Cooking by the Book: Food in Literature and Culture

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Mary Anne Schofield
Popular Press, 1989 - Cooking - 228 pages
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    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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Contents

Preface
1
Cookery Literature or Literary Cookery
7
Rites of Passage in Anita Brookners Fiction
61
Fairy Tale Cannibalism in The Edible Woman
78
Food as Love in Literature of the Frontier
89
The Importance of Food in Two Popular
114
Pasta Salad Lobster a la Riseholme
126
Who Deserves a Break Today? Fast Food Cultural Rituals
138
Eating Disorders in the Shadow
147
Uses of Food in Contemporary
159
Vegetarianism Bhuddism
170
Looking at Early American Cookbooks from
179
M F K Fishers Oysters
198
A Selective Bibliography
207
Copyright

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