Literature and Food Studies

Literature and Food Studies

by Amy L. Tigner, Allison Carruth


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Product Details

ISBN-13: 9780415641210
Publisher: Taylor & Francis
Publication date: 11/29/2017
Series: Literature and Contemporary Thought Series
Pages: 196
Product dimensions: 5.50(w) x 8.50(h) x (d)

About the Author

Amy L. Tigner is Associate Professor of Early Modern Studies in the English Department at the University of Texas, Arlington, USA.

Allison Carruth is Associate Professor in the English Department, Institute for Society and Genetics, and Institute of the Environment and Sustainability at the University of California, Los Angeles, USA, where she is the director of the Laboratory for Environmental Narrative Strategies (LENS).

Table of Contents

List of Figures

Series Editor Preface


1. Introduction: Genealogies and genres of food studies

2. Food routes: Seasonality, abundance, and the mythic garden

3. Virtuous eating: Utopian farms and dietary treatises

4. Recipes as vernacular literature: A case study in chocolate

5. Gustatory narrative: Meals, memory, and modernist fiction

6. Authoring gastronomy: Professional eaters and culinary print culture



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