Cooking by the Book: Food in Literature and Culture
Mary Anne Schofield
Popular Press, 1989 - Cooking - 228 pages
The essays collected here explore the power and sensuality that food engenders within literature. The book permits the reader to sample food as a rhetorical structure, one that allows the individual writers to articulate the abstract concepts in a medium that is readily understandable.
The second part of Cooking by the Book turns to the more diverse food rhetorics of the marketplace. What, for example, is the fast food rhetoric? Why are there so many eating disorders in our society? Is it possible to teach philosophy through cookery? How long has vegetarianism been popular?
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A Selective Bibliography
alienation American Anzia Yezierska apple Atwood Baked Bean Supper Bean Supper Murders becomes Betty Betty MacDonald Betty's Bible Christian Church biscuits boiled bread Brookner butter cabbage cake chicken Consider the Oyster cookbooks Cooking School Murders cream Cross Creek Cross Creek Cookery cuisine culinary culture daughter dining dinner dish eating Edible Woman eggs Emerson essay example fairy fast food feast feed female feminine fiction finds Fisher Fitcher's Bird flavor frontier garlic gender hunger hungry kitchen Kitty lady literary literature live MacDonald Mapp Mapp and Lucia Margaret Atwood Marian Marjorie Kinnan Rawlings McDonald's meal means menu mother Nantucket Diet Murders narrative narrator nourishment nouvelle cuisine novel onions oyster potatoes Potter preparation Rawlings reader recipe rhubarb Robber Bridegroom Rombauer Ruth salad sauce serve sexual social solanine soup stew story symbolic taste Thoreau tomato University Vance vegetables Wharton wine women writing Yezierska York
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