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The Culinary Imagination

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The Culinary Imagination

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Author : Sandra M. Gilbert
language : en
Publisher: W. W. Norton & Company
Release Date : 2014-08-18

The Culinary Imagination written by Sandra M. Gilbert and has been published by W. W. Norton & Company this book supported file pdf, txt, epub, kindle and other format this book has been release on 2014-08-18 with Cooking categories.

From the recipe novel to the celebrity chef, renowned scholar Sandra M. Gilbert explores the poetics and politics of food. In this stunning and important work, the prominent critic, poet, and memoirist Sandra M. Gilbert explores our relationship with food and eating through discussions of literature, art, and popular culture. Focusing on contemporary practices, The Culinary Imagination traces the social, aesthetic, and political history of food from myth to modernity, from ancient sources to our current wave of food mania. What does it mean to transform raw stuff into cooked dishes, which then become part of our own bodies; to savor festive meals yet resolve to renounce gluttony; to act as predators where in another life we might have become prey? Do the rituals of the kitchen have different meanings for men and women, for professional chefs and home cooks? Why, today, do so many of us turn so passionately toward table topics, on the page, online, and on screen? What are the philosophical implications of the food chain on which we all find ourselves? In The Culinary Imagination, Gilbert addresses these powerful questions through meditations on myths and memoirs, children’s books, novels, poems, food blogs, paintings, TV shows, and movies. Discussing figures from Rex Stout to Julia Child and Andy Warhol, from M. F. K. Fisher and Sylvia Plath to Alice Waters and Peter Singer, she analyzes the politics and poetics of our daily bread, investigating our complex self-definitions as producers, consumers, and connoisseurs of food. The result is an ambitious, lively, and learned examination of the ways in which our culture’s artists have represented food across a range of genres.

The Culinary Imagination

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Author : Sandra Gilbert
language : en
Publisher: National Geographic Books
Release Date : 2014-07-29

The Culinary Imagination written by Sandra Gilbert and has been published by National Geographic Books this book supported file pdf, txt, epub, kindle and other format this book has been release on 2014-07-29 with Cooking categories.

Canadian Culinary Imaginations

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Author : Shelley Boyd
language : en
Publisher: McGill-Queen's Press - MQUP
Release Date : 2022-03-30

Canadian Culinary Imaginations written by Shelley Boyd and has been published by McGill-Queen's Press - MQUP this book supported file pdf, txt, epub, kindle and other format this book has been release on 2022-03-30 with Cooking categories.

In the twenty-first century, food is media - it is not just on plates, but in literature and on screens, displayed in galleries, studios, and public places. Canadian Culinary Imaginations provokes new conversations about the food-related concepts, memories, emotions, cultures, practices, and tastes that make Canada unique. This collection brings together academics, writers, artists, journalists, and curators to discuss how food mediates our experiences of the nation and the world. Together, the contributors reveal that culinary imaginations reflect and produce the diverse bodies, contexts, places, communities, traditions, and environments that Canadians inhabit, as well as their personal and artistic sensibilities. Arranged in four thematic sections - Indigeneity and foodways; urban, suburban, and rural environments; cultural and national lineages; and subversions of categories - the essays in this collection indulge a growing appetite for conversations about creative engagements with food and the world at large. As the essays and images in Canadian Culinary Imaginations demonstrate, food is more than sustenance - as language and as visual and material culture, it holds the power to represent and remake the world in unexpected ways.

Discomfort Food

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Author : Marni Reva Kessler
language : en
Publisher: U of Minnesota Press
Release Date : 2021-02-02

Discomfort Food written by Marni Reva Kessler and has been published by U of Minnesota Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2021-02-02 with Art categories.

An intricate and provocative journey through nineteenth-century depictions of food and the often uncomfortable feelings they evoke At a time when chefs are celebrities and beautifully illustrated cookbooks, blogs, and Instagram posts make our mouths water, scholar Marni Reva Kessler trains her inquisitive eye on the depictions of food in nineteenth-century French art. Arguing that disjointed senses of anxiety, nostalgia, and melancholy underlie the superficial abundance in works by Manet, Degas, and others, Kessler shows how, in their images, food presented a spectrum of pleasure and unease associated with modern life. Utilizing close analysis and deep archival research, Kessler discovers the complex narratives behind such beloved works as Manet’s Fish (Still Life) and Antoine Vollon’s Internet-famous Mound of Butter. Kessler brings to these works an expansive historical review, creating interpretations rich in nuance and theoretical implications. She also transforms the traditional paradigm for study of images of edible subjects, showing that simple categorization as still life is not sufficient. Discomfort Food marks an important contribution to conversations about a fundamental theme that unites us as humans: food. Suggestive and accessible, it reveals the very personal, often uncomfortable feelings hiding within the relationship between ourselves and the representations of what we eat.

Food In Memory And Imagination

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Author : Greg de St Maurice
language : en
Publisher:
Release Date : 2021

Food In Memory And Imagination written by Greg de St Maurice and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2021 with Cooking, Mediterranean categories.

How do we engage with food through memory and imagination? Divided into seven sections, this expansive volume spans time and space to illustrate how, through food, people have engaged with the past, future and their alternative presents. Beth Forrest and Gregory de St Maurice have brought together first-class contributions from Charles Spence, Lisa Heldke, Carole Counihan and Fabio Parasecoli to look at how imagination and memory intertwine and sometimes diverge. With coverage of previously unexplored geographical regions, including Japan and South Asia, as well as Italy, Iran and the American Midwest, the contributors span disciplines including anthropology, sociology, history, psychology and philosophy, making this reference volume a veritable feast for the contemporary food studies scholar.