Skip to main content Accessibility help

We use cookies to distinguish you from other users and to provide you with a better experience on our websites. Close this message to accept cookies or find out how to manage your cookie settings.

Close cookie message
×
  1. Home
  2. Search

Refine search

Refine search

Access:
Content type:
Publication date:
Apply   From and To filters
Subject: Show more
Journals Show more
Publishers: Show more
Societies Show more
Series: Show more
Collections: Show more

Actions for selected content:

Select all | Deselect all
  • View selected items
  • Export citations
  • Download PDF (zip)
  • Save to Kindle
  • Save to Dropbox
  • Save to Google Drive

Save Search

You can save your searches here and later view and run them again in "My saved searches".

Please provide a title, maximum of 40 characters.
Cancel
×

1 results

  • Introduction: The Literature of Food

  • Edited by J. Michelle Coghlan, University of Manchester
  • Book:
    The Cambridge Companion to Literature and Food
    Published online:
    17 March 2020
    Print publication:
    19 March 2020, pp 1-14

  • Summary

    This chapter introduces the reader to literary representations of food as well as the literary facets of culinary texts ranging from early modern receipt books and nineteenth-century cookbooks to contemporary culinary memoirs and food blogs. It highlights the complexities of food culture and foregrounds the role that food has played in the formation of racial identities, gendered bodies, national tastes, cultural memory, and social capital. Tracing the rich range of historical and theoretical approaches to literary food studies that have emerged over the past two decades, it offers an overview of how food and its literature came to be taken seriously by literary scholars. Finally, this section establishes the parameters of the Companion, and provides a chapter-by-chapter introduction to its contents.