Choose an application

• Reference Manager
• EndNote
• RefWorks (Direct export to RefWorks)

Literature --- Housekeeping --- Aliments dans la littérature --- Cookery --- Cooking --- Cuisine --- Cuisiner --- Culinair --- Food in literature --- Food preparation --- Gerechten --- Koken --- Kookkunst --- Voedsel in de literatuur

Choose an application

• Reference Manager
• EndNote
• RefWorks (Direct export to RefWorks)

Gastronomy in literature --- Food in literature --- Gastronomie dans la littérature --- Aliments dans la littérature --- Rabelais, François, --- Gastronomie dans la littérature --- Aliments dans la littérature --- Rabelais, François,

Choose an application

• Reference Manager
• EndNote
• RefWorks (Direct export to RefWorks)

Greek traditions of writing about food and the symposium had a long and rich afterlife in the first to fifth centuries CE, in both Greco-Roman and early Christian culture. This book provides an account of the history of the table-talk tradition, derived from Plato's Symposium and other classical texts, focusing among other writers on Plutarch, Athenaeus, Methodius and Macrobius. It also deals with the representation of transgressive, degraded, eccentric types of eating and drinking in Greco-Roman and early Christian prose narrative texts, focusing especially on the Letters of Alciphron, the Greek and Roman novels, especially Apuleius, the Apocryphal Acts of the Apostles and the early saints' lives. It argues that writing about consumption and conversation continued to matter: these works communicated distinctive ideas about how to talk and how to think, distinctive models of the relationship between past and present, distinctive and often destabilising visions of identity and holiness.

Symposium (Classical literature) --- Food in literature. --- Greek literature --- Latin literature --- Christian literature, Early --- Symposion(Littérature classique) --- Aliments dans la littérature --- Littérature grecque --- Littérature latine --- Littérature chrétienne primitive --- History and criticism. --- Histoire et critique --- Symposium (Classical literature). --- Symposion(Littérature classique) --- Aliments dans la littérature --- Littérature grecque --- Littérature latine --- Littérature chrétienne primitive --- Arts and Humanities --- History

Choose an application

• Reference Manager
• EndNote
• RefWorks (Direct export to RefWorks)

Food habits --- Food --- Gastronomy in literature. --- Food in literature. --- Habitudes alimentaires --- Aliments --- Gastronomie dans la littérature --- Aliments dans la littérature --- History. --- Histoire --- Gastronomy in literature --- Food in literature --- Coutumes alimentaires --- Littérature et gastronomie --- History --- Gastronomie dans la littérature --- Aliments dans la littérature --- Littérature et gastronomie. --- Coutumes alimentaires. --- Histoire.

Choose an application

• Reference Manager
• EndNote
• RefWorks (Direct export to RefWorks)

In Artificial Color, Catherine Keyser examines the early twentieth century phenomenon, wherein US writers became fascinated with modern food-global geographies, nutritional theories, and technological innovations. African American literature of the 1920s and 1930s uses new food technologies as imaginative models for resisting and recasting oppressive racial categories. In his masterwork Cane (1923), Jean Toomer follows sugar from the boiling-pots of the South to the speakeasies of the North. Through effervescent and colorful soda, he rejects the binary of black and white in favor of a dream of artificial color and a new American race. In his serial science fiction, Black Empire (1938-39), George Schuyler associates hydroponics and raw foods with racial hybridity and utopian futures. The second half of the book focuses on white expatriate writers who experienced local food cultures as sensuous encounters with racial others. Ernest Hemingway and Gertrude Stein associate regional European races with the ideal of terroir and aspire to transplantation through their own connoisseurship. In their novels set in the Mediterranean, F. Scott and Zelda Fitzgerald both dramatize the white body's susceptibility to intoxicating and stimulating substances like wine and coffee. For Scott Fitzgerald, the climatological and culinary corruption of the South produces the tragic fall of white masculinity. For Zelda, by contrast, it exposes the destructiveness and fictitiousness of the white feminine purity ideal. During the Great Depression and the Second World War, African American writers Zora Neale Hurston and Dorothy West exposed the racism that shaped the global food industry and the precarity of black labor. Their engagement with food, however, insisted upon pleasure as well as vulnerability, the potential of sensuous flesh and racial affiliation.

Aliments dans la littérature. --- American fiction --- American fiction. --- Ethnicity in literature. --- Ethnicité dans la littérature. --- Ethnische Identität --- Food habits in literature. --- Food in literature. --- Habitudes alimentaires dans la littérature. --- Lebensmittel --- Literatur. --- Nahrung --- Race dans la littérature. --- Race in literature. --- Roman américain --- White people --- History and criticism --- Histoire et critique --- Race identity --- In literature. --- 1900-1999. --- USA.