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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 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.

Gastronomy in literature --- Food habits in literature --- Food in literature

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This volume examines food as subject, form, landscape, polemic, and aesthetic statement in literature. With essays analyzing food and race, queer food, intoxicated poets, avant-garde food writing, vegetarianism, the recipe, the supermarket, food comics, and vampiric eating, this collection brings together fascinating work from leading scholars in the field. It is the first volume to offer an overview of literary food studies and reflect on its origins, developments, and applications. Taking up maxims such as 'we are what we eat', it traces the origins of literary food studies and examines key questions in cultural texts from different global literary traditions. It charts the trajectories of the field in relation to work in critical race studies, postcolonial studies, and children's literature, positing an omnivorous method for the field at large.

Food in literature. --- Food --- Gastronomy in literature. --- Food habits in literature. --- Social aspects.

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Dans cet article, nous proposons une vision plus complexe par rapport aux récits conventionnels sur une pretendue positivité prémoderne du “gras”, en soutenant que la dimension corporelle de l’abondance alimentaire a été négligée ou réduite à la dichotomie d’un corps médiéval “excessif” et “ouvert” d'une part, et d’un corps de plus en plus contrôlé suite à la Réforme et à la “bourgeoisification” d’autre part.Sans remettre en question les arguments importants de Bakhtine et d’Elias, nous affirmons que leurs thèses sur la contre-culture carnavalesque et le processus de civilisation ont parfois été utilisées pour servir un argument dichotomique : culture populaire contre haute culture ; haine contre glorification du corps ; jeûne contre carnaval. Après un aperçu de l’état de l’art concernant le Carnaval (et le Carême) prémoderne, les représentations prémodernes de Cockaigne et les corps gras prémodernes, nous présentons les contributions à ce volume, qui vise à analyser la complexité et la polysémie des différentes représentations des “Mondes gras” depuis leur première apparition au XIIe siècle jusqu’au XVIIe siècle. In this introductory article, we aim to complicate conventional narratives about premodern fatphilia, arguing that the bodily dimension of alimentary abundance has been neglected or reduced to the dichotomy of a medieval, “excessive” and “open” body on the one hand, and the increasingly controlled body that resulted from the Reformation and “bourgeoisification” on the other.Without questioning Bakhtin’s and Elias’s important arguments, we claim that their theses on carnivalesque counterculture and the process of civilization have sometimes been used to further a dichotomous argument: popular culture versus high culture; hatred versus glorification of the body; fasting versus Carnival. After an overview of the state of the art concerning premodern Carnival (and Lent), premodern representations of Cockaigne, and premodern fat bodies, we present the contributions to this volume, which aims to analyse the complexity and polysemy of different representations of “Fat Worlds” from their first appearance in the twelfth century until the seventeenth century.

History of civilization --- anno 500-1499 --- anno 1500-1599 --- Europe --- Food --- Gastronomy --- Gastronomy in literature. --- History.

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From Rabelais's celebration of wine to Proust's madeleine and Virginia Woolf's boeuf en daube in To the Lighthouse, food has figured prominently in world literature. But perhaps nowhere has it played such a vital role as in the Italian novel. In a book flowing with descriptions of recipes, ingredients, fragrances, country gardens, kitchens, dinner etiquette, and even hunger, Gian-Paolo Biasin examines food images in the modern Italian novel so as to unravel their function and meaning. As a sign for cultural values and social and economic relationships, food becomes a key to appreciating the textual richness of works such as Lampedusa's The Leopard, Manzoni's The Betrothed, Primo Levi's Survival in Auschwitz, and Calvino's Under the Jaguar Sun. The importance of the culinary sign in fiction, argues Biasin, is that it embodies the oral relationship between food and language while creating a sense of materiality. Food contributes powerfully to the reality of a text by making a fictional setting seem credible and coherent: a Lombard peasant eats polenta in The Betrothed, whereas a Sicilian prince offers a monumental macaroni timbale at a dinner in The Leopard. Similarly, Biasin shows how food is used by writers to connote the psychological traits of a character, to construct a story by making the protagonists meet during a meal, and even to call attention to the fictionality of the story with a metanarrative description. Drawing from anthropology, psychoanalysis, sociology, science, and philosophy, the author gives special attention to the metaphoric and symbolic meanings of food. Throughout he blends material culture with observations on thematics and narrativity to enlighten the reader who enjoys the pleasures of the text as much as those of the palate.Originally published in 1993.The Princeton Legacy Library uses the latest print-on-demand technology to again make available previously out-of-print books from the distinguished backlist of Princeton University Press. These editions preserve the original texts of these important books while presenting them in durable paperback and hardcover editions. The goal of the Princeton Legacy Library is to vastly increase access to the rich scholarly heritage found in the thousands of books published by Princeton University Press since its founding in 1905.

Food in literature. --- Gastronomy in literature. --- Italian fiction --- History and criticism.

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Comparative literature --- Thematology --- Food in literature --- Literature, Modern --- -Gastronomy in literature --- Modern literature --- Arts, Modern --- History and criticism --- Gastronomy in literature --- Cookery in literature --- Addresses, essays, lectures --- Gastronomie dans la litterature --- Habitudes alimentaires dans la litterature --- Nourriture dans la litterature