E-Book, Englisch, 322 Seiten
Boyce / Fitzpatrick A History of Food in Literature
Erscheinungsjahr 2017
ISBN: 978-1-135-02207-5
Verlag: CRC Press
Format: PDF
Kopierschutz: Adobe DRM (»Systemvoraussetzungen)
From the Fourteenth Century to the Present
E-Book, Englisch, 322 Seiten
ISBN: 978-1-135-02207-5
Verlag: CRC Press
Format: PDF
Kopierschutz: Adobe DRM (»Systemvoraussetzungen)
When novels, plays, and poems refer to food they are often doing much more than we might think. Recent critical thinking suggests that depictions of food in literary works can help to explain the complex relationship between the body, subjectivity and social structures. A History of Food in Literature provides a clear and comprehensive overview of significant episodes of food and its consumption in major canonical literary works from the medieval period to the twenty-first century. This volume contextualises these works with reference to pertinent historical and cultural materials such as cookery books, diaries, and guides to good health, in order to engage with the critical debate on food and literature and how ideas of food have developed over the centuries.
Organised chronologically and examining certain key writers from every period, including Chaucer, Shakespeare, Austen and Dickens, this book's enlightening critical analysis makes it relevant for anyone interested in the study of food and literature.
Autoren/Hrsg.
Weitere Infos & Material
Chapter One: Pilgrims and Partridges: 1350-1550 (10,000 words)
Geoffrey Chaucer The Canterbury Tales (c. 1400).
William Langland Piers Plowman (c. 1360-1387)
Margery Kempe The Book of Margery Kempe (c. 1430).
Chapter Two: Bodily Health and Spiritual Wealth: 1550-1640 (15,000 words)
Edmund Spenser The Faerie Queene (1590 and 1596).
Ben Jonson The Alchemist (1616) and Bartholomew Fair (1631).
Shakespeare Henry IV Parts 1 and 2 (1598, 1600), Twelfth Night (1623), Antony and Cleopatra (1623), As You Like It (1623), The Tempest (1623).
Chapter Three: Adventures in England and Beyond its Shores: 1650-1750 (10,000 words)
Samuel Pepys The Diary of Samuel Pepys (1660-1669).
John Milton Paradise Lost (1667) and Paradise Regained (1671).
Daniel Defoe Robinson Crusoe (1719).
Jonathan Swift A Modest Proposal and Gulliver's Travels (1729).
Henry Fielding Joseph Andrews (1742) and Tom Jones (1749).
Chapter Four: Gluttony, Domestic Economy, and Ethical Eating: 1750-1830 (15,000 words)
Jane Austen Sense and Sensibility (1811), Pride and Prejudice (1813), Mansfield Park (1814) Emma (1815), and Northanger Abbey (1818).
Percy Shelley A Vindication of Natural Diet (1813), Queen Mab (1813); George Gordon Byron The Corsair (1814) and Don Juan (1819); John Keats The Fall of Hyperion: A Dream (written around 1819) and The Eve of St. Agnes (1820).
Chapter Five: "Come buy, come buy. I have no copper in my purse" -- Hunger, Indulgence, and Adulteration: 1830-1898 (15,000 words)
Charlotte Bronte Jane Eyre (1847) and Shirley (1849); Emily Bronte Wuthering Heights (1847); Anne Bronte The Tennant of Wildfeld Hall (1848).
Charles Dickens The Pickwick Papers (1837), Oliver Twist (1838), Martin Chuzzlewit (1844), David Copperfield (1850), Bleak House (1852), Great Expectations (1861); William Makepeace Thackeray Vanity Fair (1847).
George Eliot The Mill on the Floss (1860); Christina Rossetti Goblin Market (1862); Lewis Carroll Alice's Adventures in Wonderland (1865) and Through the Looking Glass (1871); Sarah Grand The Beth Book (1897).
Chapter Six: Monstrous Appetites, Cravings and Desire: 1899 to the Present (10,000 words)
Joseph Conrad Heart of Darkness (1899) and Falk (1903).
James Joyce Ulysses (1922); Virginia Woolf To the Lighthouse (1927) and The Waves (1931).
George Orwell Down and Out in Paris and London (1933); Ernest Hemingway A Moveable Feast (published posthumously in 1964).
Margaret Atwood The Edible Woman (1969); Angela Carter The Magic Toyshop (1967), Nights at the Circus (1984); Joanne Harris Chocolat (1999).
Conclusion: Food and Findings.
