Edible Ideologies: Representing Food and Meaning

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Overview

Contributors explore the relationship between food and the production of ideology.
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Editorial Reviews

From the Publisher
The contributions to Edible Ideologies show a richness of concrete argument ... Vividly and vibrantly, the essays ... reveal multitudes of meaning.— Gastronomica

"...this collection moves beyond the scope of 'food studies' to be of interest to readers in literature, gender studies, sociology, advertising history, and related disciplines."— CHOICE

"This is a solid intervention in contemporary debates about food and representation in the Anglo-American world. The essays are historically rich, theoretically engaging, and unpredictable enough to be immensely readable. Who knew that a box of Jell-O would do so much harm to Ethel Rosenberg's case?!"— Krishnendu Ray, author of The Migrant's Table: Meals and Memories in Bengali-American Households"
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Product Details

  • ISBN-13: 9780791472880
  • Publisher: State University of New York Press
  • Publication date: 1/4/2008
  • Edition description: New Edition
  • Pages: 266
  • Product dimensions: 5.90 (w) x 8.90 (h) x 0.90 (d)

Meet the Author

At Marymount Manhattan College, Kathleen LeBesco is Associate Professor of Communication Arts, and Peter Naccarato is Associate Professor of English. LeBesco’s previous books include Revolting Bodies? The Struggle to Redefine Fat Identity.

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Table of Contents

List of Illustrations
Acknowledgments

Introduction
Kathleen LeBesco and Peter Naccarato

1. Men and Menus: Dickens and the Rise of the “Ordinary” English Gentleman
Annette Cozzi

2. “Food Will Win the War”: Food and Social Control in World War I Propaganda
Celia M. Kingsbury

3. Cooking In Memory’s Kitchen: Re-Presenting Recipes, Remembering the Holocaust
Marie I. Drews

4. “More than one million mothers know it’s the REAL thing”: The Rosenbergs, Jell-O, Old-Fashioned Gefilte Fish, and 1950s America
Nathan Abrams

5. Cooking the Books: Jewish Cuisine and the Commodification of Difference
Eric Mason

6. Typisch Deutsch: Culinary Tourism and the Presentation of German Food in English-Language Travel Guides
Lynne Fallwell

7. The Embodied Rhetoric of “Health” from Farm Fields to Salad Bowls
Jean P. Retzinger

8. Consuming the Other: Packaged Representations of Foreignness in President’s Choice
Charlene Elliott

9. From Romance to PMS: Images of Women and Chocolate in Twentieth-Century America
Kathleen Banks Nutter

10. Julia Child, Martha Stewart, and the Rise of Culinary Capital
Kathleen LeBesco and Peter Naccarato

Contributors

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