Gastro-modernism: Food, Literature, Culture

Edited by Derek Gladwin

£85.00
- +

ISBN: 9781942954682

Publication: April 30, 2019

Series: Clemson University Press

This volume of critical essays provides a long overdue survey of food culture and politics represented in global literary modernisms. The links among what we eat, the production and representation of food, and the resulting global impacts in culture and society are increasing contemporary issues largely dating back to the early twentieth century. Gastronomy signals many social, cultural, and ecological concerns that emerge in the modernist period because of an enlarging social food culture, with expanding food systems in factories and abattoirs to accommodate such growth. At the same time, food supplies were rationed due to wars and economic depression. The response of modernist writers, playwrights, and poets to modernity and urbanization occurs not only through formalistic literary techniques, but also in the overt themes and settings related to food culture. Modernists famously explored public and domestic spaces where food and drink are prepared and served, such as cafés, restaurants, nightclubs, pubs, brasseries, kitchens, or dining rooms. Gastro-Modernism ultimately shows how global literary modernisms engage with the food culture known as gastronomy to express anxieties about modernity as much as to celebrate the excesses modern lifestyles produce.

Derek Gladwin is Assistant Professor in Language and Literacy Education at University of British Columbia. His authored or co-edited books include Eco-Joyce (co-ed, 2014), Unfolding Irish Landscapes (co-ed, 2016), Contentious Terrains (2016), and Ecological Exile (2018). Please visit www.derekgladwin.com.

Introduction: Modernism and Gastronomy (Derek Gladwin)

 

Part 1: Culture and Consumption

1.        Sweet Bean Jam and Excrement: Food, Humor, and Gender in Osaki Midori’s Writings (Tomoko Aoyama)

2.        What Is Eating For?: Food and Function in James Joyce’s Fiction (Gregory Castle)

3.        A Woolf at the Table: Virginia Woolf and the Domestic Dinner Party (Lauren Rich)

4.        Consuming the Modernist Cookbook: Food Literacy and Culture with Toklas, Dalí, and Marinetti (Derek Gladwin)

 

Part 2: Taste and Disgust

5.         Objects of Disgust: A Moveable Feast and the Modernist Anti-Vomitive (Michel Delville and Andrew Norris)

6.        “We were very lonely without those berries”: Gastronomic Colonialism in Canada’s Indian Residential Schools (Clint Burnham)

7.        From “Squalid Food” to “Proper Cuisine”: Food and Fare in Eliot’s Work (Jeremy Diaper)

 

Part 3: Decadence and Absence

8.        The Social and Cultural Uses of Food Separation (Peter Childs)

9.        Against Culinary Art: Mina Loy and the Modernist Starving Artist (Alys Moody)

10.      Cocktails with Noël Coward (Gregory Mackie)

11.      Late Modernist Rationing: War, Power, Class (Kelly Sullivan)

 

Part 4: Appetites and Diets

12.      “The Raw and the Cooked”: Food and Modernist Poetry (Lee Jenkins)

13.      Weight-Loss Regimes as Improvisation in Louis Armstrong’s and Duke Ellington’s Life Writing (Halloran)

14.      Kitchen Talk: Marguerite Duras’ Experiments with Culinary Matter (Edwige Crucifix)


Format: Hardback

Size: 239 × 163 mm

256 Pages

Copyright: © 2019

ISBN: 9781942954682

Publication: April 30, 2019

Series: Clemson University Press

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