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Cooking by the Book: Food in Literature and Culture
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.
The second part of Cooking by the Book turns to the more diverse food rhetorics of the marketplace. What, for example, is the fast food rhetoric? Why are there so many eating disorders in our society? Is it possible to teach philosophy through cookery? How long has vegetarianism been popular?
The second part of Cooking by the Book turns to the more diverse food rhetorics of the marketplace. What, for example, is the fast food rhetoric? Why are there so many eating disorders in our society? Is it possible to teach philosophy through cookery? How long has vegetarianism been popular?
286 pages, Hardcover
First published June 15, 1989
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April 12, 2016
An intriguing collection of essays on food in literature and some on popular culture. Among the authors focused on are Marjorie Kinnan Rawlings, Anzia Yezierska, and of course M. F. K. Fisher. Like any collection some are better than others, and because the book dates from 1989 some of the topical essays, like the one on McDonald's, are a little dated. There is a fascinating one on Betty MacDonald, author of The Egg and I, as well as a really good one on food in frontier narratives. A collection to dip into and enjoy.
Displaying 1 of 1 review