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OverviewThis 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 in Gastro-Modernism 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. This timely volume ultimately shows how global literary modernisms engage with food culture known as gastronomy to express anxieties about modernity as much as to celebrate the excesses modern lifestyles produce. Full Product DetailsAuthor: Derek GladwinPublisher: Clemson University Digital Press Imprint: Clemson University Digital Press ISBN: 9781942954682ISBN 10: 1942954689 Pages: 288 Publication Date: 10 September 2019 Audience: General/trade , Professional and scholarly , General , Professional & Vocational Format: Hardback Publisher's Status: Active Availability: In Print  This item will be ordered in for you from one of our suppliers. Upon receipt, we will promptly dispatch it out to you. For in store availability, please contact us. Table of ContentsIntroduction: Modernism and Gastronomy (Derek Gladwin) Part 1: Culture and Consumption 1. Sweet Bean Jam and Excrement: Food, Humor, and Gender in Osaki Midori’s Writings (Tomoko Aoyama) 2. What Is Eating For?: Food and Function in James Joyce’s Fiction (Gregory Castle) 3. A Woolf at the Table: Virginia Woolf and the Domestic Dinner Party (Lauren Rich) 4. Consuming the Modernist Cookbook: Food Literacy and Culture with Toklas, Dalí, and Marinetti (Derek Gladwin) Part 2: Taste and Disgust 5. Objects of Disgust: A Moveable Feast and the Modernist Anti-Vomitive (Michel Delville and Andrew Norris) 6. “We were very lonely without those berries”: Gastronomic Colonialism in Canada’s Indian Residential Schools (Clint Burnham) 7. From “Squalid Food” to “Proper Cuisine”: Food and Fare in Eliot’s Work (Jeremy Diaper) Part 3: Decadence and Absence 8. The Social and Cultural Uses of Food Separation (Peter Childs) 9. Against Culinary Art: Mina Loy and the Modernist Starving Artist (Alys Moody) 10. Cocktails with Noël Coward (Gregory Mackie) 11. Late Modernist Rationing: War, Power, Class (Kelly Sullivan) Part 4: Appetites and Diets 12. “The Raw and the Cooked”: Food and Modernist Poetry (Lee Jenkins) 13. Weight-Loss Regimes as Improvisation in Louis Armstrong’s and Duke Ellington’s Life Writing (Halloran) 14. Kitchen Talk: Marguerite Duras’ Experiments with Culinary Matter (Edwige Crucifix)Reviews'In Gastro-modernism the landscapes of literary modernism become fascinating foodscapes, compelling us to examine its literary, artistic, and epistemic forms anew. There is a lot on the menu here. The domestic dinner party in Woolf's writing, the synesthetic pleasures of Joyce's prose, the starving artist of Mina Loy's work, and the food memoirs of MFK Fisher are only a few of the many offerings. Importantly for students and scholards of the period, this collection is cognizant of significant developments in food studies relating to eco-modernism, modernist gender studies, and postcolonial-modernism, which inform its wide range of essays. Indeed, Gastro-modernism, itself an important key term that frames the essays, is sure to change the way we approach the field at large.' Gitanjali Shahani, San Francisco State University, author of Tasting Difference and editor of Food and Literature Reviews 'Contributing to an increasingly expanding field, the essays collected in Gastro-modernism explore the personal, collective, political, historical, and aesthetic role of food in a range of modernist works. Gladwin's collection constitutes a highly useful and readable resource for students and scholars interested in the insightful, sometimes latent, sometimes overt, but always fascinating intersections and connection between food studies and literary modernist studies.' Maria Christou, University of Manchester, author of Eating Otherwise: The Philosophy of Food in Twentieth Century Literature Author InformationDerek Gladwin is Assistant Professor in Language and Literacy Education at University of British Columbia. His authored or co-edited books include Eco-Joyce (co-ed, 2014), Unfolding Irish Landscapes (co-ed, 2016), Contentious Terrains (2016), and Ecological Exile (2018). Please visit www.derekgladwin.com. Tab Content 6Author Website:Countries AvailableAll regions |
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