Book Cover
Book

Title Cooking by the book : food in literature and culture / edited by Mary Anne Schofield
Published Bowling Green, Ohio : Bowling Green State University Popular Press, [1989]
©1989

Copies

Location Call no. Vol. Availability
 W'PONDS  809.93553 S3672/C  AVAILABLE
Description 228 pages ; 24 cm
Contents Cookery literature or literary cookery / Anne K. LeCroy -- How to eat without eating: Anzia Yezierska's hunger / Tobe Levin -- In the lands of garlic and queer bearded sea-things: appetites and allusions in the fiction of Edith Wharton / Cecilia Macheski -- The new American melting pot[ter]: the mysteries of Virginia Rich / Lynn Veach Sadler -- Spinster's fare: rites of passage in Anita Brookner's fiction / Mary Anne Schofield -- Fairy tale cannibalism in The Edible Woman / Sharon R. Wilson -- At home on the range: food as love in literature of the frontier / Sue Hart -- Recipes, repasts and regionalism: Marjorie Kinnan Rawling's Cross Creek Cookery and "Our Daily Bread" / Michael P. Dean -- From eggs to stew: the importance of food in two popular narratives of Betty MacDonald / Delmer Davis --
Recipes for reading: Pasta salad, Lobster à la Riseholme, Key Lime Pie / Susan J. Leonardi -- Who deserves a break today? Fast food, cultural rituals, and woman's place / Kate Kane -- Mourning among plenty: eating disorders in the shadow of the Persephone myth / Andrew Stubbs -- Creation and annihilation: uses of food in contemporary French narrative / Lynne L. Gelber -- Thoreau and Emerson: vegetarianism, Bhuddism, and organic form / Bruce R. Henderson -- Looking at Early American cookbooks from an inter-disciplinary perspective / Jody Kolodzey -- Eating our way toward wisdom: M.F.K. Fisher's oysters / Lee Upton -- Cultural meaning and the use of food: a selective bibliography (1975-1987) / Karen Madeira
Summary "The essays collected here explore the power and sensuality that food engenders within literature. The book permits the reader to sample food as a rhetorical structure, one that allows the individual writers to articulate the abstract concepts in a medium that is readily understandable".--BOOKJACKET
Bibliography Includes bibliographical references
Subject Cooking in literature.
Food in literature.
Gastronomy in literature.
Author Schofield, Mary Anne.
LC no. 88064055
ISBN 0879724439
0879724447 (paperback)