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OverviewWriting about food has long been a part of autobiographical expression that combines culinary record-keeping and histories, drawing on the personal and the cultural. Concentrating on the transatlantic work of Ford Madox Ford, Gertrude Stein, and Virginia Woolf, this book illuminates modernist uses of the terms 'civilization' and 'barbarism', showing how these concepts are shaped by the rules of preparing and eating food in literature and in public. Nanette O)`Brien introduces the concept of 'culinary Impressionism' as an extension and repositioning of current scholarly thinking about Ford's literary Impressionism and his synesthetic writing about cookery and small farming. She also presents a new reading of Stein's crafting of her modernist authority as interlinked with her cooks, and shows Stein's and Toklas's jointly authored unpublished cookbook draft as evidence of their direct authorial collaboration and of Stein adapting domestic culinary techniques into her other writing. O)`Brien goes on to present new archival research demonstrating that Virginia Woolf's representation of the financial and culinary difference between men's and women's dining in colleges at the University of Cambridge is justified and the material inequality was in fact worse than previously understood. This disparity in institutional food intensifies Woolf's later reimagining of the term 'civilization'. While drawing on themes of modernism and life-writing, the everyday, domestic life and gender, the book argues that food is a vehicle for positive modernist re-conceptions of civilization. Full Product DetailsAuthor: Nanette OʼBrien (Independent scholar, Independent scholar)Publisher: Oxford University Press Imprint: Oxford University Press Dimensions: Width: 16.00cm , Height: 2.00cm , Length: 24.10cm Weight: 0.518kg ISBN: 9780198871729ISBN 10: 0198871724 Pages: 240 Publication Date: 08 February 2024 Audience: Professional and scholarly , Professional & Vocational Format: Hardback Publisher's Status: Active Availability: To order Stock availability from the supplier is unknown. We will order it for you and ship this item to you once it is received by us. Table of ContentsIntroduction 1: Cultures of Food and Eating 2: Culinary Impressionism: Ford Madox Ford's Agrarianism and Cookery 3: Serving the Meals: Gertrude Stein and Domesticity 4: Apples and Kitchens: The Aesthetics and Politics of Modern Dining in Virginia Woolf Conclusion: Cooking Civilization, Tasting ModernismReviewsAuthor InformationNanette O)`Brien is an independent scholar. She received her DPhil in English from Wolfson College, Oxford and her work has appeared in the Journal of Modern Literature, The Modernist Review, and Last Post: A Journal of the Ford Madox Ford Society, among others. Tab Content 6Author Website:Countries AvailableAll regions |