When novels, plays and poems refer to food, they are often doing much more than we might think. Recent critical thinking suggests that depictions of food in literary works can help to explain the complex relationship between the body, subjectivity and social structures. A History of Food in Literature provides a clear and comprehensive overview of significant episodes of food and its consumption in major canonical literary works from the medieval period to the twenty-first century. This volume contextualises these works with reference to pertinent historical and cultural materials such as cookery books, diaries and guides to good health, in order to engage with the critical debate on food and literature and how ideas of food have developed over the centuries. Organised chronologically and examining certain key writers from every period, including Chaucer, Shakespeare, Austen and Dickens, this book's enlightening critical analysis makes it relevant for anyone interested in the study of food and literature.

Savoir-Faire is a comprehensive account of France’s rich culinary history, which is not only full of tales of haute cuisine, but seasoned with myths and stories from a wide variety of times and places—from snail hunting in Burgundy to female chefs in Lyon, and from cheese appreciation in Roman Gaul to bread debates from the Middle Ages to the present. It examines the use of less familiar ingredients such as chestnuts, couscous, and oysters; explores French food in literature and film; reveals the influence of France’s overseas territories on the shape of French cuisine today; and includes historical recipes for readers to try at home.

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.

Spanish cuisine is a melting-pot of cultures, flavors, and ingredients: Greek and Roman; Jewish, Moorish, and Middle Eastern. It has been enriched by Spanish climate, geology, and spectacular topography, which have encouraged a variety of regional food traditions and “Cocinas,” such as Basque, Galician, Castilian, Andalusian, and Catalan. It has been shaped by the country’s complex history, as foreign occupations brought religious and cultural influences that determined what people ate and still eat. And it has continually evolved with the arrival of new ideas and foodstuffs from Italy, France, and the Americas, including cocoa, potatoes, tomatoes, beans, and chili peppers. Having become a powerhouse of creativity and innovation in recent decades, Spanish cuisine has placed itself among the best in the world. This is the first book in English to trace the history of the food of Spain from antiquity to the present day. From the use of pork fat and olive oil to the Spanish passion for eggplants and pomegranates, María José Sevilla skillfully weaves together the history of Spanish cuisine, the circumstances affecting its development and characteristics, and the country’s changing relationship to food and cookery.

Thanks to Oktoberfest and the popularity of beer gardens, our thoughts on German food are usually relegated to beer, sausage, pretzels, and limburger cheese. But the inhabitants of modern-day Germany do not live exclusively on bratwurst. Defying popular perception of the meat and potatoes diet, Ursula Heinzelmann’s Beyond Bratwurst delves into the history of German cuisine and reveals the country’s long history of culinary innovation. Surveying the many traditions that make up German food today, Heinzelmann shows that regional variations of the country’s food have not only been marked by geographic and climatic differences between north and south, but also by Germany’s political, cultural, and socioeconomic history. She explores the nineteenth century’s back-to-the-land movement, which called for people to grow food on their own land for themselves and others, as well as the development of modern mass-market products, rationing and shortages under the Nazis, postwar hunger, and divisions between the East and West. Throughout, she illustrates how Germans have been receptive to influences from the countries around them and frequently reinvented their cuisine, developing a food culture with remarkable flexibility. Telling the story of beer, stollen, rye bread, lebkuchen, and other German favorites, the recipe-packed Beyond Bratwurst will find a place on the shelves of food historians, chefs, and spätzle lovers alike.

Why are so many literary texts preoccupied with food? The Literature of Food explores this question by looking at the continually shifting relationship between two sorts of foods: the real and the imagined. Focusing particularly on Britain and North America from the early 19th century to the present, it covers a wide range of issues including the politics of food, food as performance, and its intersections with gender, class, fear and disgust. Combining the insights of food studies and literary analysis, Nicola Humble considers the multifarious ways in which food both works and plays within texts, and the variety of functions-ideological, mimetic, symbolic, structural, affective-which it serves. Carefully designed and structured for use on the growing number of literature of food courses, it examines the food of modernism, post-modernism, the realist novel and children's literature, and asks what happens when we treat cook books as literary texts. From food memoirs to the changing role of the servant, experimental cook books to the cannibalistic fears in infant picture books, The Literature of Food demonstrates that food is always richer and stranger than we think.

Available for the first time in English, Cruz Miguel Ortiz Cuadra's magisterial history of the foods and eating habits of Puerto Rico unfolds into an examination of Puerto Rican society from the Spanish conquest to the present. Each chapter is centered on an iconic Puerto Rican foodstuff, from rice and cornmeal to beans, roots, herbs, fish, and meat. Ortiz shows how their production and consumption connects with race, ethnicity, gender, social class, and cultural appropriation in Puerto Rico. Using a multidisciplinary approach and a sweeping array of sources, Ortiz asks whether Puerto Ricans really still are what they ate. Whether judging by a host of social and economic factors--or by the foods once eaten that have now disappeared--Ortiz concludes that the nature of daily life in Puerto Rico has experienced a sea change.

This Companion rethinks food in literature from Chaucer's Canterbury Tales to contemporary food blogs, and recovers cookbooks as literary texts.

Literature and Food Studies introduces readers to a growing interdisciplinary field by examining literary genres and cultural movements as they engage with the edible world and, in turn, illuminate transnational histories of empire, domesticity, scientific innovation, and environmental transformation and degradation. With a focus on the Americas and Europe, Literature and Food Studies compares works of imaginative literature, from Ovid’s Metamorphoses and Shakespeare’s The Winter’s Tale to James Joyce’s Ulysses and Toni Morrison’s Tar Baby, with what the authors define as vernacular literary practices—which take written form as horticultural manuals, recipes, cookbooks, restaurant reviews, agricultural manifestos, dietary treatises, and culinary guides. For those new to its principal subject, Literature and Food Studies introduces core concepts in food studies that span anthropology, geography, history, literature, and other fields; it compares canonical literary texts with popular forms of print culture; and it aims to inspire future research and teaching. Combining a cultural studies approach to foodways and food systems with textual analysis and archival research, the book offers an engaging and lucid introduction for humanities scholars and students to the rapidly expanding field of food studies.

FOR THOSE WHO LOVE GREAT FICTION AND FOOD Pairing approximately 50 charming photographic re-creations of meals from classic and contemporary literature—all prepared, styled, and shot by the author—with relevant excerpts, Fictitious Dishes is an innovative gift book for literature lovers, foodies, as well as design and book junkies. Fictitious Dishes presents these imaginative pairings in an eye-catching format. Along with the excerpt from the original work, each entry includes information about food, the author, their works, and the food itself. Fun facts—Proust's infamous madeleine made its appearance on the printed page the same year the Oreo was invented, for example—along with anecdotes about writers, their works, and their culinary predilections, fill the charming book from start to finish. Among the highlighted meals are: Alice’s Adventures in Wonderful: The Mad Hatter’s Tea Party The Bell Jar: Crab-stuffed Avocado The Catcher in the Rye: Cheese sandwich and Malted The Corrections: Cupcakes and Chardonnay Emma: Picnic Lunch The Girl with the Dragon Tattoo: Open-faced Sandwich with Coffee The Great Gatsby: “Glistening Hors-d’oeuvre” and cocktail Middlesex: Hercules “flexing” hotdog On the Road: Apple Pie with Ice Cream To Kill a Mockingbird: Fried Chicken, Tomatoes, Beans, Scuppernong, and Rolls To the Lighthouse: Boeuf en Daube Comprehensive and entertaining, Fictitious Dishes is an irresistible impulse buy, and makes the perfect gift for food, literature, and design aficionados for every occasion.