Mining various archives and newspaper repositories, Elizabeth Robins Pennell, Nineteenth-Century Pioneer of Modern Art Criticism provides the first full-length study of a remarkable woman and heretofore neglected art critic. Pennell, a prolific 'New Art Critic', helped formulate and develop formalist methodology in Britain at the end of the nineteenth century, which she applied to her mostly anonymous or pseudonymous reviews published in numerous American and British newspapers and periodicals between 1883 and 1923. A bibliography of her art criticism is included as an appendix. In addition to advocating an advanced way in which to view art, Pennell used her platform to promote the work of ?new? artists, including ?ouard Manet and Edgar Degas, which had only recently been introduced to British audiences. In particular, Pennell championed the work of James McNeill Whistler for whom she, along with her husband, the artist Joseph Pennell, wrote a biography. Examination of her contributions to the late Victorian art world also highlights the pivotal role of criticism in the production and consumption of art in general, a point which is often ignored.

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.

A collection of the culinary essays the author wrote for London's Pall Mall Gazette. It shows that a woman could practice cooking as an art, preparing a complete aesthetic experience that combined exquisite flavors with a beautiful table, a soothing room, and lively conversation.

George C. Husmann's book, 'Home Manufacture and Use of Unfermented Grape Juice,' is a comprehensive guide that delves into the process of making grape juice without fermentation, perfect for teetotalers and those seeking a non-alcoholic alternative. The book provides detailed instructions on the equipment needed, the grape varieties suitable for juicing, and the step-by-step process of manufacturing grape juice at home. Written in a clear and instructive style, Husmann's work is a valuable resource for individuals interested in beverage production methods in the late 19th century. The book also includes recipes for various grape juice blends, making it a practical and informative read for those curious about non-alcoholic beverages. George C. Husmann, a prominent viticulturist and author, brings his expertise to the table in this book, offering a wealth of information on the cultivation and processing of grapes for juice production. With his background in horticulture, Husmann's insights provide readers with a deeper understanding of grape cultivation practices and the nuances of grape juice production. 'Home Manufacture and Use of Unfermented Grape Juice' is recommended for anyone interested in the history of non-alcoholic beverages and traditional homemade remedies, making it a must-read for aspiring home vintners and history enthusiasts alike.