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OverviewFull Product DetailsAuthor: J. Michelle Coghlan (University of Manchester)Publisher: Cambridge University Press Imprint: Cambridge University Press Dimensions: Width: 15.20cm , Height: 1.60cm , Length: 22.70cm Weight: 0.450kg ISBN: 9781108446105ISBN 10: 1108446108 Pages: 312 Publication Date: 19 March 2020 Audience: College/higher education , Professional and scholarly , Tertiary & Higher Education , Professional & Vocational Format: Paperback Publisher's Status: Active Availability: In stock  We have confirmation that this item is in stock with the supplier. It will be ordered in for you and dispatched immediately. Table of ContentsIntroduction: the literature of food J. Michelle Coghlan; 1. Medieval feasts Aaron K. Hostetter; 2. The art of early modern cookery Joe Moshenska; 3. The Romantic revolution in taste Denise Gigante; 4. The matter of early American taste Lauren Klein; 5. The culinary landscape of Victorian literature Kate Thomas; 6. Modernism and gastronomy Allison Carruth; 7. Cold War cooking J. Michelle Coghlan; 8. Farm horror in the twentieth century Michael Newbury; 9. Queering the cookbook Katharina Vester; 10. Guilty pleasures in children's literature Catherine Keyser; 11. Postcolonial tastes Parama Roy; 12. Black power in the kitchen Erica Fretwell; 13. Farmworker activism Sarah D. Wald; 14. Digesting Asian America Anne Anlin Cheng; 15. Postcolonial foodways in contemporary African literature Jonathan Bishop Highfield; 16. Blogging food, performing gender Emily Contois.Reviews'The book is clearly written and full of engaging facts and literary connections.' M. K. Bloodsworth-Lugo, Choice Author InformationJ. Michelle Coghlan is Lecturer in American Literature at the University of Manchester, UK. She is the author of Sensational Internationalism: the Paris Commune and the Remapping of American Memory in the Long Nineteenth Century (2016), which won the 2017 Arthur Miller Centre First Book Prize in American Studies. Her articles have appeared in Arizona Quarterly, the Henry James Review, and Resilience: A Journal of the Environmental Humanities, and several edited collections, including Gitanjali G. Shahani's Literature and Food (Cambridge, 2018). She is currently completing a book on food writing and the making of American taste in the nineteenth century. Tab Content 6Author Website:Countries AvailableAll regions |
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