology, ecology, popular culture, constructivism, and Canadian nationalism). A final section on creativity, transmission, and reception includes an interview with Atwood on creativity, statements by some of Atwood's important transmitters, including publishers, editors, literary agents, and translators, and some 15 statements by Atwood's fellow writers, in which they explore her importance for them. A number of photographs of Atwood, several cartoons drawn by her, an up-to-date bibliography of works by and about Atwood, and an index round out the volume. Reingard M. Nischik is Professor of American literature at the University of Konstanz, Germany.
Food in Margaret Atwood’s Speculative Fiction
Author : Katarina Labudova
Publisher : Springer Nature
Page : 151 pages
File Size : 10,83 MB
Release : 2022-11-10
Category : Fiction
ISBN : 3031191684
Book Description
This book looks at Margaret Atwood’s use of food motifs in speculative fiction. Focusing on six novels – The Handmaid’s Tale and The Testaments, the Maddaddam trilogy, and The Heart Goes Last – Katarina Labudova explores the environmental, ecological, and cultural questions at play and the possible future scenarios which emerge for humanity’s survival in apocalyptic and post-apocalyptic conditions. Labudova argues that food has special relevance in these novels and that characters’ hunger, limited food choices, culinary creativity and eating rituals are central to Atwood’s depictions of hostile environments. She also links food to hierarchy, dominance and oppression in Atwood’s novels, and foregrounds the problem of hunger, both psychological or physical, caused by pollution and loss of contact with the natural and authentic. The book shows how Atwood’s writing draws from a range of genres, including apocalyptic fiction, science fiction, speculative fiction, dystopia, utopia, fairy tale, myth, and thriller – and how food is an important, highly versatile motif linking these intertextual threads.
Lunch
Author : Megan Elias
Publisher : Rowman & Littlefield
Page : 205 pages
File Size : 15,92 MB
Release : 2014-03-06
Category : Cooking
ISBN : 1442227478
Book Description
Lunch has never been just a meal; the meal most often eaten in public, lunch has a long tradition of establishing social status and cementing alliances. From the ploughman’s lunch in the field to the power lunch at the Four Seasons, the particulars of lunch decisions—where, with whom, and what we eat—often mark our place in the world. Lunch itself has galvanized political movements and been at the center of efforts to address poverty and malnutrition; the American School Lunch Act of 1946 enforced the notion that lunch could represent the very health of the nation, and sit-ins and protests at lunch counters in the 1960s thrust this space into moral territory. Issues of who cooks lunch, who eats what, and how and when we eat in public institutions continue to spur activists. Exploring the rich history and culture of this most-observed and versatile meal, Lunch draws on a wide range of sources: Letters and memoirs Fiction Cookbooks Institutional records Art and popular media Tea room menus Lunch truck Twitter feeds, and more Elias considers the history of lunch not only in America, but around the world to reveal the rich traditions and considerable changes this meal has influenced over the years.
