| Modernism and Food Studies: Politics, Aesthetics, and the Avant-Garde Contributor(s): Martell, Jessica (Editor), Geheber, Philip Keel (Editor), Fajardo, Adam (Editor) |
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ISBN: 0813056152 ISBN-13: 9780813056159 Publisher: University Press of Florida OUR PRICE: $84.15 Product Type: Hardcover - Other Formats Published: February 2019 |
| Additional Information |
| BISAC Categories: - Literary Criticism | English, Irish, Scottish, Welsh - Literary Criticism | Modern - 20th Century - Cooking | History |
| Dewey: 820.935 |
| LCCN: 2018018477 |
| Physical Information: 0.88" H x 6.14" W x 9.21" (1.53 lbs) 336 pages |
| Themes: - Cultural Region - British Isles - Chronological Period - 21st Century - Chronological Period - 20th Century |
| Descriptions, Reviews, Etc. |
| Publisher Description: Transnational in scope, this much-needed volume explores how modernist writers and artists address and critique the dramatic changes to food systems that took place in the early twentieth century. During this period, small farms were being replaced with industrial agriculture, political upheavals exacerbated food scarcity in many countries, and globalization opened up new modes of distributing culinary commodities. Looking at a unique variety of art forms by authors, painters, filmmakers, and chefs from Ireland, Italy, France, the United States, India, the former Soviet Union, and New Zealand, contributors draw attention to modernist representations of food, from production to distribution and consumption. They consider Oscar Wilde's aestheticization of food, Katherine Mansfield's use of eggs as a feminist symbol, Langston Hughes's use of chocolate as a redemptive metaphor for blackness, hospitality in William Faulkner's Sanctuary, Ernest Hemingway's struggles with gender and sexuality as expressed through food and culinary objects, Futurist cuisine, avant-garde cookbooks, and the impact of national famines on the work of James Joyce, Viktor Shklovsky, and Tarashankar Bandyopadhyay. Less celebrated topics of putrefaction and waste are analyzed in discussions of food as both a technology of control and a tool for resistance. The diverse themes and methodologies assembled here underscore the importance of food studies not only for the literary and visual arts but also for social transformation. The cultural work around food, the editors argue, determines what is produced, who has access to it, and what can or will change. A milestone volume, this collection uncovers new links between seemingly disparate spaces, cultures, and artistic media and demystifies the connection between modernist aesthetics and the emerging food cultures of a globalizing world. Contributors: Giles Whiteley - Aimee Gasston - Randall Wilhelm - Bradford Taylor - Sean Mark - C line Mansanti - Shannon Finck Contributors: Giles Whiteley - Aimee Gasston - Randall Wilhelm - Bradford Taylor - Sean Mark - C line Mansanti - Shannon Finck - Matthew Hayward - David A. Davis - Philip Keel Geheber - Chrissie Van Mierlo - Graig Uhlin - Asiya Bulatova - Jessica Martell - Brooke Stanley - Carrie Helms Tippen - Adam Fajardo |
Contributor Bio(s): Martell, Jessica: - Jessica Martell is visiting assistant professor of English at Appalachian State University.Fajardo, Adam: - Adam Fajardo is assistant professor of English at Georgia Gwinnett College.Geheber, Philip Keel: - Philip Keel Geheber is adjunct instructor of English at Fordham University. |